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The aim of this research is to study effect of laser exposure on the fresh cattle meat quality during cold storage with respect to survival and growth of bacteria, shelf-life and physiochemical properties. Fresh cattle meat samples were exposed to three doses (9, 18 and 27 W.s/cm2) of laser beam with wavelength 450 nm. The obtained results were indicated that: 1) the total account of microorganisms of samples weren’t changed at 0 (control) and 9 W.S/cm2 of laser exposure dose for 5 days of cold storage period. Meanwhile, it was decreased 8.1 x106 and 8.3 x106 CFU/g. of 18 and 27 W.s/cm2 laser exposure dose of meat sample, respectively, at extended shelf life of 10 and 15 days of cold storage period, comparing in control sample which was 3.6 x106 CFU/g. at 5 days of cold storage period. Also, the physiochemical properties of samples were taken the same trend, 2) the samples were rejected of 0 (control), 9, 18 and 27 W.s/cm2of laser exposure dose at 10, 15, and 20 days of cold storage period, because of the total account of microorganisms of meat was higher than within the acceptable limits. 3) the total account of microorganisms and physiochemical properties of sample at 18 and 27 W.s/cm2 laser dose were within the acceptable limits, and these results lead to increase the beef meat shelf life about 10 and 15 days, comparing with control sample at 5 days of cold storage period., and 4) laser beam exposure can be used to increase shelf life and inspection of meat quality.

EFFECT OF LASER BEAM EXPOSURE ON THE QUALITY OF CATTLE MEAT DURING COLD STORAGE