Atomic Energy Authority, Nuclear Research Center, P.O. Box 13759, Abou Zaabal, Egypt.
Meat Sci. 2004 Aug;67(4):541-8. doi: 10.1016/j.meatsci.2003.11.018.
This study set out to evaluate the microbiological status of rabbit meat and the possibility of using irradiation to control foodborne pathogenic bacteria and extend the refrigerated storage life of meat. Rabbit meat samples were γ irradiated at doses of 0, 1.5 and 3 kGy. The samples were stored at refrigeration temperature, then the effects of irradiation and storage on their microbiological, chemical and sensory properties were studied. Irradiation at 1.5 kGy significantly reduced the counts of Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and enterobacteriaceae but was not enough for complete elimination of Salmonella. However, 3 kGy dose reduced the counts of S. aureus, L. monocytogenes, E. faecalis and enterobacteriaceae by more than 3, 3, 1.4 and 4 log units, respectively, while Salmonella was not detected. On the other hand, irradiation at 1.5 and 3 kGy significantly reduced the counts of aerobic mesophilic bacteria, psychrophilic bacteria and molds and yeasts and prolonged the refrigerated shelf-life of samples to 12 and 21 days, respectively, compared to 6 days for non-irradiated controls. Irradiation of samples significantly increased their amounts of thiobarbituric acid reactive substances (TBARS) but had no significant effects on their total volatile nitrogen (TVN) contents, while storage significantly increased the TBARS and TVN for irradiated and non-irradiated samples. γ irradiation showed no significant effects on the sensory properties of raw meat. Moreover, fried burgers prepared from irradiated rabbit meat showed high sensory acceptability similar to those prepared from non-irradiated meat.
本研究旨在评估兔肉的微生物状况，并探讨辐照控制食源性病原体和延长冷藏肉品保质期的可能性。将兔肉样品分别用 0、1.5 和 3 kGy 的剂量进行γ辐照。将样品冷藏，然后研究辐照和贮藏对其微生物学、化学和感官特性的影响。1.5 kGy 的辐照显著降低了金黄色葡萄球菌、单核细胞增生李斯特菌、粪肠球菌和肠杆菌科的计数，但不足以完全消除沙门氏菌。然而，3 kGy 的剂量可使金黄色葡萄球菌、单核细胞增生李斯特菌、粪肠球菌和肠杆菌科的计数分别减少 3、3、1.4 和 4 个对数单位，而沙门氏菌则未检出。另一方面，1.5 和 3 kGy 的辐照可显著降低需氧嗜温菌、嗜冷菌和霉菌和酵母的计数，并将样品的冷藏货架期分别延长至 12 和 21 天，而非辐照对照组为 6 天。辐照样品显著增加了其硫代巴比妥酸反应物质（TBARS）的含量，但对其总挥发性氮（TVN）含量没有显著影响，而贮藏则显著增加了辐照和非辐照样品的 TBARS 和 TVN。γ 辐照对生肉的感官特性没有显著影响。此外，用辐照兔肉制备的炸汉堡包具有很高的感官可接受性，与用非辐照肉制备的汉堡包相似。
