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Shelf-Life Enhancement of Lamb Meat under Refrigeration by Gamma Irradiation (1990)

PAUL, PUSHPA ; VENUGOPAL, V. ; NAIR, P.M.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 55 (1990), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: Influence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0-3°C was examined by sensory, microbiological and chemical criteria. The meat chunks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chunks and mince spoiled within one week of storage at 0-3°C.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05252.x

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