ベーコンのγ線照射処理

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タイトル別名
  • Irradiation Treatment of Bacon with Gramma-ray
  • ベーコン ノ ガンマセン ショウシャ ショリ

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Optimum radiation dose for the preservation of bacon for one month of shelf-life at room temperature was investigated by the irradiation with 0.00, 0.25, 0.50, 0.75 and 1.00 Mrad of gamma ray, respectively. The samples irradiated with less than 0.75 Mrad were not kept even for one month. Even in the case of 1.00 Mrad sample, 106/g survivors were detected, indicating that it was not in good hygienic condition for food.<BR>Bacon samples irradiated with low dose (0.5 Mrad) and high dose (5.0 Mrad) were compared. The high-dose sample was kept well apparently much longer with off-flavor by radiation. The off-flavor decreased gradually during the storage period, and disappeared in one month when the bacon was cooked. The low-dose sample was not kept for one month.<BR>In another experiment, 1, 3 and 5 Mrad of irradiation were compared. After 45 days of irradiation, there were only a few survivors (103/g) detected in the samples irradiated with 3 and 5 Mrad at 15°C. Considerable off-flavor appeared in 5 Mrad sample. A little off-fiavor appeared in 3 Mrad sample, which disappeared about one month after irradiation.<BR>From these results, it was considered that the optimum dose of irradiation of bacon is 3.0 Mrad.

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