The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products

Abstract

Spices and packaging materials were exposed to c-irradiation at a dose of 10 kGy. Luncheon meat was prepared with irradiated or non-irradiated spices and packaged in irradiated or non-irradiated packaging materials. Packaged luncheon meat was treated with 2 kGy. Irradiated and non-irradiated packaged luncheon meat were kept in a refrigerator (1-4°C) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. c-Irradiation decreased the microbiological counts of spices, packaging materials and packed products and increased its shelf-life. No significant differences in moisture, protein, fat, pH value, total acidity, lipid peroxide and volatile basic nitrogen were observed as a result of irradiation. Sensory evaluation showed that all the combinations of treated luncheon meats were acceptable. However, the taste, odour, appearance and texture scores of irradiated packaged products were significantly lower than those of non-irradiated samples.

Effect of gamma irradiation on the microbial load, chemical and sensory properties of goat meat

“…Regardless of irradiation or storage period, the same total acidity percentages were observed among all samples at weeks 0, 1, 3, 4, and 5 (Table 3). Previous studies in our lab indicated that no significant differences in total acidity were observed as a result of irradiation of luncheon meat (Al-BAchir, 2005) and camel meat (Al-BAchir & Zeinou, 2009). Table 3.…”

“…A correlation between sensory evaluation and chemical parameters was observed in relation to irradiated goat meat. Previous studies in our lab indicated that no significant differences in sensory quality (taste, odour, colour, and texture) were observed as a result of irradiation (2, 4, and 6 kGy) in luncheon meat (Al-BAchir, 2005) and camel meat (Al-BAchir & Zeinou, 2009). …”

“…Radiation processing of meat is recognized as a safe and effective method among the existing technologies for meat preservation (Al-BAchir, 2005). Radiation processing of fresh meat extends the shelf-life and protects the consumer against pathogenic bacteria (Al-BAchir & Zeinou, 2009).…”

Microbial diversity of different modified atmosphere packed pot-stewed duck wings products during 8°C storage

“…Due to the need for gas‐ and water‐barrier properties, high barrier cover films and base films, which are combined with various barrier packaging materials, have emerged (Pettersen et al . ; Al‐Bachir ; Pastoriza and Bernardez ). Modified atmosphere packaging, along with refrigeration, has become an increasingly popular preservation technique for the extension of the shelf‐life of meat and meat products (Özogul et al .…”

“…Some food packaging materials, such as polyethylene (PE), polyethylene terephthalate (PET), polypropylene (PP) and polyamide (PA) are well known and omnipresent in our daily lives. Due to the need for gas-and water-barrier properties, high barrier cover films and base films, which are combined with various barrier packaging materials, have emerged (Pettersen et al 2004;Al-Bachir 2005;Pastoriza and Bernardez 2011). Modified atmosphere packaging, along with refrigeration, has become an increasingly popular preservation technique for the extension of the shelf-life of meat and meat products ( € Ozogul et al 2004).…”