CHANGES IN SPOILAGE PATTERN OF CHICKEN MEAT AS A RESULT OF IRRADIATION

Journal Article · Thu Oct 01 04:00:00 EDT 1959 · Intern. J. Appl. Radiation and Isotopes

DOI:https://doi.org/10.1016/0020-708X(59)90104-8· OSTI ID:4239782

Ingram, M; Thornley, M J

The microflora of radiation-pasteurized chicken meat is described in detail. With anaerobic minced meat kept at 5 deg C, doses of 0.25 Mrad delayed spoilage for several weeks. The ultimate spoilage flora consisted of microbacteria and faecal streptococci. The enrichment of the latter raises misgivings about this type of process. With whole eviscerated chickens. stored at 1 to 3 deg C in loose film bags, doses up to 0.8 Mrad increased the storage life roughly from 10 to 50 days. The spoilage microflora was somewhat different in different experiments, and corresponding differences were observed in the off- odors which heralded spoilage. In all cases, however, the principal organisms were bacteria of types common on chilled meat. It is concluded that there are no special bacteriological indications against radiation pasteurized meats, provided they are packed in air and kept at chill temperatures. (auth)

• Research Organization: Low Temperature Station for Research in Biochemistry and Biophysics, Cambridge, Eng.
• NSA Number: NSA-14-001293
• OSTI ID: 4239782
• Journal Information: Intern. J. Appl. Radiation and Isotopes, Journal Name: Intern. J. Appl. Radiation and Isotopes Vol. Vol: 6
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BACTERIA
BIOLOGY AND MEDICINE
BIRDS
CHICKENS
STREPTOCOCCUS