Microbiological, PH and Sensory Evaluations of Refrigerated Pork Loins Treated with Lactococcus lactis ATCC l1454

Lactococcus lactis ATCC 11454로 처리한 냉장 돼지고기 등심의 미생물, pH 및 관능평가

Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic palate counts during storage of 3 days at 4$^{\circ}C$. Pork loins treated with lactic acid cultures during storage of 3 days at 4$^{\circ}C$ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4$^{\circ}C$ were a "liked less" to "typical" category compared to those of controls.