Study on Radiation Preservation of Low Temperature Meat Products

Abstract

Abstract: The effect of radiation sterilization of eleven varieties of low temperature meat products which belong to three categories sold in domestic market was studied.The indices of sensory organ,nutrition and microbe evalua tion of irradiated low temperature meat products were tested.It shows that microorrganism in low temperature meat products could be killed effectively by γ - rays of more than 6kGy and there was no significat difference coused in the sensory organ index and nutritional composition of low temperature meat products between irradiated ones and cold stored controls .The index of microbe of irradiated low temperature meat products was superior to cold stored ones.The commercial irradiation technology was studied.The quality of irradiated products was conformed to the National Food- Health Standards.

Key words: , Low temperature meat products irradiated sterilization Nutriological evaluation Commercial application；

YANG Zong-Qu, LIU Wei, CHEN Hai-Jun, ZHU Jun, DANG Cong-Jun, SHANG Bing-Lan, LIU Ke-Bo, LUO Ji-Quan. Study on Radiation Preservation of Low Temperature Meat Products[J]. FOOD SCIENCE, 2001, 22(9): 84-86.

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Study on Radiation Preservation of Low Temperature Meat Products

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