Effects of electron beam irradiation on qualities of pork products stored at refrigeration temperature

The effect of Electron Beam (EB) irradiation on microbiological, physico-chemical, sensory qualities and shelf-life of pork sausages and salami samples stored at refrigeration temperature (40 °C) were studied. All the pork sausage and salami samples were divided into 4 groups, one was kept as control and remaining three groups were exposed to electron beam irradiation at the dose rate of 3.0, 3.5 and 4.5 kGy and stored at refrigeration temperature. The results indicated that the shelf-life of control pork sausage and salami were found to be 6 days whereas, irradiated pork sausage and salami samples showed 12,12 and 27 days, and 21, 23 and 27 days, respectively after Electron beam irradiation at the dose rate of 3.0, 3.5 and 4.5 kGy and stored at refrigeration temperature. Thus, the study concluded that amongst all the EB irradiation doses used under study, 4.5 kGy was found to be more effective in extension of shelf-life of pork product samples