Cudjoe K S
Norwegian College of Veterinary Medicine, Oslo.
Int J Food Microbiol. 1988 Aug;7(1):1-7. doi: 10.1016/0168-1605(88)90066-9.
Spraying the meat surface of skinned cow heads with 1% v/v lactic acid resulted in significant reduction in total viable counts of bacteria at storage temperatures of 4, 15 and 20 degrees C. The number of coliform bacteria was also reduced at all three temperatures but the reductions were not statistically significant on most occasions. However, after five and two days at 15 degrees C and 20 degrees C, respectively, when the initial effect of acid appeared to be lost, the number of coliforms on sprayed heads exceeded those on unsprayed heads. The shelf lives of all sprayed heads were observed to have been extended for about three days at 4 degrees C and one day for both 15 degrees C and 20 degrees C.
用1%（体积比）的乳酸喷洒去皮牛头的肉表面，在4℃、15℃和20℃的储存温度下，可显著减少细菌的总活菌数。在这三个温度下，大肠菌群数量也有所减少，但在大多数情况下，减少量无统计学意义。然而，在15℃和20℃分别存放五天和两天后，酸的初始作用似乎消失，喷洒过的牛头肉上的大肠菌群数量超过未喷洒的。观察到所有喷洒过的牛头肉在4℃下的货架期延长了约三天，在15℃和20℃下均延长了一天。
