EFFECTS OF BRIEF EXPOSURE OF HIGH INTENSITY ULTRAVIOLET LIGHT ON MICROBIAL SURVIVAL AND GROWTH RATES AND FORMATION OF OXIDATIVE RANCIDITY IN BEEF AT THE RETAIL LEVEL

Publisher Website
Google Scholar
Abstract
Tissue samples of kidney adipose tissue and semitendinosis muscle were exposed to various does of UV light. Exposure times were varied from 30 to 120 s while the light intensities were varied from 200 to 4000 microwatts per cm2. Naturally occurring bacterial flora and inoculum were both utilized. For all exposure times and intensities observed, no significant extension in shelf‐life was noted. It appears that the exposure times and intensities used did not accelerate the formation of oxidative rancidity.