INFLUENCE OF LOW-DOSE IRRADIATION ON THE QUALITY OF FRESH BUFFALO MEAT STORED AT 0-3-DEGREES-C

Authors
NAIK GN PAUL P CHAWLA SP SHERIKAR AT NAIR PM
Citation
Gn. Naik et al., INFLUENCE OF LOW-DOSE IRRADIATION ON THE QUALITY OF FRESH BUFFALO MEAT STORED AT 0-3-DEGREES-C, Meat science, 38(2), 1994, pp. 307-313
Citations number
19
Categorie Soggetti
Food Science & Tenology
Journal title
Meat science → ACNP
ISSN journal
03091740
Volume
38
Issue
2
Year of publication
1994
Pages
307 - 313
Database
ISI
SICI code
0309-1740(1994)38:2<307:IOLIOT>2.0.ZU;2-N
Abstract
The effect of low dose irradiation on the microbiological, chemical an d sensory qualities of fresh buffalo meat stored at 0-3-degrees-C was studied. Meat slices packed in polyethylene bags subjected to 2.5 kGy dose had a shelf-life of 4 weeks with acceptable sensory score, low to tal volatile basic nitrogen values and remarkable improvement in micro biological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unir radiated control meat spoiled within 2 weeks.