Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033; Smoragiewicz, Wanda; Jobin, Michele; Latreille, Benoît et Krzystyniak, Krzysztof
(2002).
The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically - Or vacuum-packaged
Radiation Physics and Chemistry
, vol. 63
, nº 3-6.
pp. 317-322.
DOI: 10.1016/S0969-806X(01)00519-9.
Résumé
The effect of γ-irradiation on the physico-chemical, organoleptic and microbiological properties of pork was studied, during 43 d of storage at 4°C. Irradiation treatments were carried out under air or vacuum packaging on fresh pork loins at a dose of 6 kGy, at two dose-rates: 2 and 20 kGy/h. Regardless of the type of packaging and dose-rate of irradiation, all irradiated pork samples were prevented from bacterial spoilage during 43 d. Meat redness and texture of irradiated loins were well preserved during storage especially when samples were stored under vacuum. The physico-chemical and organoleptic changes in pork loins appeared to be relatively little affected by the 6 kGy dose.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | γ-irradiation; Packaging; Bacterial spoilage; Physico-chemical properties |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 03 mars 2025 21:13 |
| Dernière modification: | 03 mars 2025 21:13 |
| URI: | https://espace.inrs.ca/id/eprint/14838 |
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