title: Shelf-stable and safe intermediate-moisture meat products using hurdle technology.
abstract: A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose-dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures.
authors.affiliation: Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.
authors.forename: Sweetie R
authors.initials: SR
authors.lastname: Kanatt
authors.forename: S P
authors.initials: SP
authors.lastname: Chawla
authors.forename: Ramesh
authors.initials: R
authors.lastname: Chander
authors.forename: D R
authors.initials: DR
authors.lastname: Bongirwar
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D005514:Food Irradiation / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D005720:Gamma Rays; D006801:Humans; D008461:Meat Products / Q000382:microbiology* / Q000528:radiation effects; D012756:Sheep; D013210:Staphylococcus / Q000528:radiation effects*; D013552:Swine; D013649:Taste; D014618:Vacuum; D014867:Water
chemical_list: D014867:Water