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Bacteriological, physicochemical, and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging.

Author(s) : ZHAO Y., SEBRANEK J. G., DICKSON J., LEE M.

Type of article: Article

Summary

The number of salmonellae was initially reduced by 0.3 to 1.4 log cycles by 1 kilogray irradiation, depending on packaging atmospheres applied. Salmonellae were more sensitive to irradiation in the presence of air. Using combinations of 1 kilogray irradiation with a vacuum or elevated CO2 levels resulted in no survival of salmonellae after 2 weeks of storage at 2 to 4 deg C, and no further recovery after one more day at abuse temperature. Combined treatments also helped to slow the physico-chemical and sensory changes in irradiated fresh pork chops.

Details

  • Original title: Bacteriological, physicochemical, and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging.
  • Record ID : 1997-1637
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 5
  • Publication date: 1996/05
  • Document available for consultation in the library of the IIR headquarters only.

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