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EFFECT OF LOW DOSE IRRADIATION OF PORK LOINS ON THE MICROFLORA, SENSORY CHARACTERISTICS AND FAT STABILITY.

Author(s) : MATTISON M. L.

Type of article: Article

Summary

THE EFFECTS OF LOW DOSE (100 KRAD) IRRADIATION ON MICROFLORA, SENSORY CHARACTERISTICS, AND DEVELOPMENT OF OXIDATIVE RANCIDITY OF VACUUM PACKAGED PORK LOINS WAS INVESTIGATED AFTER IRRADIATION AND DURING STORAGE AT 277 K (4 DEG C) UP TO 21 DAYS. IRRADIATION REDUCED NUMBERS OF MESOPHILES, PSYCHROTROPHS, ANAEROBIC BACTERIA, AND STAPHYLOCOCCI, WITH THE EFFECT ON MESOPHILES AND PSYCHROTROPHIC SPOILAGE ORGANISMS THE GT. EFFECT OF IRRADIATION ON SENSORY CHARACTERISTICS OF PORK LOIN WAS MINIMAL WITH NO DETECTABLE DIFFERENCES BETWEEN IRRADIATED AND NONIRRADIATED PORK AFTER 14 DAYS OF STORAGE. IRRADIATION OF PORK DID NOT AFFECT COOKING LOSS OR THIOBARBITURIC ACID VALUES.

Details

  • Original title: EFFECT OF LOW DOSE IRRADIATION OF PORK LOINS ON THE MICROFLORA, SENSORY CHARACTERISTICS AND FAT STABILITY.
  • Record ID : 1986-2346
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 2; 1986.03-04; 284-287; 6 fig.; 3 tabl.; 18 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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