Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin
Joint Authors
Cambero, M. I.
García-Márquez, I.
Cabeza, M. C.
Ordóñez, J. A.
Source
International Journal of Microbiology
Issue
Vol. 2012, Issue 2012 (31 Dec. 2012), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2012-11-21
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Natural & Life Sciences (Multidisciplinary)
Medicine
Abstract EN
The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied.
The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively.
In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously.
From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product.
Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics.
The odor was the most affected feature, but the off-odors diminished with increased storage.
In any case, testers judged the samples to be adequate for marketing.
American Psychological Association (APA)
García-Márquez, I.& Ordóñez, J. A.& Cambero, M. I.& Cabeza, M. C.. 2012. Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin. International Journal of Microbiology،Vol. 2012, no. 2012, pp.1-12.
https://search.emarefa.net/detail/BIM-511813
Modern Language Association (MLA)
García-Márquez, I.…[et al.]. Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin. International Journal of Microbiology No. 2012 (2012), pp.1-12.
https://search.emarefa.net/detail/BIM-511813
American Medical Association (AMA)
García-Márquez, I.& Ordóñez, J. A.& Cambero, M. I.& Cabeza, M. C.. Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin. International Journal of Microbiology. 2012. Vol. 2012, no. 2012, pp.1-12.
https://search.emarefa.net/detail/BIM-511813
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-511813