Premium
Shelf‐Life Enhancement of Lamb Meat under Refrigeration by Gamma Irradiation
Author(s) -
PAUL PUSHPA,
VENUGOPAL V.,
NAIR P.M.
Publication year - 1990
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.1365-2621.1990.tb05252.x
Subject(s) - shelf life , gamma irradiation , irradiation , food science , chemistry , food preservation , refrigeration , food irradiation , physics , nuclear physics , thermodynamics
Influence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0‐3°C was examined by sensory, microbiological and chemical criteria. The meat chunks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chunks and mince spoiled within one week of storage at 0‐3°C.