Quality of Cattle Meat and Its Compositional Constituents

Table 1

Effects on meat quality traits by lactic and/or acetic acid application [35–37].

Acid	Appl. conc.		Substrate	Changes	Reference
A	S	2%	Beef carcass	Col.	Osthold et al. [38]
L	S	1%	Beef carcass	Col.	Osthold et al. [38]
L	S	1.25%	Veal carcass	None	Smulders and Woolthuis (1985)
L	S	1%	Pork carcass	None	Prasai et al. [39]
L	S	2.4%	Pork carcass∗	Col.	Labots et al. [40]
A	S	2%	Pork loin	Col.	Cacciarelli et al. [41]
A/L/M	S	1%	Beefsteak	None	Dixon et al. [42]
A/L/M	S	1%	Beef striploins	None	Acuff et al. [43]

L: lactic acid; A: acetic acid; M: mix of lactic and acetic acid; (): reversible changes; applies only to meat surfaces and surfaces of body cavities; I: immersion; S: spray; Col.: color. Source: [44].