Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3°C

G N Naik; P Paul; S P Chawla; A T Sherikar; P M Nair

doi:10.1016/0309-1740(94)90119-8

Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3°C

Meat Sci. 1994;38(2):307-13. doi: 10.1016/0309-1740(94)90119-8.

Authors

G N Naik¹, P Paul, S P Chawla, A T Sherikar, P M Nair

Affiliation

¹ Department of Food Hygiene & Veterinary Public Health, Bombay Veterinary College, Bombay, India.

PMID: 22059667
DOI: 10.1016/0309-1740(94)90119-8

Abstract

The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3°C was studied. Meat slices packed in polyethylene bags subjected to 2·5 kGy dose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks.