| Shelf-stable and safe intermediate-moisture meat products using hurdle technology. | |
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MedLine Citation:
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PMID: 12380750 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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A number of ready-to-use shelf-stable intermediate-moisture (IM) spiced mutton and spiced chicken products were developed with a combination of hurdles (reduced moisture, vacuum packing, and irradiation). The water activity of the products was reduced to about 0.80 either by grilling or by hot-air drying. These IM products were vacuum packed and subjected to gamma radiation processing at 0 to 10 kGy. Microbiological analyses revealed a radiation dose-dependent reduction in total viable counts and in numbers of Staphylococcus species. IM meat products that did not undergo radiation treatment showed visible mold growth within 2 months. The products subjected to irradiation at 10 kGy showed an absence of viable microorganisms and also retained high sensory acceptability for up to 9 months at ambient temperatures. |
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Authors:
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Sweetie R Kanatt; S P Chawla; Ramesh Chander; D R Bongirwar |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of food protection Volume: 65 ISSN: 0362-028X ISO Abbreviation: J. Food Prot. Publication Date: 2002 Oct |
Date Detail:
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Created Date: 2002-10-16 Completed Date: 2002-11-21 Revised Date: 2004-11-17 |
Medline Journal Info:
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Nlm Unique ID: 7703944 Medline TA: J Food Prot Country: United States |
Other Details:
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Languages: eng Pagination: 1628-31 Citation Subset: IM |
Affiliation:
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Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Cattle Chickens Consumer Product Safety Consumer Satisfaction Dose-Response Relationship, Radiation Food Irradiation / methods* Food Packaging / methods* Gamma Rays Humans Meat Products / microbiology*, radiation effects Sheep Staphylococcus / radiation effects* Swine Taste Vacuum Water |
| Chemical | |
Reg. No./Substance:
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7732-18-5/Water |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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