Porkxide (Gal.)

SKU:
240228
$50.99
Availability: Ships Same Business Day
Shipping Weight:
12.00 LBS
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Description

Porkxide

USDA permits the application of a 2.5% solution of organic acid to carcasses pre-chill as a processing aid to inhibit microbial activity per FSIS Directive 7120.1 (antimicrobials, organic acids) and is consistent with 21CFR 173. In addition to this blanket authorization there is specific approval for the use of PORKXIDE™ (A blend of lactic acid (45-60%), citric acid (20-35%), and potassium hydroxide (>1%)), on pork carcasses, carcasses, heads, tongues, tails, primal cuts, sub-primal cuts, cuts, and trimmings and organs including unskinned livers, (outer membrane intact); skinned livers (outer membrane removed). PORKXIDE™ must be applied as a spray at a level not to exceed 2.5% solution by weight, and skinned livers must be drained for a minimum of 1-2 minutes after application and before packaging. When used as a processing aid, PORKXIDE™ does not need to be declared as an ingredient per 21CFR 101.100(a)(3) and does not need to be followed by a potable water rinse. The use of PORKXIDE™ cannot increase the carcass weight per 9CFR 441.lO{c)(l). The ingredients in PORKXIDE™ are GRAS per FDA in 21CFR 184.1061.

PORKXIDE™ is included on the list of products that are suitable for use on meat products intended for export to Japan. The best results are attained when PORKXIDE™ is applied to the carcass and allowed to remain for prolonged periods of time. Optimum temperature of the PORKXIDE™ solution is between 110-135°F. We recommend that you do not exceed 140°F. At colder temperatures, the product will still be effective but the activity of the acid is much slower and up to 30 minutes may be required between application and sampling in order to observe efficacy. The criteria that FDA has established for antimicrobial carcass sprays are that they must show at least a one log order reduction of bacteria. Typically, PORKXIDE™ on pork shows between 1-2 log orders of reduction. Testing for bacteria should be done several minutes after application, to allow sufficient time for the PORKXIDE™ to work. PORKXIDE™ is supplied as an 80% concentrate. Dilute 3.2 ounces of concentrated PORKXIDE™ {1:40) to one gallon with water to attain a 2.5% solution. We recommend applying PORKXIDE™ to carcasses with a low pressure sprayer. {A pump-up sprayer with all plastic wetted parts works well. Make sure there are no brass or other soft metal parts in the sprayer. Stainless steel wetted parts are fine.) For beef carcasses use approximately 1 cup of PORKXIDE™ solution per side or 1 pint per carcass. For pork use approximately 1 cup per carcass. The spray application should completely coat the carcass or other products with a film of PORKXIDE™ solution. For the safety of personnel working in the vicinity, PORKXIDE™ should always be sprayed in a well ventilated area. The concentration of the dilute solution of PORKXIDE™ can be monitored using an appropriate titration test kit. The 80% PORKXIDE™ concentrate has a shelf life of 2 years from the date of manufacture at which time it should be recertified before use. No more than a 1 week supply of the dilution should be prepared at any time and solution left over at the end of the week should be discarded and a fresh solution prepared at the start of the next week. Both the concentrate and the working solution should be stored in a closed container to prevent contamination and protected from extremes of temperature.

Features:

  • Cinsisten with 21CFR 173
  • The best results are attained when PORKXIDE™ is applied to the carcass and allowed to remain for prolonged periods of time.
  • Testing for bacteria should be done several minutes after application, to allow sufficient time for the PORKXIDE™ to work.
  • 80% concentrate
  • Includes necessary Sure Cure package

Usage

  • Dilute 3.2 ounces of concentrated PORKXIDE™ {1:40) to one gallon with water to attain a 2.5% solution.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

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