Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Pakistan Journal of Nutrition
  Year: 2015 | Volume: 14 | Issue: 10 | Page No.: 693-697
DOI: 10.3923/pjn.2015.693.697
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
Effect of Gamma Irradiation Technology on the Microbial Quality and Sensory Attributes of Fresh Meat in Pondok Labu Traditional Market, South Jakarta
Ferawati , Endang Purwati, Arief and Khalil

Abstract:
Gamma irradiation can be used as one of the most efficient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insect control and inhibitions of sprouting and delay of senescence of living food. The aim of the present study was to analyze the effect of gamma irradiation technology on their microbial quality (total plate count, coliform and fungal count) and sensory attributes of fresh meat. Twenty fresh meat samples were collected from Pondok labu traditional market in South Jakarta. The fresh meat samples were treated with 0, 1, 2, 3 kGy gamma irradiation dose. Exposure to gamma irradiation in Co60 driven irradiating facility was performed at the Center for the Application of Isotopes and Radiation Technology, National Nuclear Energy Agency of Indonesia (BATAN) in Jakarta. Irradiation had highly significant effects (p<0.01) on reduction of microbial population. Microbial analysis indicated that gamma irradiation was effective in reducing those microorganisms and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of fresh meat but also the irradiation effectiveness to eliminate total bacteria, coliform and fungi count. This study showed that irradiation had no significant effects (p>0.05) on the sensory attributes of fresh meat.
PDF References Citation Report Citation
How to cite this article:

Ferawati , Endang Purwati, Arief and Khalil , 2015. Effect of Gamma Irradiation Technology on the Microbial Quality and Sensory Attributes of Fresh Meat in Pondok Labu Traditional Market, South Jakarta. Pakistan Journal of Nutrition, 14: 693-697.

DOI: 10.3923/pjn.2015.693.697

URL: https://scialert.net/abstract/?doi=pjn.2015.693.697

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom