Effects of Different Doses of Irradiation on Quality of Frozen Livestock and Poultry
Objective:To study the effects of different doses of radiation on the quality of frozen livestock and poultry and to determine the radiation tolerance dose,so as to provide parameter support for the radiation disinfection of cold chain food.Method:7 kinds of meat,including frozen lamb lean meat,beef lean meat,pig lean meat,duck breast,chicken breast,pig fat and sheep fat,were treated with 2 kGy,4 kGy,6 kGy and 7 kGy γ-rays.Color,odor,protein decomposition and fat oxidation of different kinds of meat were detected and analyzed in strict accordance with national standards,and explore the effects of irradiation on meat quality of livestock and poultry.Result:2～7 kGy γ rays had no significant effect on color and odor of frozen poultry meat.The indexes related to fat oxidation,such as peroxide value and acid value,were lower than the lower limit value,and the content of volatile basic nitrogen was within the limit range of the national standard.Conclusion:2～7 kGy γ-ray irradiation does not significantly change the meat quality of livestock and poultry.
万方数据
维普
