Shelf-Life Extension of Minced Beef Through Combined Treatments Involving Radurization

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Abstract
The effect of addition of glucose, lactic acid (LA) as well as radurization on several bacterial groups in refrigerated beef was investigated. Glucose added to meat in concentrations of 2 to 10% (w/w) had little influence on the bacteria monitored. Addition of LA to a pH of 5 had a marked effect on several bacteria groups in meat; the effect became more pronounced during storage. An increased shelf life was obtained but the appearance of LA-treated samples was undesirable. Radurization (2.5 kGy) had a far greater effect on shelf life than any of the other treatments, although an overwhelming population of lactic acid bacteria developed toward the end of the storage period. Radurization also caused a significant increase in the shelf life in comparison to control, glucose-treated and LA-treated meat samples. A combiend treatment of radurization and LA had an even greater effect on the bacterial population and the shelf life of meat than that of the two separate treatments.

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