Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2449393 | Meat Science | 2016 | 9 Pages |
Abstract
The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3 kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4 °C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5 kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
Yosra Ben Fadhel, Valentin Leroy, Dominic Dussault, France St-Yves, Martine Lauzon, Stéphane Salmieri, Majid Jamshidian, Dang Khanh Vu, Monique Lacroix,