Pork carcasses were treated with solutions of acetic/propionic acid (pH 2.6), sodium hypochlorite (pH 7.9) or sodium hypochlorite (pH 6.0) and examined for microbial numbers after 24 h. Rib and loin chops from these carcasses were overwrapped with polyvinylchloride film and stored in a retail case (2 °C) until judged unmarketable by a trained panel. Carcasses sprayed with acetic/pro‐pionic acid had fewer microbial numbers when sampled after 24 h compared to those sprayed with hypochlorite solutions (pH 7.9), however, the lowest survival rate was from carcasses sprayed with hypochlorite (pH 6.0). Chops from carcasses sprayed with acetic/propionic acid exhibited an acceptable retail case appearance for an additional 2 days beyond chops from carcasses decontaminated with hypochlorite solutions.
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Carpenter et al. (1986) studied this question.