Irradiated luncheon meat: microbiological, chemical and sensory characteristics during storage

To investigate the effect of gamma irradiation on the shelf-life of luncheon meat, packs were exposed to doses of 0, 1, 2, 3 and 4 kGy in a 60Co package irradiator. Irradiated and non-irradiated samples were stored at refrigeration temperatures (1–4°C). Microbial population, chemical changes and sensory properties were evaluated every 2 weeks during 14 weeks of storage. The results indicated that gamma irradiation reduced the counts of microorganisms and increased the shelf-life of luncheon meat from 10 weeks for the control to 14 weeks for irradiated samples. Total acidity, lipid oxidation and the volatile basic nitrogen (VBN) increased after 2 weeks of irradiation. However, after 10 weeks of storage, the total acidity and volatile basic nitrogen were less than the control. Sensory evaluation indicated that no significant differences (P>0.05) were found between irradiated and non-irradiated samples in taste, and flavour.