Effect of irradiation and chilled storage on the microbiological and sensory quality of a ready meal

The sensory and microbiological quality of both non-irradiated and irradiated cook-chill ready meals consisting of roast beef and gravy, cauliflower and sauce together with roast and mashed potatoes were assessed at intervals during 15 d storage at 2-3 degrees C. Growth of Pseudomonas spp. caused ob...

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Veröffentlicht in:	International journal of food science & technology 1995-12, Vol.30 (6), p.757-771
Hauptverfasser:	McAteer, N.J, Grant, I.R, Patterson, M.F, Stevenson, M.H, Weatherup, S.T.C
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Catering and ready-to-eat meal industries cold storage cook-chill system duration food contamination Food industries food irradiation food safety food spoilage food storage Fundamental and applied biological sciences. Psychology Gamma irradiation meals principal component analysis roast beef sensory evaluation sensory properties sensory quality storage quality temperature
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Zusammenfassung:	The sensory and microbiological quality of both non-irradiated and irradiated cook-chill ready meals consisting of roast beef and gravy, cauliflower and sauce together with roast and mashed potatoes were assessed at intervals during 15 d storage at 2-3 degrees C. Growth of Pseudomonas spp. caused obvious spoilage of the non-irradiated meals after storage, whereas spoilage was not apparent in the irradiated meals. Irradiation (2 and 3 kGy) reduced the number of microorganisms in the meal to
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.1995.tb01423.x