Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content.
Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product.
Stekelenburg
F K
FK
TNO-CIVO Technology Institute, Dutch Centre for Meat Technology, Zeist, The Netherlands.
D000818:Animals; D002245:Carbon Dioxide; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000254:growth & development* / Q000528:radiation effects; D005514:Food Irradiation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D008460:Meat; D008461:Meat Products; D012965:Sodium Chloride; D013696:Temperature; D014867:Water
D014867:Water; D002245:Carbon Dioxide; D012965:Sodium Chloride