Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey

被引：4

作者：

Bliznyuk, U. A. ^{[1
]}

Borchegovskaya, P. Yu ^{[1
]}

Chernyaev, A. P. ^{[1
,2
]}

Ipatova, V. S. ^{[1
]}

Leontiev, V. A. ^{[1
]}

Nikitina, Z. K. ^{[3
]}

Studenikin, F. R. ^{[1
]}

Yurov, D. S. ^{[2
]}

机构：

[1] Lomonosov Moscow State Univ, GSP 1,1-2 Leninskiye Gory, Moscow 119991, Russia

[2] Lomonosov Moscow State Univ, Skobeltsyn Inst Nucl Phys, GSP 1,1-2 Leninskiye Gory, Moscow 119991, Russia

[3] Russian Res Inst Med & Aromat Plants, 7-1 Grina Str, Moscow 117261, Russia

来源：

INTERNATIONAL CONFERENCE ON PRODUCTION AND PROCESSING OF AGRICULTURAL RAW MATERIALS | 2021年 / 640卷

关键词：

PHYSICOCHEMICAL PROPERTIES; QUALITY CHARACTERISTICS; BREAST FILLETS; SHELF-LIFE; RAY; STORAGE; PORK;

D O I：

10.1088/1755-1315/640/3/032006

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens with doses up to 1 kGy to compare with treatment using 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.

引用

页数：7

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