Kanatt Sweetie R, Chander Ramesh, Sharma Arun
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India.
Meat Sci. 2005 Feb;69(2):269-75. doi: 10.1016/j.meatsci.2004.07.006.
Effect of radiation processing on the shelf-life and safety of some ethnic Indian meat products like chicken chilly, mutton shammi kababs and pork salami during chilled storage was investigated. Radiation processing resulted in dose dependent reduction in microbial counts. A dose of 3 kGy was found to be optimal for the shelf-life extension. In all the three irradiated (3 kGy) meat products the shelf-life was extended by more than 2 weeks at 0-3 °C compared to the corresponding non-irradiated samples. Staphylococcus spp. were completely eliminated by irradiation at a dose of 2 kGy. Some increase in lipid peroxidation on irradiation was observed as measured by TBA assay but it did not affect the sensory attributes of the product.
研究了辐射处理对冷藏期间一些印度特色肉类产品（如鸡肉辣椒、羊肉沙米烤肉串和猪肉萨拉米香肠）的保质期和安全性的影响。辐射处理导致微生物数量呈剂量依赖性减少。发现3千戈瑞的剂量最适合延长保质期。与相应的未辐照样品相比，在0-3°C下，所有三种辐照（3千戈瑞）肉类产品的保质期延长了2周以上。通过2千戈瑞的辐照，葡萄球菌属被完全消除。通过硫代巴比妥酸（TBA）测定法测量，辐照后脂质过氧化有一定增加，但这并未影响产品的感官特性。
