REVIEW - SHELF-LIFE EXTENSION OF FRESH ME AT .2. WASHING AND IRRADIATION PROCEDURES

The shelf life and microbiological safety of fresh meat is highly depe ndent on the initial numbers and types of bacteria. The most important factor in controlling the initial contamination of fresh meat is hygi ene during slaughtering and carcass dressing. To increase the shelf li fe of meat at chided storage conditions, an additional control measure would be to reduce the initial microbial load as much as possible pri or to refrigerated storage. Several methods have been developed for re ducing the initial bacterial contamination of carcasses, mainly includ ing washing with water or sanitizers and irradiation. In this review, the advantages and disadvantages of the application of decontamination procedures are discussed, regarding their effects in the microbiologi cal safety, shelf life and sensory characteristics of the fresh meat.