Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing |
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| Authors: | Sweetie R Kanatt M Shobita Rao SP Chawla Arun Sharma |
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| Institution: | 1. Chinese Academy of Inspection and Quarantine, No.11, Ronghua South Street, Daxing District, Beijing 100176, China;2. College of Food Science and Engineering, Nanjing University of Finance and Economics, 210046, China;3. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;4. China Rural Technology Development Center, Beijing 100045, China |
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| Abstract: | A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0–3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0–3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures. |
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