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    Meat Irradiation: Evidente, Ralph Carlo T. Loresca, Daniel Eldrei D

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    Ralph Evidente
    Gamma irradiation was found to reduce the microbial load and improve the quality characteristics of veal. Irradiation of veal at doses up to 3 kGy significantly reduced populations of microorganisms like Staphylococcus aureus and total aerobic bacteria. Irradiated veal also showed improved organoleptic characteristics and color retention compared to non-irradiated veal over storage time. The study concluded that irradiation is an effective method for decontaminating veal and reducing pathogens to increase safety while maintaining quality.

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    Meat Irradiation: Evidente, Ralph Carlo T. Loresca, Daniel Eldrei D

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    Ralph Evidente
    56 views6 pages
    Gamma irradiation was found to reduce the microbial load and improve the quality characteristics of veal. Irradiation of veal at doses up to 3 kGy significantly reduced populations of microorganisms like Staphylococcus aureus and total aerobic bacteria. Irradiated veal also showed improved organoleptic characteristics and color retention compared to non-irradiated veal over storage time. The study concluded that irradiation is an effective method for decontaminating veal and reducing pathogens to increase safety while maintaining quality.

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    RESULTS

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    Meat Irradiation

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    Gamma irradiation was found to reduce the microbial load and improve the quality characteristics of veal. Irradiation of veal at doses up to 3 kGy significantly reduced populations of microorganisms like Staphylococcus aureus and total aerobic bacteria. Irradiated veal also showed improved organoleptic characteristics and color retention compared to non-irradiated veal over storage time. The study concluded that irradiation is an effective method for decontaminating veal and reducing pathogens to increase safety while maintaining quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    56 views6 pages

    Meat Irradiation: Evidente, Ralph Carlo T. Loresca, Daniel Eldrei D

    Uploaded by

    Ralph Evidente
    Gamma irradiation was found to reduce the microbial load and improve the quality characteristics of veal. Irradiation of veal at doses up to 3 kGy significantly reduced populations of microorganisms like Staphylococcus aureus and total aerobic bacteria. Irradiated veal also showed improved organoleptic characteristics and color retention compared to non-irradiated veal over storage time. The study concluded that irradiation is an effective method for decontaminating veal and reducing pathogens to increase safety while maintaining quality.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 6

    MEAT IRRADIATION

    Evidente, Ralph Carlo T.


    Loresca, Daniel Eldrei D.
    Effects of gamma irradiation on
    microbial load and quality
    characteristics of veal
    Ebrahim Rahimi, Reza Faghihi, Milad Baradaran-Ghahfarokhi,
    Ali Alavaian-Ghavanini, Hamid Reza Baradaran-Ghahfarokhi,
    Zahra Siavashpour, Afrouz Farshadi, Farzad Rafie
    Results and Discussion
    Results and Discussion
    Results and Discussion
    Conclusion
    Correct hygiene activities can reduce the microbial load of veal and other veal
    products during production and processing.
    Lack of modern slaughterhouses in many regions of Iran increases meat microbial
    load.
    Decontaminating food items through irradiation is considered as a reliable, effective,
    and healthy method in deactivating microbial toxins as well as in eradicating
    pathogenic microorganisms.
    These results indicated that irradiation could be employed as an effective mean to
    inactivate common food-borne pathogens namely S. aureus and increases the half
    life of veal.

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