Vol. 7, Special Issue 1 (2018)
Irradiation in food processing: A Review
Author(s): Dileep Sean Y and Manasa K
Abstract: Most of the irradiation studies relating to quality issues have been carried out to date with raw meat, because irradiation is not permitted for use with meats containing additives, further processed or precooked RTE meat products. Therefore, future irradiation studies should be focused on further processed and precooked ready-to-eat meat products, especially in relation to investigating methods to prevent negative flavor, odor and taste modifications, as well as investigating approaches to improving microbial safety in these products. Additionally, limited research has been conducted to date on dried and semi-dried meat products. Dried and semi-dried meat products contain much lower levels of water than normal meat products, and thus the irradiation efficiency and the response of meat to irradiation could be different from those of normal products. Therefore, microbial and quality research on dried and semi-dried processed meat products is required
How to cite this article:
Dileep Sean Y and Manasa K. Irradiation in food processing: A Review. 2018; 7(1S): 905-912.