An in-vitro meat model for the immediate bactericidal effect of lactic acid decontamination on meat surfaces |
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| Authors: | P. van Netten J. Huis int Veld D.A.A. Mossel |
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| Affiliation: | Department of Food of Animal Origin, University of Utrecht, Utrecht;Professor Christiaan Eijkman Foundation, Utrecht, The Netherlands |
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| Abstract: | An in-vitro model of the lactic acid decontamination (LAD) of meat is described. As LAD is a disinfection rather than a preservation process the model is based on the inactivation kinetics of bacteria in a suspension of pork skin. The model takes account of interfering factors present in nature, such as microbial interactions, leaching of organic material from the meat surfaces and buffering activity. |
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