Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Gamma-Irradiation Sensitivity of Aspergillus flavus Contaminated in Semi-Dried Beef Jerky

  • Lee, Ju-Woon (Radiation Food Science Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Lee, You-Seok (Radiation Food Science Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Kim, Jang-Ho (Radiation Food Science Biotechnology Team, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Radiation Food Science Biotechnology Team, Korea Atomic Energy Research Institute)
  • Published : 2004.05.28
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Abstract

This study was conducted to investigate the adequate irradiation dose to eliminate harmful fungi inoculated if beef jerky with a 10% higher moisture content and improved textural property. Aspergillus flavus (approximately $10^6\;CFU/cm^2$) was tested in broth, spore suspension, and inoculated jerky. $D_{10}$ values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. The results indicate that gamma irradiation can be effectively used to control the fungus growth in beef jerky with an improved quality and higher moisture content.

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