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RADURIZATION AND RADICIDATION OF MEAT IN SOUTH AFRICA.

Author(s) : NIEMAND J. G., HOLZAPFEL W. H., LINDE H. J. van der

Summary

INVESTIGATIONS WERE CARRIED OUT IN ORDER TO KNOW WHETHER IT IS POSSIBLE TO STORE FRESH MEAT AND SOME MEAT BY-PRODUCTS, BY IRRADIATING THEM AT DOSES EQUAL TO THAT OF RADURIZATION. IT WAS SHOWN THAT A DOSE OF 3 KGY COMPLETELY REMOVES PSEUDOMONADS AND ENTEROBACTERIA. THE NUMBER OF LACTIC ACID BACTERIA AND THAT OF AEROBIC AND ANAEROBIC BACTERIA DECREASES THEN INCREASES AT THE END OF THE STORAGE PERIOD AT 277 K (4C). THE FRACTION OF THE SAMPLES OF GROUND BEEF CONTAMINATED BY SALMONELLA REACHES 10% OF THE WHOLE AND A DOSE OF 3 KGY COMPLETELY REMOVES THIS PATHOGENIC AGENT. ORGANOLEPTIC EVALUATIONS SHOWED THAT RADURIZED MEAT HAS A QUITE ACCEPTABLE QUALITY.

Details

  • Original title: RADURIZATION AND RADICIDATION OF MEAT IN SOUTH AFRICA.
  • Record ID : 1982-0491
  • Languages: English
  • Publication date: 1980/08
  • Source: Source: Proc. 26th eur. Meet. Meat Res. Work., Colo. Springs
    vol. 1; E-5; 186-189; 2 fig.; 2 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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