STUDY ON MEAT PRESERVATION BY USING ORGANIC ACIDS.

Abstract

                Food safety is an important issue and draws the attention of nations all over the world, especialy in Vietnam. Meat and products from meat have always been considered one of the top ten kinds of food with the highest risk of contamination. Meanwhile, the situation of manual and unhygienic slaughter, transportation and storage is popular in Vietnam. The results of this study have shown that, using the solution mixture of organic acids (1.5% acetic acid and 1.5% lactic acid) can kill the microorganisms on the surface of raw meat, which can extend the shelf life of fresh meat up to 18 days in 0-4⁰C and ensure the food safety standards for consumers.