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KMID : 1024620030230010050
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Food Science of Animal Resources
2003 Volume.23 No. 1 p.50 ~ p.55
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Effect of Different Conveyer Speed of Electron Beam Irradiation on the Oxidative and Microbiological Stability of Ground Pork during Refrigeration
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Whang Key
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Abstract
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Fresh ground pork was irradiated with the electron beam(3.0 and 5.0 kGy) using 2 different conveyer speeds (10 and 20 ㎐), respectively, in order to determine the effect of conveyer speeds on the development of lipid oxidation and microbial stability. During refrigerated storage, the development of lipid oxidation decreased significantly (p<0.05) with the increase in the electron beam conveyer speed from 10 to 20 ㎐. The ground pork with electron beam inhibited the growth of total aerobic bacteria and mesophiles. The inhibitory effect increased when the electron beam dose increased from 0 to 5.0 kGy. The finding that higher speed(20 ㎐) of electron beam had some antioxidative effect is very promising, however, other means to control the lipid oxidation must also be employed to fully utilize the sterilization effect of electron beam in ground pork.
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KEYWORD
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electron beam, conveyer speed, lipid oxidation, total plate counts, mesophiles
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