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Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability
Author(s) -
MATTISON M. L.,
KRAFT A. A.,
OLSON D. G.,
WALKER H. W.,
RUST R. E.,
JAMES D. B.
Publication year - 1986
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.1365-2621.1986.tb11110.x
Subject(s) - mesophile , food science , loin , irradiation , chemistry , food spoilage , psychrotrophic bacteria , lipid oxidation , thiobarbituric acid , shelf life , food preservation , bacteria , biology , biochemistry , antioxidant , lipid peroxidation , genetics , physics , nuclear physics
The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4°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.