Low-Dose Gamma Irradiation and Refrigeration to Extend Shelf Life of Aerobically Packed Fresh Beef Round

1993 ◽  
Vol 56 (6) ◽  
pp. 505-509 ◽  
Author(s):  
H. RICARDO RODRÍGUEZ ◽  
JORGE A. LASTA ◽  
ROSA A. MALLO ◽  
NAUM MARCHEVSKY
Keyword(s):  
Gamma Irradiation ◽  
Shelf Life ◽  
Low Dose ◽  
Polyethylene Film ◽  
Dose Irradiation ◽  
Trained Panel ◽  
Beef Round ◽  
Organoleptic Attributes

A 2-kGy gamma (low-dose) irradiation was applied to fresh top round from beef animals slaughtered and fabricated at commercial facilities. Cuts were packed in polyethylene film and stored at 1°C. Temperature abuse (9°C/24h) was simulated during storage. Psychrotroph counts on nonirradiated samples reached 107 CFU/cm2 between 8 and 11 d of storage, while similar counts were found after 28 d of storage on low-dose irradiated samples. Pseudomonads, Enterobacteriaceae, and Brochotrix thermosphacta were strongly inhibited on irradiated samples. No changes in organoleptic attributes were observed by a trained panel on treated samples. Low-dose irradiated samples had an average of 17 more shelf life days than the nonirradiated counterparts based on psychrotroph counts status and under the experimental condition being tested in this study.

Preservation of Cheese and Plain Yogurt by Low-dose Irradiation

1980 ◽  
Vol 43 (2) ◽  
pp. 114-118 ◽  
Author(s):  
S. YÜCEER ◽  
G. GÜNDÜZ
Keyword(s):  
Side Effects ◽  
Shelf Life ◽  
Total Dose ◽  
Room Temperature ◽  
Low Dose ◽  
Sorbic Acid ◽  
Low Doses ◽  
Dose Irradiation ◽  
Refrigerator Temperature ◽  
Number Of Bacteria

Irradiation preservation of Turkish kashar cheese and plain yogurt was studied using very low doses of Co-60 radiation. No side effects were observed below 0.15 Mrad. The number of bacteria killed was directly related to total dose up to 0.02 Mrad, then the effectiveness of the dose decreased. Coating cheese samples with a sorbic acid solution helped in reducing the number of bacteria by about 10–12% in irradiated samples. The shelf-life of irradiated samples stored at refrigerator temperature was almost the same as that of ones coated with sorbic acid but stored at room temperature. Mold formation in irradiated samples took three to four times longer than in nonirradiated ones. With plain yogurt the effect of total dose seemed to be the same as in cheese. Irradiation increased the shelf-life of yogurt three- to four-fold. Preservation by irradiation combined with refrigeration increased the shelf-life about five-fold.

Effect of low-dose irradiation (radurization) on the shelf life of beefburgers stored at 3oC

2007 ◽  
Vol 20 (2) ◽  
pp. 145-154 ◽  
Author(s):  
J. F. DEMPSTER ◽  
ZENIA J. HAWRYSH ◽  
PHYLLIS SHAND ◽  
LIDA LAHOLA-CHOMIAK ◽  
LINDA CORLETTO
Keyword(s):  
Shelf Life ◽  
Low Dose ◽  
Dose Irradiation

Effect of low-dose irradiation on shelf life and microbiological safety of sliced carrot

2005 ◽  
Vol 85 (13) ◽  
pp. 2213-2219 ◽  
Author(s):  
AS Kamat ◽  
N Ghadge ◽  
MS Ramamurthy ◽  
MD Alur
Keyword(s):  
Shelf Life ◽  
Low Dose ◽  
Microbiological Safety ◽  
Dose Irradiation
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