Partager

Utilisation de procédés d'irradiation ionisante avec d'autres traitements pour améliorer la conservation et la qualité de la viande et de produits carnés.

Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products.

Auteurs : PAUL P., CHAWLA S. P., KANATT S. R.

Résumé

The effects of low dose gamma irradiation in combination with other treatments (acetic acid and a sodium tripolyphosphate dip for buffalo meat; a hot water dip for lamb meat; ascorbic acid for chicken and curing for meat products) on the shelf-life of prepacked meats at chilled and ambient temperatures in terms of the microbiological, chemical and sensory qualities, were studied. Meat irradiated at 2.5 kilograys had a shelf-life of 4 weeks at 0-3 deg C, 2 weeks at 7-10 deg C and 42 h at 28-30 deg C, and showed a remarkable improvement in the microbiological and sensory quality. Irradiation resulted in the reduction/ elimination of microorganisms of public health significance, e.g. Enterobacteriaceae, Salmonella, staphylococci and faecal coliforms. The irradiated meat products had a shelf-life of 2 weeks at 0-3 deg C and 24 h at 28-30 deg C, while non-irridiated meat products had a shelf-life of 1 week at 0-3 deg C and 18 h at 28-30 deg C.

Détails

  • Titre original : Combination of irradiation with other treatments to improve the shelf-life and quality of meat and meat products.
  • Identifiant de la fiche : 1999-2992
  • Langues : Anglais
  • Source : Combination processes for food irradiation.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres communications du même compte rendu (4)
Voir le compte rendu de la conférence

Indexation