Effect of low dose irradiation on the microbial and sensory characteristics of fresh pork loins. Final report
Technical Report
·
OSTI ID:5488556
The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packed pork loins was investigated after irradiation and during low temperature (4/sup 0/C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values. 18 refs., 6 figs., 3 tabs.
- Research Organization:
- Iowa State Univ. of Science and Technology, Ames (USA)
- DOE Contract Number:
- AI04-84AL27688
- OSTI ID:
- 5488556
- Report Number(s):
- DOE/AL/27688-T1; ON: DE86011320
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
560132* -- Radiation Effects on Microorganisms-- Food Preservation-- (-1987)
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ANIMALS
DOMESTIC ANIMALS
FOOD
FOOD PROCESSING
IRRADIATION
LOW DOSE IRRADIATION
MAMMALS
MEAT
PRESERVATION
PROCESSING
RADIOPRESERVATION
RADURIZATION
SWINE
VERTEBRATES
63 RADIATION, THERMAL, AND OTHER ENVIRON. POLLUTANT EFFECTS ON LIVING ORGS. AND BIOL. MAT.
ANIMALS
DOMESTIC ANIMALS
FOOD
FOOD PROCESSING
IRRADIATION
LOW DOSE IRRADIATION
MAMMALS
MEAT
PRESERVATION
PROCESSING
RADIOPRESERVATION
RADURIZATION
SWINE
VERTEBRATES