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Gamma irradiation effects on microbial decontamination of ostrich meat

Author(s): F Tabatabaei Yazdi | M Jouki

Journal: Scientific Journal of Microbiology
ISSN 2322-2948

Volume: 1;
Issue: 5;
Start page: 119;
Date: 2012;
Original page

Keywords: Gamma irradiation | Shelf life extension | Ostrich meat | Refrigeration

In this work effects of gamma irradiation and storage time on microbial decontamination of fresh camel meat stored at 4˚C were evaluated. Microbial analysis indicated that irradiation had a significant effect on the reduction of microbial loads. Among the analyzed bacteria, coliforms were most sensitive to gamma radiation. Considering the sensory analyses and Total bacterial counts analyses as a whole, air-packed samples irradiated at 1.0 kGy were acceptable under refrigerated storage for 9 days, compared to 5 and 7 days for irradiated at 3.0 kGy and non irradiated air-packaged samples, respectively. 
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