Wallner-Pendleton E A, Sumner S S, Froning G W, Stetson L E
Department of Veterinary and Biomedical Sciences, University of Nebraska-Lincoln 68583-0919.
Poult Sci. 1994 Aug;73(8):1327-33. doi: 10.3382/ps.0731327.
Broiler carcasses were subjected to ultraviolet (UV) energy (doses range from 82,560 to 86,400 muWs/cm2) at wavelength of 253.7 nm to evaluate the potential of this treatment for improving the microbiological quality of broiler carcasses. Broiler chicken halves were inoculated with a marker strain of Salmonella typhimurium 5 min prior to treatment. A 61% reduction in viable S. typhimurium was observed in UV-treated chicken halves as compared with untreated halves. The UV energy treatment had no deleterious effects on color (Hunter L, aL, or bL) or 2-thiobarbituric acid (TBA) values. After 10 d of storage at 7 C, TBA values of thigh meat were 1.3 mg malonaldehyde/kg meat compared with 1.7 for controls. Psychrotrophic bacteria populations were not appreciably altered by UV treatment when their numbers were compared with bacterial counts obtained from untreated chicken halves held for 10 d at 7 C. This study suggests that UV radiation can reduce Salmonella surface contamination without negatively affecting carcass color or increasing rancidity of the meat.
将肉鸡胴体置于波长为253.7 nm的紫外线（UV）能量下（剂量范围为82,560至86,400 μW s/cm²），以评估这种处理方法对提高肉鸡胴体微生物质量的潜力。在处理前5分钟，将肉鸡半只接种鼠伤寒沙门氏菌标记菌株。与未处理的半只相比，经紫外线处理的半只鸡肉中，鼠伤寒沙门氏菌的活菌数减少了61%。紫外线能量处理对颜色（亨特L、aL或bL）或硫代巴比妥酸（TBA）值没有有害影响。在7℃储存10天后，大腿肉的TBA值为1.3毫克丙二醛/千克肉，而对照组为1.7。当将嗜冷菌数量与在7℃下保存10天的未处理鸡肉半只的细菌计数进行比较时，紫外线处理对嗜冷菌数量没有明显影响。这项研究表明，紫外线辐射可以减少沙门氏菌的表面污染，而不会对胴体颜色产生负面影响或增加肉的酸败程度。
