Share

EFFECT OF IRRADIATION AND MODIFIED ATMOSPHERE PACKAGING ON THE MICROBIOLOGICAL AND SENSORY QUALITY OF PORK STORED AT REFRIGERATION TEMPERATURES.

Author(s) : GRANT I. R., PATTERSON M. F.

Type of article: Article

Summary

THE EFFECT OF COMBINING LOW-DOSE IRRADIATION (1.75 KILOGRAY) WITH MODIFIED ATMOSPHERE PACKAGING (MAP) ON THE MICROBIOLOGICAL AND SENSORY QUALITY OFPORK CHOPS STORED AT REFRIGERATION TEMPERATURES WAS STUDIED. THE MICROFLORA OF IRRADIATED MAP PORK WAS MAINLY LACTIC ACID BACTERIA. MODIFIED ATMOSPHERES CONTAINING EITHER 25 OR 50 % CO2, BALANCE NITROGEN, RESULTED IN THE BEST MICROBIAL CONTROL IN IRRADIATED PORK HELD AT 4 DEG C, COMPARED TO AN UNIRRADIATED MAP CONTROL, AND THESE ATMOSPHERES WERE SUBSEQUENTLY USE NSNOSI THEREFORE PACKAGING IN A MODIFIED ATMOSPHERE CONTAINING 25 % CO2, BALANCENITROGEN, FOLLOWED BY IRRADIATION TO A DOSE OF 1.5 KILOGRAY IS RECOMMENDED TO IMPROVE THE MICROBIOLOGICAL AND SENSORY QUALITY OF PORK CHOPS.

Details

  • Original title: EFFECT OF IRRADIATION AND MODIFIED ATMOSPHERE PACKAGING ON THE MICROBIOLOGICAL AND SENSORY QUALITY OF PORK STORED AT REFRIGERATION TEMPERATURES.
  • Record ID : 1992-1719
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 5
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing