Just in case you had your doubts, it looks like lactic acid washes on beef in the processing is going to be continuing if not getting more widespread in the future.
An article on the verdict of “the safety and efficacy of lactic acid when used to reduce microbial surface contamination on beef hides, carcasses, cuts and trimmings”. (Isn't looking good for those of us allergic to lactic acid.)
Lactic acid can come from milk, but most often comes from corn-based sources now.
In industry, the production of lactic acid is done by lactic acid fermentation performed by lactic acid bacteria.
Lactic acid fermentation is a biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate.
This practice isn't just for beef alone though. All meats these days tend to get a good "chemical" wash.
So if you have corn allergy and meats are causing you problems, you'll want to look into purchasing them locally from a farmer who can get them processed safely without acid washes for you.
4 comments:
So if not lactic acid, or citric acid, what would be a safe alternative for a farmer?
Apple cider vinegar or wine vinegar possibly.
I wonder if "lactic acid starter" is related to the dreaded lactic acid wash used on meats. That lactic acid starter is popping up on all kinds of foods now. Organic Prairie uses it in their bacon and hot dogs....so I avoid them. I know I have reacted to a lactic acid starter in a product and wonder why organic companies think it is a desirable ingredient.
Lactic Acid starter is usually from 3 sources, Milk, Corn, or beets. In the USA, it should be assumed to be corn unless otherwise stated.
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