Efficacy of sulfuric acid sodium sulfate on inoculated populations of Salmonella spp. and Campylobacter spp. on pork subprimals, and its effects on natural spoilage microflora, lean discoloration and off-odors
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Salmonella and Campylobacter are pathogens commonly associated with foodborne illness. As these pathogens are often found in fresh pork, efforts to reduce or eliminate them is imperative to the pork industry. Additionally, fresh pork is highly perishable and maintenance of desirable attributes is imperative. So, extending shelf life of fresh pork is important to maintain profitability and desirability of product. Although a variety of attributes can determine pork shelf-life, reducing spoilage microflora is an important quality control point. Therefore, this study was conducted to determine ...