Effects of gama radiation on the bacterial contaminants of the refrigerated Santa Inês lamb meat
Vol. 71 No. 3 (2012), BRIEF COMMUNICATION
Vol. 71 No. 3 (2012)

Effects of gama radiation on the bacterial contaminants of the refrigerated Santa Inês lamb meat

BRIEF COMMUNICATION
https://doi.org/10.53393/rial.2012.v71.32468
Published 2012-03-01
Fernando Joaquim Xavier Alves
Universidade Federal Fluminense, Faculdade de Veterinária, Niterói, RJ
Teófilo José Pimentel da Silva
Universidade Federal Fluminense, Faculdade de Veterinária, Niterói, RJ
Robson Maia Franco
Universidade Federal Fluminense, Faculdade de Veterinária, Niterói, RJ
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Keywords

lamb
irradiation
microbiological analysis
meat quality

How to Cite

1.
Alves FJX, Silva TJP da, Franco RM. Effects of gama radiation on the bacterial contaminants of the refrigerated Santa Inês lamb meat. Rev Inst Adolfo Lutz [Internet]. 2012 Mar. 1 [cited 2024 Nov. 26];71(3):588-92. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32468
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Abstract

Food irradiation is used as an alternative procedure for preserving food, and to increase the food safety. Thirty-six samples of frozen vacuum-packed cuts of leg with bone (at -18 °C), from six Santa Inês lambs slaughtered in a slaughterhouse under state inspection, were used in this experiment. These samples divided into there groups, being 12 control samples, 12 samples irradiated with 3 kGy and 12 with 5 kGy. The samples were maintained refrigerated at 0 to 2 °C. The pH measurement, psychrotrophic heterotrophic aerobic bacteria plate counting and enumeration of Enterococcus spp. were carried out at day one, 15 days and 30 days of storage. The treatment and the storage period were included for statistical evaluation. The psychrotrophic counts and the enumeration of Enterococcus spp. showed higher values in control samples, although still in appropriate conditions for consumption. The range of pH values was within the established consumption limits. Irradiation was efficient, and this procedure promoted meat safety and minimized the bacterial growth. The radiation effect was not dose-dependent, therefore, the exposure to gamma radiation at 3 kGy dose would be the most suitable for minimizing the sensorial alterations of the product.
https://doi.org/10.53393/rial.2012.v71.32468
PDF (Português (Brasil))

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