How Is the Protective Effect of Organic Acids on Meat via Decontamination?

Beef carcass meat surfaces can become contaminated by various bacteria over time. Bacteria causing spoilage and mold on meat surfaces are known as E. coli and S. aureus. For this reason, some organic acids are used at concentrations of 1%, 1.5%, and 2% to provide protective properties to beef carcass meat.

These organic acids are as follows;

• Acetic Acid
• Lactic Acid
• Propionic Acid
• Formic Acid

It is applied by spraying onto the carcass meat of a newly slaughtered animal. As a result of applying organic acids to carcass meat by spraying, it has been determined that the bacterial population decreases.

Among these 4 types of organic acids, formic acid is the most effective in reducing both types of bacteria. Therefore, these organic acids are used in industrial applications as they are a safe and inexpensive method for meat decontamination.

The ability of organic acids to inhibit microorganisms depends on the pKa values of these organic acids. Additionally, while applying the protection method, the application dosage also depends on how much the active substance affects the protection area. In this way, while protection is provided, the nutritional properties will also be enhanced.

How Is the Decontamination Effect of Organic Acids on Meat?

The pH on the meat surface exposed to organic acids drops rapidly. In parallel with the drop in pH, the antibacterial efficacy of the acids on the bacteria, namely the average log reductions, has increased. In this study, bacteria exposed to the mentioned organic acids decrease rapidly.

How Is the Lethal Effect of Organic Acid Concentration on Bacteria?

As the concentration of organic acid increases, the antibacterial activity on meat increases visibly. The working principle of organic acids is that the undissociated organic acids on the bacteria pass through the bacterial cell wall and dissociate into protons and anions in the cell cytoplasm. Each of the protons and anions dissociated here has an inhibiting effect on bacteria.

Due to the increase in the concentration of proton ions within the cytoplasm, it prevents the active functioning of substrate transport organisms.

How Is the Most Effective Meat Protection Method Achieved?

One of the most important factors among meat preservation methods for formic acid is related to the structure of formic acid. Formic acid is the shortest-chain organic acid. Due to its short chain, its diffusion into the cell is very easy. In this way, it ensures acidification by lowering the pH of the cytoplasm very easily. This creates the most lethal effect on bacteria.

What Is the Preservation Ranking of Organic Acids on Meat?

The ranking of the protection levels of such organic acids is as follows.

For both types of bacteria, the ranking from the most effective organic acid to the least effective organic acid is formic acid, lactic acid, acetic acid, and propionic acid.

Organic acids can inhibit microbial growth on the surface or inside the meat. This prevents the multiplication of bacteria, yeasts, and molds and the spoilage of meat.

Organic acids can lower the pH level of the meat, which creates an environment unsuitable for the growth of microorganisms. In an acidic environment, the growth rate of pathogenic microorganisms decreases, thus extending the shelf life of the meat. Organic acids can reduce the formation of by-products that occur during the fermentation of meat.