title: Irradiated vacuum-packed lamb meat stored under refrigeration: microbiology, physicochemical stability and sensory acceptance.
abstract: Reducing spoilage and indicator bacteria is important for microbiological stability in meat and meat products. The objective was to evaluate the effect of different doses of gamma radiation on the shelf-life of lamb meat, vacuum-packed and stored under refrigeration, by assessing the microbiological safety, physicochemical stability and sensory quality. Lamb loin cuts (Longissimus dorsi) were irradiated with 1.5kGy and 3.0kGy. The samples, including control, were stored at 1±1°C during 56days. Samples were analyzed on zero, 14, 28, 42 and 56days by their microbiological and physicochemical characteristics. Sensory quality was carried out on day zero. The results showed a reduction (p<0.05) in the microbial load of the irradiated samples. The acceptance of lamb loins was not affected (p>0.05) by the radiation doses. Thus gamma irradiation at 3.0kGy was effective in reducing the content of microorganisms, without harming the physicochemical characteristics evaluated.
authors.affiliation: Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil. Electronic address: raulfregonesi@usp.br.
authors.forename: R P
authors.initials: RP
authors.lastname: Fregonesi
authors.affiliation: Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: R G
authors.initials: RG
authors.lastname: Portes
authors.affiliation: Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: A M M
authors.initials: AM
authors.lastname: Aguiar
authors.affiliation: Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: L C
authors.initials: LC
authors.lastname: Figueira
authors.affiliation: Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: C B
authors.initials: CB
authors.lastname: Gonçalves
authors.affiliation: Center of Nuclear Energy in Agriculture, Superior School of Agriculture "Luiz de Queiroz", ESALQ/USP, Piracicaba, Brazil.
authors.forename: V
authors.initials: V
authors.lastname: Arthur
authors.affiliation: Department of Basic Sciences, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: C G
authors.initials: CG
authors.lastname: Lima
authors.affiliation: Department of Veterinary Medicine, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: A M
authors.initials: AM
authors.lastname: Fernandes
authors.affiliation: Department of Food Engineering, Faculty of Animal Sciences and Food Engineering, FZEA/USP, Pirassununga, Brazil.
authors.forename: M A
authors.initials: MA
authors.lastname: Trindade
mesh_terms: D000818:Animals; D001419:Bacteria / Q000528:radiation effects*; D015169:Colony Count, Microbial; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D005720:Gamma Rays; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D018482:Muscle, Skeletal; D009812:Odorants; D012034:Refrigeration; D034561:Sheep, Domestic; D013649:Taste; D014618:Vacuum
keywords: Gamma radiation; Lamb loin; Meat color; Sensory evaluation; Shelf life; Spoilage microorganisms