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EXTENSION OF SHELF-LIFE OF REFRIGERATED MEAT PRODUCTS BY COMBINED APPLICATION OF IRRADIATION AND OTHER ANTI-MICROBIAL FACTORS.

Author(s) : BANATI D., FARKAS J., ANDRASSY E.

Summary

EFFECTS OF THE FOLLOWING TREATMENTS ON THE SHELF-LIFE OF MINCEDPORK MEAT (CHILLED AT 2 DEG C) HAVE BEEN INVESTIGATED: VACUUM-PACKAGING, APPLICATION OF ASCORBIC ACID OR AN ACIDIC SODIUM PYROPHOSPHATE SOLUTION TO REDUCE MEAT PH AND THE COMBINATION OF THE LATTER TREATMENTS WITH GAMMA LOWERING MEAT PH ALONE INCREASED ITS SHELF-LIFE BY 2-6 DAYS. RADIATION TREATMENT ALONE OR IN COMBINATION WITH VACUUM-PACKAGING PROVIDED A 4-9 DAY SHELF-LIFE EXTENSION. THE NORMAL SHELF-LIFE OF VACUUM-PACKED MEAT ROLLS PREPARED FROM BEEF, CEREAL STUFFING AND SPICES WAS 12 DAYS AT 0-2 DEG C COULD BE BROUGHT TO 30 DAYS BY IRRADIATION (2 KILOGRAYS).

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Details

  • Original title: EXTENSION OF SHELF-LIFE OF REFRIGERATED MEAT PRODUCTS BY COMBINED APPLICATION OF IRRADIATION AND OTHER ANTI-MICROBIAL FACTORS.
  • Record ID : 1992-2322
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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