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Effect of Low‐Dose (100 krad) Gamma Radiation on the Microflora of Vacuum‐Packaged Ground Pork With and Without Added Sodium Phosphates
Author(s) -
EHIOBA R.M.,
KRAFT A.A.,
MOLINS R.A.,
WALKER H.W.,
OLSON D.G.,
SUBBARAMAN G.,
SKOWRONSKI R.P.
Publication year - 1987
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.1365-2621.1987.tb05858.x
Subject(s) - mesophile , bacteria , irradiation , food science , inoculation , sodium , shelf life , lactic acid , chemistry , pyrophosphate , bacterial growth , microbiology and biotechnology , biology , biochemistry , enzyme , physics , genetics , organic chemistry , nuclear physics , immunology
ABSTRACT Survival and growth of naturally occurring or inoculated bacteria were studied in refrigerated (5°C), vacuum‐packaged ground pork irradiated at 100 krad (1kGy). Numbers of naturally occurring mesophiles, psycbrotrophs and anaerobes or facultative anaerobes were reduced (P<0.01) by irradiation, whereas lactic acid bacteria were least affected. Partial bacterial recovery during subsequent storage at 5°C suggested sublethal bacterial injury due to irradiation. Irradiation prolonged shelf‐life 2.5–3.5 days (30–44%) in uninoculated and 1.0–1.5 days in inoculated (10 5 CFU/g) meat. Added sodium acid pyrophosphate (SAPP) (0.4%) contributed two additional days to inoculated, irradiated pork shelf‐life but had no effect on the naturally occurring micrbflora. Lipid oxidation did not increase (P>0.05) due to irradiation and was unaffected by phosphates.