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). Evaluation of non-thermal hurdle technology for ultraviolet-light to inactivate Escherichia coli K12 on goat meat surfaces. Food Control, 90, 113-12. doi: 10.1016/j.foodcont.2018.02.042 Diez, A. M., Santos, E. M., Jaime, I., & Rovira, J. (2009). Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos. Meat Science, 81, 171-177. doi: 10.1016/j.meatsci.2008.07.015 Gorbunova, N. A., & Tunieva, E. K. (2016). Risks and safety of using nanotechnologies of food products: a review. Theory and practice of meat processing, 1(3), 35-47. doi: 10.21323/2414-438X-2016-1-3-35-47 Hardin, M. D. (2014). Microbial contamination: Decontamination of Processed Meat. Encyclopedia of Meat Sciences. Kansas State University. Manhattan. RS. USA, 280-284. doi: 10.1016/b978-0-12-384731-7.00246-4 Isohanni, P. M., & Lyhs, U. (2009). Use of ultraviolet irradiation to reduce campylobacter jejuni on broiler meat. Poultry Sci., 88, 661-668. Keklik, N. M., Krishnamurthy, K., & Demirci, A. (2012). Microbial decontamination of food by ultraviolet (UV) and pulsed UV light. Microbial Decontamination in the Food Industry, 344-369. doi: 10.1533/9780857095756.2.344 Koutchma, T. N., Forney, L. J., & Moraru, C. I. (2009). UV processing effects on quality of foods, in Ultraviolet Light in Food Technology – Principles and Applications. Boca Raton. FL: CRC Press, 103-124. Lonergan, S. M., Topel, D. G., & Marple, D. N. (2019). The Science of Animal Growth and Meat Technology: Second Edition. Chapter, 15, 255-269. doi: 10.1016/B978-0-12-815277-5.00015 Miller, R. V., Jeffrey, W., Mitchell, J. D., & Elasri, M. (1999). Bacterial responses to ultraviolet light. ASM News, 65, 535-541. Palii, A. P., & Palii, A. P. (2019). Technical and technological innovations in dairy cattle. Monograph. Kharkiv: Mis'kdruk. ISBN 978-617-619-207-7 (In Ukrainian) Paliy, A. P., Rodionova, K. O., Braginec, M. V., Paliy, A. P., & Nalivayko, L. I. (2018). Sanitary-hygienic evaluation of meat processing enterprises productions and their sanation. Ukrainian Journal of Ecology, 8(2), 81-88. doi: 10.15421/2018_313 Rodionova, K. O., & Paliy, A. P. (2016). The effectiveness of application ultraviolet radiation for the sanitation of production premises of meat processing enterprises. Journal for Veterinary Medicine, Biotechnology and Biosafety, 2(4), 20-24. Rodionova K. А., & Paliy A. P. (2019). Analysis of contemporary meat and meat products’ processing methods. Journal for Veterinary Medicine, Biotechnology and Biosafety, 5(2), 32-40. Sommers, C., Sheena, S., Scullena, O. J., & Mackayb, W. (2017). Inactivation of Staphylococcus saprophyticus in chicken meat and purge using thermal processing, high pressure processing, gamma radiation, and ultraviolet light (254 nm). Food Control, 75, 78-82. doi: 10.1016/j.foodcont.2016.12.020 Stefanova, R., Vasilev, N. V., & Spassov, S. L. (2010). Irradiation of Food, Current Legislation Framework, and Detection of Irradiated Foods. Food Analytical Methods, 3(3), 225-252. doi: 10.1007/s12161-009-9118-8 Yeh, Y., de Moura, F. H., Van Den Broek, K., & de Mello, A. S. (2018). Effect of ultraviolet light, organic acids, and bacteriophage on Salmonella populations in ground beef. Meat Science, 139, 44-48. doi: 10.1016/j.meatsci.2018.01.007 Zhou, G. H., Xu, X. L., & Liu, Y. (2010). Preservation technologies for fresh meat - A review. Meat Science, 86(1), 119-28. doi: 10.1016/j.meatsci.2010.04.033
Read full abstract