ACIDS AS POULTRY MEAT PRESERVATIVES.

Abstract PRESERVATION of poultry carcasses by the use of edible acids has been demonstrated by several workers. Among the acids which have been investigated are sorbic, hydrochloric, lactic, and citric acids. Three groups have reported on the use of sorbic acid. Meyer et al., (1959) in work with edible coatings reported that when sorbic acid was combined with agar, gelcarin or lipid coatings, shelf life was increased. Two years later, Kaloyereas et al., (1961) reported that flake ice containing glycol diformate and sorbic acid had some effect on extending the shelf life of poultry meat. Perry et al., (1964) developed a method in which carcasses were first immersed in a slush ice solution of sodium dihydrogen phosphate for 2 hours to lower the surface pH below 5.5. Then after draining, the parts were sprayed with a 71°C. solution of 7.5% sorbic acid dissolved in a 70% propylene glycol, 20% water, 10%…