Radiation preservation of low nitrite bacon

Singh, Harwant

doi:10.1016/1359-0197(88)90122-1

Cited by 1 publication

(1 citation statement)

References 62 publications

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“…However, the nitrite concentration in cured meat can be reduced from the conventional 120 mg/kg to 40 mg/kg when a radiation dose of 7 • 5 kGy is used. Excellent microbial control and a shelf-life of over 90 days at 4°C are achieved in this way (Singh 1988). Irradiation also reduces preformed nitrosamines and results in lower nitrosamine formation during cooking; bacon produced in this way received good organoleptic scores in terms of colour, flavour, odour and texture.…”

Section: F Diehlmentioning

confidence: 95%

Food irradiation: Is it an alternative to chemical preservatives?

Jf¹

1992

Food Additives and Contaminants

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Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Irradiation could be used for inhibition of sprouting, disinfestation, destruction of parasites in meat, to delay maturation of fruit and for pasteurization and sterilization. In some applications it could replace chemical sprout inhibitors, fumigants and chemical preservatives; in other cases it may have unique advantages e.g. in eradication of non-spore-forming pathogens in dry or frozen foods. Toxicological and nutritional evaluation has repeatedly confirmed the safety of irradiated foods. Effects on nutritional quality are frequently comparable with heat treatment and sometimes more conservative, particularly if oxygen is excluded. While food irradiation could be an alternative to chemical preservatives, misinformation has led to uncertainties as to its future.

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Section: F Diehlmentioning

confidence: 95%

Food irradiation: Is it an alternative to chemical preservatives?

Jf¹

1992

Food Additives and Contaminants

View full text Add to dashboard Cite

show abstract

Radiation preservation of low nitrite bacon

Cited by 1 publication

References 62 publications

Food irradiation: Is it an alternative to chemical preservatives?

Food irradiation: Is it an alternative to chemical preservatives?

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