Radiotreatment of dishes cooked : Royal cutlets of chickens

The cooked dishes often present themselves as the complex products of microbiological, biochemival view point and organoleptic.However, the demand of the local and international market stops showing a tendency toward use increased of these cooked dishes of which problems to get round are very delicate. The ionization can be an alternative of conservation since it is characterized bye one fashion of action fundamentally different of the classic techniques: it is about exposing during a determined length, of the wrapped food commodities or in a jumble to doses of ionising radiance carefully controlled in order to get the sought-after effect. The irradiation showed a big efficiency therefore on the plan microbiology.Indeed the dose 1 KGy destroyed all present microorganisms in dishes cooked pasteurized. whereas, for dishes cooked non pasteurized, a dose of 2 KGy destroyed completely the flora of contamination. Besides, the irradiation entails a light reduction of the biochemical composition, while keeping qualities intact organoleptic for all analyzed samples. As a conclusion, the irradiation increases the length of conservation, what confirms the reliability of such a process, in addition of his/her/its weak energizing cost. (author)