TREATMENT OF MEATS WITH IONISING RADIATIONS. X. THE IRRADIATION PRESERVATION OF PORK SAUSAGES
The storage characteristics of commercial pork sausages were considerably improved by irradiation at a dose of 1 Mrad, while only minor immediate changes in appearance and flavor occurred. The onset of microbial spoilage was delayed at 1 deg from 3 to 10 weeks, at 10 deg from 10 to 37 days, and at 15 deg from 7 to 24 days. During storage at 1 deg in the absence of air, no change in organoleptic quality was detectable up to 10 weeks and when sausages were removed from 1 deg after shorter periods their subsequent storage life at 10 or 15 was correspondingly lengihened. Rancidity developed rapidly in the sausages when irradiated and stored in air, even at 1 deg . It concluded that irradiation pasteurization offers useful possibilities in extending the storage life of conventional pork sausages if packed in oxygenimpermeable containers, or if suitable antioxidants are incorporated in the ingredients. (auth)
- Research Organization:
- Low Temperature Research Station, Cambridge, Eng.
- Sponsoring Organization:
- USDOE
- NSA Number:
- NSA-17-006367
- OSTI ID:
- 4735916
- Journal Information:
- J. Sci. Food Agr., Journal Name: J. Sci. Food Agr. Vol. Vol: 13
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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