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Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products.

Author(s) : PAUL P., CHAWLA S. P., KANATT S. R.

Summary

The effects of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities, were studied. Meat irradiated at 2.5 kilograys had a shelf-life of 4 weeks at 0-3 deg C, 2 weeks at 7-10 deg C and 42 h at 28-30 deg C, and showed a remarkable improvement in the microbiological and sensory quality. Irradiation resulted in the reduction/ elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg C and 24 h at 28-30 deg C, while non-irridiated meat products had a shelf-life of 1 week at 0-3 deg C and 18 h at 28-30 deg C.

Details

  • Original title: Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products.
  • Record ID : 1999-2992
  • Languages: English
  • Source: Combination processes for food irradiation.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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