Radiation Sensitivity of Aspergillus flavus in Semi-dried Beef Jerky
2004
Lee, J.W. (Korea Atomic Energy Research Institute, Daejeon, Republic of Korea) | Kim, D.J. (Daegu University, Gyeongsan, Republic of Korea) | Oh, S.Y. (Chonbuk National University, Chunju, Republic of Korea) | Kim, J.H. (Korea Atomic Energy Research Institute, Daejeon, Republic of Korea) | Oh, S.H. (Korea Atomic Energy Research Institute, Daejeon, Republic of Korea) | Lee, Y.S. (Korea Atomic Energy Research Institute, Daejeon, Republic of Korea) | Byun, M.W. (Korea Atomic Energy Research Institute, Daejeon, Republic of Korea), E-mail: [email protected]
Adequate irradiation dose required to eliminate harmful fungi inoculated in beef jerky, Aspergillus flavus (approximately 10∨6 CFU/cm²), was determined in broth, spore suspension, and inoculated jerky sample. D∧10 values of A. flavus were 0.36 kGy in the broth and suspension, and 0.47 kGy in the jerky. These result indicate that gamma irradiation can be effectively used to control fungal growth in beef jerky with improved quality and higher moisture content.
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