Shelf Life Extension of Chicken Meat by .GAMMA.-Irradiation and Microflora Changes.

DOI 8 Citations 4 References
  • PRACHASITTHISAK Yutapong
    Takasaki Radiation Chemistry Research Establishment, Japan Atomic Energy Research Institute
  • BANATI Diana
    University of Horticulture and Food Industry
  • ITO Hitoshi
    Takasaki Radiation Chemistry Research Establishment, Japan Atomic Energy Research Institute

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Description

The microbiological quality of chicken meat samples produced in several different areas in Japan was investigated. The total aerobic bacteria were between 8×104 to 6×106 per gram. Coliforms were 9×101 to 2×104 per gram for Escherichia, Proteus and Klebsiella. The dominant putrefactive bacteria under chilled conditions were determined to be lactic acid bacteria, Pseudomonas and Flavobacterium. Low dose γ-irradiation at 1 kGy resulted in disappearance of the dominant putrefactive bacteria, coliforms and Staphylococcus on plate agars. The shelf life of irradiated chicken meat at 1 kGy was prolonged 3 times compared with non-irradiated chicken meat and could be stored for 6 days at 10°C storage. Irradiation of chicken meat at 3 kGy reduced the aforementioned dominant flora to the yeasts and Psychrobacter. Salmonella was detected slightly in some samples and was reduced to a 10-4 survival by a 1 kGy irradiation dose.

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Details 詳細情報について

  • CRID
    1390282679431700352
  • NII Article ID
    130000108268
  • DOI
    10.3136/fsti9596t9798.2.242
  • ISSN
    18813976
    13417592
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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