van Netten P, Huis in 't Veld J, Mossel D A
Department of Food of Animal Origin, University of Utrecht, The Netherlands.
J Appl Bacteriol. 1994 Jan;76(1):49-54. doi: 10.1111/j.1365-2672.1994.tb04414.x.
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.
