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Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat.

Author(s) : SHAMSUZZAMAN K., LUCHT L., CHUAQUI-OFFERMANNS N.

Type of article: Article

Summary

The study showed that cooking chicken breast meat under a vacuum to an approximate internal temperature of 71.1 deg C does not achieve even 2 log CFU/g reduction of L. monocytogenes. During extended storage at 8 deg C, the surviving organisms may reach hazardous levels. Radiation to 3 kilograys combined with sous-vide treatment can eliminate up to about 6 log of CFU/g L. monocytogenes without adversely affecting sensory quality and can extend shelf life up to 8 weeks at 8 deg C. However the combined treatment causes some destruction of thiamine.

Details

  • Original title: Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat.
  • Record ID : 1996-2324
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 5
  • Publication date: 1995/05
  • Document available for consultation in the library of the IIR headquarters only.

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