The effect of gamma irradiation on physicochemical and microbiological quality of fresh pork loins

Radiation treatments were carried out under air on fresh pork loins at dose s of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubilit y, sulphydryl content and surface hydrophobicity. Deamidation was significa ntly (P less than or equal to 0.05) affected by the treatment with 98% deam idation at a dose of 8 kGy. No significant changes (P > 0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation was accompanied by a decrease in hydrophobicity and an increase in protein solubility. gamma-Irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas. (C) 2000 Elsevier Science Ltd. All rights re served.