University of Khartoum

Effect Of Gamma Irradiation And Refrigerated Storage In Beef Meat

Effect Of Gamma Irradiation And Refrigerated Storage In Beef Meat

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Title: Effect Of Gamma Irradiation And Refrigerated Storage In Beef Meat
Author: Nazik Suleiman Ali Elgasim
Abstract: A 2×5×3 factorial experiment was utilized to study the effect of gamma irradiation (0, 1, 3, 6 & 9 kGy), on the properties of beef meats from two muscles longissimus dorsi (LD) and semitendinosus muscle (ST). Irradiated and non-irradiated samples were stored at refrigeration temperatures (4 ± 2°C) for up to 10 days. Physicochemical and microbiological properties studied include proximate composition, pH, peroxide value, calcium, free fatty acid and microbial counts (Total viable count, Staphylococcus spp, Psychotrophics count, Coliform count, Escherichia coli and Salmonella). The proximate composition of beef meat (moisture, protein, fat and ash contents) was not affected (P > .05) by radiation doses. Also gamma irradiation had no remarkable effect on the pH value (P < .05). Free fatty acid (FFA) increased with the increase in radiation doses, but peroxide value (PV) decreased with the increase of irradiation dose throughout the storage period tested. Generally gamma irradiation resulted in substantial increase or decrease in Total viable count, Psychotrophics count, Coliform count, and E. coli. As for Staphylococcus spp the decrease in the count paralleled the increase in dose level.
URI: http://khartoumspace.uofk.edu/handle/123456789/12067
Date: 2015-06-14


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