Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

被引：13

作者：

Garcia-Marquez, Irene ^{[1
]}

Cambero, Maria I. ^{[1
]}

Ordonez, Juan A. ^{[1
]}

Cabeza, Maria C. ^{[1
]}

机构：

[1] Univ Complutense, Fac Vet, Dept Nutr Bromatol & Tecnol Alimentos, E-28040 Madrid, Spain

来源：

JOURNAL OF FOOD PROTECTION | 2012年 / 75卷 / 12期

关键词：

DRY FERMENTED SAUSAGES; LISTERIA-MONOCYTOGENES; MODIFIED-ATMOSPHERE; GAMMA-IRRADIATION; LIPID OXIDATION; MICROBIOLOGICAL CHANGES; RADIATION SENSITIVITY; CARBON-DIOXIDE; MINCED BEEF; MEAT;

D O I：

10.4315/0362-028X.JFP-12-217

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4 degrees C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g.. increase to 8 degrees C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes front a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meal was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

引用

页码：2179 / 2189

页数：11

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