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Related Experiment Videos

Shelf-stable and safe intermediate-moisture meat products using hurdle technology.

Sweetie R Kanatt1, S P Chawla, Ramesh Chander

  • 1Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, India.

Journal of Food Protection
|October 17, 2002
PubMed
Summary

Shelf-stable intermediate-moisture (IM) spiced meats were developed using reduced moisture, vacuum packing, and irradiation. Irradiation at 10 kGy eliminated microbes and maintained quality for 9 months at ambient temperatures.

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Area of Science:

  • Food Science and Technology
  • Microbiology
  • Radiation Processing

Background:

  • Developing shelf-stable meat products is crucial for food security and convenience.
  • Intermediate-moisture (IM) foods offer a balance between microbial stability and desirable texture.
  • Combining preservation hurdles is essential for effective microbial control in low-moisture foods.

Purpose of the Study:

  • To develop ready-to-use, shelf-stable intermediate-moisture (IM) spiced mutton and chicken products.
  • To evaluate the efficacy of combined hurdles (reduced moisture, vacuum packing, irradiation) in extending shelf life.
  • To assess the microbiological and sensory quality of IM meat products under ambient storage.

Main Methods:

  • Intermediate-moisture (IM) products were prepared by reducing water activity (aW) to approximately 0.80 using grilling or hot-air drying.

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  • Products were vacuum packed and subjected to gamma irradiation at doses ranging from 0 to 10 kGy.
  • Microbiological analysis (total viable counts, Staphylococcus spp.) and sensory evaluation were conducted.

    • Main Results:

    • Irradiation demonstrated a dose-dependent reduction in microbial load.
    • Unirradiated IM products exhibited mold growth within 2 months.
    • IM meat products irradiated at 10 kGy showed no viable microorganisms and maintained sensory acceptability for up to 9 months at ambient temperatures.

    Conclusions:

    • A combination of reduced moisture, vacuum packing, and gamma irradiation (10 kGy) effectively produces shelf-stable IM meat products.
    • This preservation strategy significantly extends the shelf life of spiced mutton and chicken under ambient conditions.
    • Irradiation is a viable method for ensuring microbiological safety and sensory quality in intermediate-moisture meat products.