1986•Journal of Food ScienceRequires access

Effect of Low Dose Irradiation of Pork Loins on the Microflora, Sensory Characteristics and Fat Stability

M. L. MATTISON, A. A. KRAFT, Dennis Gene Olson, HOMER W. WALKER, R. E. Rust, D. B. JAMES

Abstract

ABSTRACT The effects of low dose (100 krad) irradiation on microflora, sensory characteristics, and development of oxidative rancidity of vacuum packaged pork loins was investigated after irradiation and during low temperature (4°C) storage up to 21 days. Irradiation reduced numbers of mesophiles, psychrotrophs, anaerobic bacteria (P<0.01), and staphylococci (P<0.05), with the effect on mesophiles and psychrotrophic spoilage organisms the greatest. Effect of irradiation on sensory characteristics of pork loin was minimal with no detectable differences between irradiated and nonirradiated pork after 14 days of storage. Irradiation of pork did not affect cooking loss or thiobarbituric acid values.

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Key concepts: Mesophile, Food science, Loin, Irradiation, Chemistry, Food spoilage, Psychrotrophic bacteria, Lipid oxidation