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Changes in Physicochemical and Sensory Characteristics of Chilled Pork Irradiated at Low-dose Gamma Ray

WU Mou-cheng

Abstract

The effect of chilled pork treated with or without preservation solution, irradiation dose(1,2 and 3kGy)on the physicochemical and sensory characteristics of vacuum-packaged chilled pork stored at (4±1℃)for 21days were studied, in order to determine the best method of irradiation to extend shelf life of chilled pork. The result show: The chilled pork color is stable in the storage-life when the X-ray was 2kGy. The best method that can extremely extend shelf life of chilled pork is that the sample are treated with preservation solution, vacuum-package, 2.0kGy irradiation and refrigeration.

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Key concepts: Shelf life, Irradiation, Food science, Vacuum packing, Chemistry, Gamma irradiation, Refrigeration, Chilled water