Studies on the Preservation of Animal Foods (4):Preservative Effects of γ-Ray Irradiation at Levels of 0.5 Mrad

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Ground chickens (M. pectoralis) irradiated by 60Co γ-ray at levels of 0.5 Mrads were stored at about 25°C and about 4°C. As the criteria for preservative effects of irradiation and chemical or bacteriological changes after irradiation, Sensory test, pH, Resazulin Reduction Test, Volatile Basic Nitrogen, Free-Tyrosine, Bacterial Numbers and detection of diazo reaction positive substances were carried out.The results were showen in Tables 1-4 and Fig. 2-4. As the summary, it was found that the storage life of irradiated chickens were extended for more about 2 days compared with control, and the application combined with irradiation and refrigeration was effective certainly without any extensive chemical changes for 20 days.Determination of Free-Tyr. was seemed to be effective for the method of detecting spoilage of chickens.
公益社団法人日本食品衛生学会の論文