INTERACTION OF IONIZING-RADIATION AND ACIDULANTS ON THE GROWTH OF THE MICROFLORA OF A VACUUM-PACKAGED CHILLED MEAT PRODUCT

Microbiological effects of gamma irradiation dose of 2 kGy, with and without reduction of pH to 5.3-5.2, have been investigated with a vacuum-packaged, minced meat product prepared from pork and beef with spices and cereal fillings. Either glucono-delta-lactone or ascorbic acid were used as acidulants. Experimental batches were stored at 0-2-degrees-C for 4 weeks. Effect of temperature abuse condition was also studied by transferring packages for one week to 10-degrees-C after 2-week holding at 0-2-degrees-C. The irradiation caused two decimal reduction of the aerobic viable cell count determined after incubation at room temperature and four decimal reduction in the Enterobacteriaceae count. Lactic acid bacteria appeared to be more radiation resistant and became the dominant component of the microflora during storage. Combination of pH-reduction and irradiation prevented growth of Enterobacteriaceae even at 10-degrees-C incubation.