List of tables Table 2.1 Organic Acids Frequently Assayed in Foods and Dissociation Constant 24 Table 2.2 Organic Acids Naturally Found in Foodstuffs 为 aee ommu ropean Union(1996)57 Table 3.2 Application of Organic Acid Sprays Table Factors That Determine the Selection ofOrganic Acids in Meat Decontamination 59 Table 3.4 Compliance Guidelines for Chilling of Thermally Processed Meat and Poultry Products 0 Table 3.5 Example of a Pathway Implemented in the Production of Feed 16 Table 4.1 Some Commonly Known Lactic Acid Bacteria Important in Food Processing,Preservation,and Spoilage Table 4.2 Main Antifungal Compounds Produced by Lactic Acid Bacteria 100 of the Various Lactic Acid Bacteria 102 Table 5.1 Growth pH Limits for Some Foodborne Microorganisms 127 Table 5.2 Some Common Foodstuffs and pH Table 6.1 Some Effects Detected on Sensory Properties of Subprimal or Retail Cut Red Meat(Beef)after Application of Organic Acids 157 Table 7.1 Natural Occurrence of Organic Acids 166xv List of tables Table 2.1 Organic Acids Frequently Assayed in Foods and Dissociation Constant 24 Table 2.2 Organic Acids Naturally Found in Foodstuffs 42 Table 3.1 Application of Decontaminants as Proposed by the Scientific Veterinary Committee of the European Union (1996) 57 Table 3.2 Application of Organic Acid Sprays 58 Table 3.3 Factors That Determine the Selection of Organic Acids in Meat Decontamination 59 Table 3.4 Compliance Guidelines for Chilling of Thermally Processed Meat and Poultry Products 62 Table 3.5 Example of a Pathway Implemented in the Production of Feed 76 Table 4.1 Some Commonly Known Lactic Acid Bacteria Important in Food Processing, Preservation, and Spoilage 99 Table 4.2 Main Antifungal Compounds Produced by Lactic Acid Bacteria 100 Table 4.3 Importance of the Various Lactic Acid Bacteria and Their Products in Food Production and Preservation 102 Table 5.1 Growth pH Limits for Some Foodborne Microorganisms 127 Table 5.2 Some Common Foodstuffs and pH 132 Table 6.1 Some Effects Detected on Sensory Properties of Subprimal or Retail Cut Red Meat (Beef) after Application of Organic Acids 157 Table 7.1 Natural Occurrence of Organic Acids 166