عنوان مقاله [English]
نویسندگان [English]چکیده [English]
Red meat has a lot of microbial flora from different sources. Prevention of outbreak of food born diseases that are caused by pathogenic agents and prevention of microbial spoilage of meat that makes many losses to the human health and economic of society are very important. Also, different methods for decreasing the microbial flora under a standard allowance for increasing the shelf life and decontamination of microbial pathogens have been proposed. In this research, irradiation technique was used for these purposes. After drawing dose/survival curves for all kinds of meats microbial contamination, an optimum dose of 3 kGy for decreasing the contamination and specially for decontamination of salmonella was obtained. When meat is irradiated by 3 kGy gamma rays, it can be kept in a 4-7˚C refrigerator for 2 week without appearing any spoilage nor color changes or odor. Also, some of biochemical factors were analyzed and amounts of 16 amino acids were measured in the irradiated and controlled samples and no difference was observed between the samples.