The irradiation of spices, packaging materials and luncheon meat to improve the storage life of the end products

Abstract Spices and packaging materials were exposed to γ-irradiation at a dose of 10 kGy. Luncheon meat was prepared with irradiated or non-irradiated spices and packaged in irradiated or non-irradiated packaging materials. Packaged luncheon meat was treated with 2 kGy. Irradiated and non-irradiated packaged luncheon meat were kept in a refrigerator (1–4 °C) for 12 months. Microbiological, nutritive and chemical characteristics of luncheon were evaluated after processing and during storage; whereas, sensory quality was evaluated only after irradiation. γ-Irradiation decreased the microbiological counts of spices, packaging materials and packed products and increased its shelf-life. No significant differences in moisture, protein, fat, pH value, total acidity, lipid peroxide and volatile basic nitrogen were observed as a result of irradiation. Sensory evaluation showed that all the combinations of treated luncheon meats were acceptable. However, the taste, odour, appearance and texture scores of irradiated packaged products were significantly lower than those of non-irradiated samples.