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Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round.

Author(s) : RODRIGUEZ H. R., LASTA J. A., MALLO R. A., MARCHEVSKY N.

Type of article: Article

Summary

2-kilogray gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1 deg C. Temperature abuse (9 deg C/24 hours) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 10 millions CFU/cm2 between 8 and 11 days of storage, while similar counts were found after 28 days of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples.

Details

  • Original title: Low-dose gamma irradiation and refrigeration to extend shelf life of aerobically packed fresh beef round.
  • Record ID : 1994-1002
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 6
  • Publication date: 1993/06
  • Document available for consultation in the library of the IIR headquarters only.

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