Changes in Microflora and Other Characteristics of Vacuum‐packaged Pork Loins irradiated at 3.0 kGy

摘要

ABSTRACTEffects of 3.0‐kGy irradiation on microflora and other attributes of fresh, vacuum‐packaged pork loins were examined during storage (2–4°C, 98 days) and mishandling (24–25°C, 24 and 48 hr). Shelf life of pork chops from irradiated loins was determined at 5°C. Irradiated loins kept at 2–4°C tested negative forSalmonellaspp.,Campylobacterspp.,Clostridium perfringensandStaphylococcus aureus. Yersiniaspp. was detected in pork chops held at 5°C; this organism,C. perfringensandAeromonasspp. were present in abused samples. In two irradiated samplesListeria monocytogeneswas found. Irradiation reduced aerobic, anaerobic andAeromonasspp. counts; lactobacilli were least affected. Chemical spoilage began after 91 days at 2–4°C. With irradiation, TBA values were unaffected but Hunter a color