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POULTRY MEAT IRRADIATION. EFFECT OF TEMPERATURE ON CHEMICAL CHANGES AND INACTIVATION OF MICROORGANISMS.

Author(s) : HANIS T.

Type of article: Article

Summary

CHILLED: 283 K (10 DEG C) AND FROZEN: 258 K (-15 DEG C) BROILER CARCASSES INITIALLY ARTIFICIALLY CONTAMINATED EITHER WITH PSEUDOMONAS AERUGINOSA, SALMONELLA TYPHIMURIUM OR SERRATIA MARCESCENS (1 MILLION CFU/GRAMME) WERE IRRADIATED. PS. AERUGINOSA WAS ELIMINATED BY DOSES OF 1.0-2.5 KILOGRAYS, S. MARCESCENS BY DOSES OF 2.5-5.0 KILOGRAYS AND S. TYPHIMURIUM BY A DOSE OF 10 KILOGRAYS. CHARACTERISTIC RADIATION ODOUR INCREASING WITH RADIATION DOSE AND TEMPERATURE WAS WELL REMOVED BY HEAT MEAT PREPARATION. RADIATION RESULTED IN INCREASE OF ACID AND PEROXIDE VALUES AND DESTRUCTION OF THIAMINE AND RIBOFLAVIN, LOWER INCREASE OF FAT INDEXES AND LOWER DESTRUCTION OF VITAMINS WAS OBSERVED AT LOWER IRRADIATION TEMPERATURE.

Details

  • Original title: POULTRY MEAT IRRADIATION. EFFECT OF TEMPERATURE ON CHEMICAL CHANGES AND INACTIVATION OF MICROORGANISMS.
  • Record ID : 1989-2335
  • Languages: English
  • Source: Journal of Food Protection - vol. 52 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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