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Irradiation of Chicken for the Improvement of Hygiene

  • 곽희진 (한국관광대학 외식산업과) ;
  • 이순옥 (한국관광대학 호텔조리과) ;
  • 정인창 (서라벌대학 호텔조리과)
  • 발행 : 2002.12.01

초록

Gamma irradiation(1~10 kGy) was applied to chicken for the evaluation of their microbiological safety. In 3kGy-irradiated sample, the initial level of microbial contamination in chicken was 1.8$\times$10$^4$CFU/g (Coliforms), 2.2$\times$10$^3$CFU/g(Salmonella) and 2.7$\times$10$^3$CFU/g(Listeria), All kinds of contaminated microorganism were sterilized by 7kGy-irradiation. Also, irradiation followed by freeze storage at the same time was very effective in inhibiting bacterial growth. The pH was slightly increased during storage period and titratable acidity decreased. However, no significant changes in pH and acidity were observed by gamma irradiation.

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