Document Detail

Shelf-stable and safe intermediate-moisture meat products using hurdle technology.
MedLine Citation:
PMID:  12380750     Owner:  NLM     Status:  MEDLINE    
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.
Sweetie R Kanatt; S P Chawla; Ramesh Chander; D R Bongirwar
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  65     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2002 Oct 
Date Detail:
Created Date:  2002-10-16     Completed Date:  2002-11-21     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1628-31     Citation Subset:  IM    
Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.
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MeSH Terms
Consumer Product Safety
Consumer Satisfaction
Dose-Response Relationship, Radiation
Food Irradiation / methods*
Food Packaging / methods*
Gamma Rays
Meat Products / microbiology*,  radiation effects
Staphylococcus / radiation effects*
Reg. No./Substance:

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