Abstract
The effects of irradiation dose (0, 0·5 and 1·0 kGy), packaging atmospheres (0, 10 and 20% O2, balance N2) and storage temperature (5, 15 and 25°C) on the survival and growth of microbiological populations and on the shelf life of fresh pork were studied using factorial design experiments. An irradiation dose of 1 kGy reduced both psychrotrophic and mesophilic bacterial counts by two log cycles and inactivated most of the Enterobacteriaceae while lactic acid bacteria were largely unaffected. For products stored at 25°C, the numbers of micro-organisms were unacceptably high after 2 days for non-irradiated samples and after 10 days for those irradiated at 1 kGy, irrespective of packaging atmosphere. Product packaged with 10% O2 and 90% N2 and irradiated at 0·5 kGy had a shelf life of 6 days at 15°C. However, shelf life could be extended to 21 days when product was packaged in 0% O2, irradiated at 1·0 kGy and stored at 5 °C. While the presence of O2 in the package headspace enhanced the antimicrobial effects of low dose irradiation, it adversely affected the organoleptic qualities of pork.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
