Published September 1996 | Version v1
Journal article Metadata-only

Effect of gamma-irradiation for shelf life extension of chicken meat

Creators

  • 1. Office of Atomic Energy for Peace, Bangkok (Thailand)

Description

On the study of microbiological quality of 12 samples of chicken meat produced in several different area in Japan, total aerobic bacteria were determined as 8x104 to 5x107 per g. Coliforms were 8x101 to 3x104 per g with Escherichia, Proteus and Klebsiella. Dominant putrefactive bacteria were determined as lactic acid bacteria, Pseudomonas and Flavobacterium. The shelf life of irradiated chicken meat at 1 kGy extended more than 6 days at 10degC storage. Irradiation of chicken meat at 3 kGy extended 12 days. Coliforms were disappeared at 1 kGy irradiation. (author)

Additional details

Publishing Information

Journal Title
Shokuhin Shosha
Journal Volume
31
Journal Issue
1-2
Journal Page Range
p. 1-3.
ISSN
0387-1975
CODEN
SKNSBG

INIS

Country of Publication
Japan
Country of Input or Organization
Japan
INIS RN
28025265
Subject category
S60: APPLIED LIFE SCIENCES;
Descriptors DEI
BIOLOGICAL RADIATION EFFECTS; CHICKENS; COLIFORMS; DOSE-RESPONSE RELATIONSHIPS; GAMMA RADIATION; JAPAN; LACTOBACILLUS; PSEUDOMONAS; RADICIDATION; STORAGE LIFE; TEMPERATURE RANGE 0273-0400 K
Descriptors DEC
ANIMALS; ASIA; BACTERIA; BIOLOGICAL EFFECTS; BIRDS; DEVELOPED COUNTRIES; ELECTROMAGNETIC RADIATION; FOOD PROCESSING; FOWL; IONIZING RADIATIONS; IRRADIATION; MICROORGANISMS; PASTEURIZATION; RADIATION EFFECTS; RADIATIONS; TEMPERATURE RANGE; VERTEBRATES