• Title, Summary, Keyword: sensory propetry

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Radio-sensitivity of Contaminated Pathogens in Marinated Beef Rib (Galbi) Treated with ${\gamma}-Irradiation$ and Its Sensory Properties (시판 양념갈비에 오염된 병원성 미생물의 감마선 감수성 및 감마선 조사된 갈비의 관능적 품질특성)

  • Lee, Na-Young;Cho, Cheo-Hoon;Kang, Ho-Jin;Kim, Dong-Soo;Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.36 no.1
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    • pp.168-173
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    • 2004
  • Radio-sensitivity of pathogens in commercial marinated beef ribs, Galbi, and effect of irradiation on microbiological safety and sensory properties of marinated beef rib were investigated. Commercial raw marinated beef ribs were highly contaminated by pathogenic microorganisms including Bacillus cereus, Salmonella typhimurium, Escherichia coli, and Staphylococcus aureus, ranged from $10^{3}\;to\;10^{4}\;CFU/g$. Gamma irradiation reduced pathogen count during storage. No viable cells of pathogens were observed in sample irradiated at 7.5 kGy except for Bacillus cereus. Radio-sensitivity of inoculated pathogens in marinated beef ribs and commercial one showed $D_{10}$ value of 0.54-0.60 and 2.15-2.98, respectively, In sensory evaluation irradiated sample showed highest color and overall acceptance among treatments (p<0.05). Results indicate low dose (2.5-5.0 kGy) irradiation is effective for ensuring safety of marinated beef ribs without decreasing sensory quality.