Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method.

Abstract

In order to prolong the shelf life of Chinese traditional dry-cured meat products, a pulsed ultraviolet light (PL-UV) irradiation method was adopted to treat meat products according to the following parameters: pulse energy of 8J, 300 pulses, and an effective exposure distance of 10cm; the UV light irradiation power of 6W, an effective exposure distance of 11cm, and an exposure period of 5min. After a pulsed ultraviolet irradiation, total bacterial count in dry-cured meat decreased from 6.89 to 4.53lg (CFU/g). The number of Micrococcus and Staphylococcus in samples decreased from 6.49 to 4.10lg (CFU/g) and the number of molds and yeasts decreased from 5.45 to 4.28lg (CFU/g). The number of Lactic acid bacteria increased from 3.97 to 4.55lg (CFU/g) and Escherichia coli was not detected. Total colonies, target bacteria, peroxide value, thiobarbituric acid-reactive substances, water activity, T 2 relaxation time, pH, color difference, total volatile basic nitrogen, and the sensory evaluations of dry-cured meat products after PL-UV treatments were determined in a 30-d storage experiment. The shelf life of dry-cured meat treated with PL-UV irradiation at 20°C was predicted to reach to 294 d by applying of shelf life testing method accelerated. The quality and safety of dry-cured meat treated with PL-UV irradiation was better than that of untreated samples.