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Irradiation of Meat for the Production of Fermented Sausage
Author(s) -
Dickson J. S.,
Maxcy R. B.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb12999.x
Subject(s) - fermentation , food science , population , aerobic bacteria , coliform bacteria , bacteria , biology , chemistry , medicine , genetics , environmental health
Fermented sausage was prepared from batter which had been processed with gamma radiation to reduce the microflora. Doses up to, 500 Krad reduced the total aerobic bacteria in commercial batter up to 2.2 log cycles. Irradiation reduced the coliform and staphylococci counts to levels that minimized public health concern after fermentation. These reductions allowed the use of a lower inoculum and a longer fermentation. The reductions shifted the percent inoculum relative to the total population from 1% in the controls to 70% in the 500 Krad samples, and the shift in population resulted in a more uniform fermentation and final product.