Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy

Abstract

Effects of 3.0-kGy irradiation on microflora and other attributes of fresh, vacuum-packaged pork loins were examined during storage (2-4"C, 98 days) and mishandling (24-2X, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2-4"C tested negative for Salmonella spp., Campylobacter spp., Clostridium perjkingens and Staphylococcus aureus. Yersinia spp. was detected in pork chops held at 5°C; this organism, C. perfringens and Aeromonas spp. were present in abused samples. In two irradiated samples Listeria monocytogenes was found. Irradiation reduced aerobic, anaerobic and Aeromonos spp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2-4°C. With irradiation, TBA values were unaffected but Hunter a color values increased.

Alimentos irradiados

“…En carne cruda, pueden desarrollarse olores extraños que desaparecen al cocinar (Luchsinger et al 1996). Pueden producirse también cambios de color: irradiando en ausencia de oxígeno se acentúa el brillo de los colores (Lebepe et al 1990), mientras que en presencia de oxígeno se producen decoloraciones (Grant y Patterson, 1991a). Irradiando a bajas temperaturas y en ausencia de oxígeno se minimizan los cambios en la carne.…”

The Effect of Different Level of Air Steam Saturation During Cooking in the Oven and Vacuum Storage on the Quality of Turkey Meat

“…Ulu (2004) reports that malonaldehyde is highly reactive and remains bound to other food ingredient. Lebepe et al (1990) are of the opinion that bacteria can metabolise TBA or malondialdehyde with which it forms colour complexes, resulting in a decrease in the MDA content of meat and meat products. This result agrees with previous findings published by Przysiężna (2005), Smith and Alvarez (1988) and Higgis et al (1998).…”

The ecology of Listeria monocytogenes in ready-to-eat (RTE) meats

“…Doses <10 kGy have no toxicological hazards in foods (180). Many studies have been conducted with fresh, cooked, and processed meats (99,108,113,127,149,153,180,188,193,253,276).…”