Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability
M. L. MATTISON, A. A. KRAFT, D. G. OLSON, H. W. WALKER, R. E. Rust, D.B. James
Journal of Food Science
Abstract
ABSTRACT The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4°C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
irradiation has minimal effect on sensory characteristics of pork loin
“Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage”
irradiation reduces mesophiles, psychrotrophs, anaerobic bacteria, and staphylococci
“Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05)”
irradiation does not affect cooking loss or thiobarbituric acid values
“Irradiation of pork did not affect cooking loss or thiobarbituric acid values”