Effect of ultraviolet irradiation on beef carcass yield

Abstract

The results of testing the use of ultraviolet radiation (UVR) spectrum C (wavelength 253.7 nm) to reduce the contamination of chilled beef in half carcasses are presented. It is determined that the efficiency of UVR with a wavelength of 253.7 nm is directly proportional to the distance between meat half-carcasses in the cooling chamber: if the distance is longer than the efficiency of processing is higher. The efficiency of UVR processing of beef half-carcasses is proved by placing them in a chill chamber and storing them at 17 cm distance one from the other. This condition and the exposure of UVR for 45 min, gives a decrease in the number of mesophilic aerobic and facultative-anaerobic microorganisms on the carcasses surface to 95.15 ± 0.23%. An ecological regime to storage of chilled cattle in half carcasses (suspension) was developed using a UVR with a wavelength of 253.7 nm at 45 minutes exposure and 17 cm distance between the carcasses without breaking the technological process. The developed mode allows to double the shelf life of the raw meat in the chilled state. For efficient UVR processing of slaughtered animals (cattle) the half-carcasses are needed to be placed in a cooling and storage chamber (air temperature – 6.0 ± 2.0°C, relative humidity – 85.0 ± 0.5%) at 17 cm distance one from other. In this condition and 45 minutes exposure the number of mesophilic aerobic and facultative-anaerobic microorganisms on the surface of the experimental half-carcasses decreased from (4.45 ± 0.17) × 103 CFU/cm2 at the beginning of the experiment to (0.22 ± 0.01) × 103 CFU/cm2 after UVR treatment. Keywords: Muscle tissue; half-carcasses; ultraviolet irradiation; air-recirculator; temperature; exposure; microorganisms   References Begum, M., Hocking, A. D., & Miskelly, D. (2009). Inactivation of food spoilage fungi by ultra violet (UVC) irradiation. Int. J Food Microbiol., 129, 74-77. Degala, H. L., Mahapatra, A. K., Demircib, A., & Kannana, G. (2018). 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