title: Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3°C.
abstract: The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3°C was studied. Meat slices packed in polyethylene bags subjected to 2·5 kGy dose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks.
authors: Department of Food Hygiene & Veterinary Public Health, Bombay Veterinary College, Bombay, India.
authors: G N
authors: GN
authors: Naik
authors: P
authors: P
authors: Paul
authors: S P
authors: SP
authors: Chawla
authors: A T
authors: AT
authors: Sherikar
authors: P M
authors: PM
authors: Nair