The Importance Of Meat And Meat Irradiation

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ABSTRACT
Meat and meat products are excellent sources of protein, containing good balance of essential amino acids, vitamins, minerals and having a good biological value providing an excellent environment for growth and multiplication of spoilage microorganism and food borne pathogens. Nowadays, consumers demands minimally processed food with retaining natural attributes and giving “freshness” like appearance. Irradiation is a non thermal technique that eliminates spoilage microorganisms and food borne pathogens while maintaining the naturality of food. Irradiation of meat helps in increasing the shelf life of meat. However there is change in the quality attributes of meat during irradiation.
Keywords: Meat Irradiation, Non thermal, nutritional quality, safety INTRODUCTION
Meat and meat products are excellent sources of protein, containing good balance of essential amino acids, vitamins, minerals and having a good biological value. Meat is a very perishable commodity due to rich nutrient matrix, high moisture contents and almost neutral PH. These …show more content…

The microorganism responsible for meat spoilage and food borne like- pathogens Pseudomonas, Lactobacillus, Salmonella, Yesinia, Campylobacter, Staphylococcus, E.coli, Clostridium, are easily destroyed by irradiation. Dose of 1.0 to 10.0 KGy is enough to decontamination of all type food including meat. Irradiated meat should be packed in air containing packaging materials than MAPS or vacuuming packaging for better efficacy (Thayer and Body 1999). Parasites are easily destroyed at very lower dose 0.15-0.6 KGy (Farkas, 1987). Trichinell spiralis can be inactivate at the dose rate of 0.4 KGy in the pork (Kasprzak et al., 1993). Various pathogenic and spoilage bacteria are commonly present in the meat can be easily eliminated and extend the shelf life of products at the dose rate of 2.5-5.0 kGy (Molins,

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