Gamma irradiation effects on microbial decontamination of ostrich meat

In this work effects of gamma irradiation and storage time on microbial decontamination of fresh camel meat stored at 4˚C were evaluated. Microbial analysis indicated that irradiation had a significant effect on the reduction of microbial loads. Among the analyzed bacteria, coliforms were most sensitive to gamma radiation. Considering the sensory analyses and Total bacterial counts analyses as a whole, air-packed samples irradiated at 1.0 kGy were acceptable under refrigerated storage for 9 days, compared to 5 and 7 days for irradiated at 3.0 kGy and non irradiated air-packaged samples, respectively.

کلیدواژه ها:

Gamma irradiation ، Shelf life extension ، Ostrich meat ، Refrigeration