Acid pretreatments of green mussel
Lactic, acetic and citric acids were indivi-
dually dissolved in distilled water to obtain the
final concentrations of 0.1 and 0.2 M. Fresh meat
was soaked in two volumes of solution (4
o
C) for
10 min and drained for 10 min at 4
o
C. After being
drained, the fresh meat weighing approximately
500 g was placed and sealed in polyethylene bag.
The control sample was soaked in distilled water
under the same condition. All samples were stored
at 4
o
C and taken for microbiological, chemical,
physical and sensory analyses every 3 days up to
27 days.