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Irradiation in Contrast to Thermal Processing of Pepperoni for Control of Pathogens: Effects on Quality Indicators
Author(s) -
Johnson S.C.,
Sebranek J.G.,
Olson D.G.,
Wiegand B.R.
Publication year - 2000
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.1365-2621.2000.tb10275.x
Subject(s) - irradiation , food science , fermentation , yield (engineering) , gamma irradiation , dry heat , chemistry , quality (philosophy) , materials science , composite material , philosophy , physics , epistemology , nuclear physics
Differences in product quality resulting from use of irradiation or thermal processing for control of pathogens in pepperoni were investigated. Treatments consisted of irradiation doses of 1.25 kGy or 3.0 kGy, a heat treatment, and a control without heat or irradiation. Results showed that irradiating meat prior to production of dry, fermented sausage such as pepperoni, can yield products with quality indicators closely resembling those of traditional dry sausage, while still providing the required 5‐log reduction of E. coli O157:H7.