Shelf Life and Sensory Characteristics of Baby Spinach Subjected to Electron Beam Irradiation

2010 ◽  
Vol 75 (6) ◽  
pp. S319-S326 ◽  
Author(s):  
Jack A. Neal ◽  
Betsy Booren ◽  
Luis Cisneros-Zevallos ◽  
Rhonda K. Miller ◽  
Lisa M. Lucia ◽  
...  
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Sensory Characteristics ◽  
Beam Irradiation

Improvement of Shelf Life and Postharvest Quality of White Button Mushroom by Electron Beam Irradiation

2013 ◽  
Vol 38 (4) ◽  
pp. 1673-1681 ◽  
Author(s):  
Yaqvob Mami ◽  
Gholamali Peyvast ◽  
Farhood Ziaie ◽  
Mahmood Ghasemnezhad ◽  
Vahid Salmanpour
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Postharvest Quality ◽  
Beam Irradiation ◽  
Button Mushroom ◽  
White Button Mushroom

Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat

1995 ◽  
Vol 58 (5) ◽  
pp. 497-501 ◽  
Author(s):  
KAZI SHAMSUZZAMAN ◽  
LISA LUCHT ◽  
NOEMI CHUAQUI-OFERMANNS
Keyword(s):  
Electron Beam ◽  
Shelf Life ◽  
Electron Beam Irradiation ◽  
Chicken Breast ◽  
Beam Irradiation ◽  
Breast Meat ◽  
Sous Vide ◽  
Chicken Breast Meat ◽  
Long Storage

The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 106 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1°C), and stored at 8°C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8°C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments.

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