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Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation

Fu, A.H., Sebranek, J.G., Murano, E.A.
Journal of food science 1995 v.60 no.5 pp. 1001-1008
pork, ham, food irradiation, Listeria monocytogenes, Salmonella typhimurium, mortality, meat quality, food processing quality, dose response, microwave cooking, vacuum packaging, food storage, temperature, duration, pH, lipid peroxidation, sensory evaluation, food spoilage, microbial contamination, storage quality, color, odors
Cooked pork chops (pumped with salt/polyphosphate brine or untreated) and cured hams were inoculated with Listeria monocytogenes and Salmonella typhimurium. The samples were irradiated at low (0.75 to 0.90 kGy) or medium doses (1.8 to 2.0 kGy), and each dose was delivered at either a low (2.5 M/min conveyor speed) or high (5.4 M/min) dose rate. Low-dose irradiation reduced L. monocytogenes by more than 2 log and S. typhimurium by 1 to 3 log. Pathogen populations and total plate counts (TPC) were reduced to undetectable levels by medium doses. No meat quality attributes were affected, and no dose rate effect was observed. Nitrite reduced (P < 0.05) both pathogens and TPC during 7 degrees C storage in ham, especially when combined with low-dose irradiation.