I just had an uncommon problem at a meat plant. Two months ago our meat cuts started to present some brown/green spots. I have analized the pH from these spots and found some between 5.2 to 5.4. We also checked the cleaning solutions from the knifes used in the process and found out that Starbac (the one we use) is and FDA Approved, it has a 5th generation ammonium, and it´s pH is 7. We also thought that these spots could be caused by microbiological contamination but these spots start to appear sometimes at the first 7 minutes of the cutting process. I am starting to think that the reason why this is happening is different. Any suggestions, ideas or laboratory methods to use to figure this out?
Thanks in advance