Effect of acetic acid and lactic acid combinations on the preservation of cooled pork

Treated with 1%～4% acetic acid and lactic acid(1∶1) combinations,the storage effect of cooled pork was determined.The results showed that by using over 2% acetic acid and lactic acid(1:1) combinations,the initial total viable count and coliform group were reduced,the growth of bacteria was inhibited and the pH and TVBN were also controlled to rise.The shelf life of pork could be lengthened for about 7 days.On the other hand,the 4% acetic acid and lactic acid combination could induce slightly discoloration and acidic odor,therefore,2%～3% concentration of acetic acid and lactic acid combination is recommended for cooled pork preservation.