The effect of gamma irradiation on physicochemical and microbiological quality of fresh pork loins

Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (P0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (P>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation was accompanied by a decrease in hydrophobicity and an increase in protein solubility. γ-Irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas.