Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

被引：22

作者：

Kanatt, Sweetie R. ^{[1
]}

Rao, M. Shobita ^{[1
]}

Chawla, S. P. ^{[1
]}

Sharma, Arun ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India

来源：

RADIATION PHYSICS AND CHEMISTRY | 2010年 / 79卷 / 12期

关键词：

Convenience meat products; Supermarkets; Radiation processing; Quality; COLOR CHARACTERISTICS; FOODBORNE PATHOGENS; LIPID OXIDATION; CHICKEN BREAST; LAMB MEAT; IRRADIATION; BEEF; QUALITY; PORK; COMPONENTS;

D O I：

10.1016/j.radphyschem.2010.07.008

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 degrees C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 degrees C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1259 / 1263

页数：5

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