MICROBIOLOGICAL QUALITY AND ACCEPTANCE OF IRRADIATED MEAT PRODUCTS DURING STORAGE
DOI:
https://doi.org/10.35631/IJIREV.824017Keywords:
Gamma, Irradiation, Meat products, Microbial, StorageAbstract
The demand for ready-to-eat meals is growing due to their convenience such as easy to serve and eat directly; and suitable for busy consumers with families, working people, school children and campers. Among food items, meat products are very popular. Sausages and burgers need to be cooked after been thawed from the frozen state before consumption. It would be very convenient if these products are easy to serve and can be eaten directly without any heating or cooked and displayed at room temperature on the shelves of retailers without frozen product facilities. Fresh chicken sausages and burgers were obtained from local meat product outlets and cooked thoroughly in oven (160oC) for 10 minutes and cooled. Samples were vacuumed packed individually in plastic-polyethylene pouches and irradiated at doses of 3 kGy, 5 kGy and 10 kGy, using60Co gamma irradiation at MINTec-Sinagama. Until irradiation was over, non-irradiated samples (control) were kept in refrigerator. The irradiated and non-irradiated samples were displayed at room temperature and tested after storage periods of 1 month. Microbiological analysis was carried out to determine status of bacteria (Total Plate Count) and fungi counts (cfu/g). Colour changes of the products were recorded using Colorimeter (Minolta) for lightness (L), redness (a) and yellowness (b) values. Acceptability of the irradiated products were determined through sensory evaluation by using 30 members (male and female) of untrained panellists.Pre-cooked chicken meat products samples irradiated with doses of 3 and 5 kGy were most preferred for most of the attributes. Irradiation with dose 5 kGy was suitable for pre-cooked chicken sausages and burgers for prolonged their shelf-life in room temperature for one month storage. These results demonstrated the ability of gamma irradiation for the decontamination of pre-cooked meat products and reliable process for food storage in commercial industry.
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