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Microbiological changes and shelf life of modified-atmosphere packaged, irradiated fresh pork.

Author(s) : LAMBERT A. D., SMITH J. P., DODDS K. L., CHARBONNEAU R.

Type of article: Article

Summary

Effects of the irradiation dose (0, 0.5 or 1.0 kilogray), of the composition of the packaging atmosphere (0, 10 or 20% of O2-N2) and of storage temperature (5, 15 or 25 deg C) on the survival of psychrotrophs, mesophiles, lactic bacteria and Enterobacteriaceae. The shelf life can be 21 days for meat irradiated at 1 kilogray, packaged under 100% nitrogen and stored at 5 deg C.

Details

  • Original title: Microbiological changes and shelf life of modified-atmosphere packaged, irradiated fresh pork.
  • Record ID : 1994-0344
  • Languages: English
  • Source: Food Microbiol. - vol. 9 - n. 3
  • Publication date: 1992

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