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Preservation of refrigerated calf meat pieces by ionization.

Conservation par ionisation de morceaux de viande de veau réfrigérés.

Author(s) : HASSOUNA M., BESBES M., BEN-HASSEN A., MAHJOUB A., MAALEJ M.

Type of article: Article

Summary

While ionizing radiation doses of 1 or 2 kilograys were unable to increase the shelf life of treated meat, doses of 3, 4 or 5 kilograys were very efficient, and adequate to prevent completely the growth of microorganisms indicating faecal contamination such as total coliforms, faecal coliforms and Enterobacteriaceae; they also kept constant the contents of total mesophilic flora and maintained radioresistant psychrotrophic microflora below the value inducing superficial putrefaction of meat at all storage times. However, superficial browning and significant variations were observed in water- holding capacity and saturated and unsaturated fatty acids contents in the free fat or traeted meat.

Details

  • Original title: Conservation par ionisation de morceaux de viande de veau réfrigérés.
  • Record ID : 1999-1011
  • Languages: French
  • Source: Sci. Aliments - vol. 18 - n. 1
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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