Use of irradiation to improve the safety and quality of Chinese dumpling and Wuxi chop

In the last century, the production of two traditional prepared meals - Chinese dumpling and Wuxi chop have become industrialized through the use of fast-freezing and high temperature sterilization in vacuum packaging. The development of industrialization of Chinese dumpling and Wuxi chop need to meet the consumer's requirement for the cooked Chinese dumpling in chilled state and Wuxi chops processed without high temperature sterilization. Such techniques are yet to be developed in China. The following problems need to be studied: 1. Whether the use of irradiation could extend shelf-life of Chinese dumpling (cooked, chilled and ready-to-eat product); 2. Whether the high temperature sterilization procedure could be replaced by the use of irradiation for Wuxi chop product