Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability

Abstract

The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4°C) storage up to 2 1 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<O.Ol), and staphylococci (P<O.O5), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values.

Irradiated Ground Beef: Sensory And Quality Changes During Storage Under Various Packaging Conditions

“…Mattison et al (1986) showed that differences in sensory evaluation by triangle test were detected between irradiated and unirradiated pork loins 2 days after irradiation, but no difference was detected when the meat was sampled 7 days after irradiation. They hypothesized that some short-term effect may be responsible for this early difference in quality, but that this difference was time dependent.…”

Effect of irradiation and modified atmosphere packaging on the microbiological and sensory quality of pork stored at refrigeration temperatures

“…Irradiation of fatty foods is known to produce free radicals which, in the presence of 02, can initiate autoxidation chain reactions which lead to rancidity (Nawar, 1983). Chipault & Mizuno (1966) showed that storage of irradiated ground beef or pork in the presence of O2 resulted in autoxidation and rancidity.…”

Inactivation of murine norovirus-1 and hepatitis A virus on fresh meats by atmospheric pressure plasma jets

“…The TBARS values significantly increased (p b 0.05) after longer exposure to APP jets (0.5-20 min). Mattison et al (1986) reported that the acid patch can sense when the TBA values of fresh meat were more than 1.0 mg MA/kg. Although the TBARS values gradually increased with longer exposure to APP jets, the TBARS values in these studies were below 1.0 mg MA/kg.…”