EFFECT OF GAMMA IRRADIATION ON THE MICROBIAL LOAD, CHEMICAL AND SENSORY PROPERTIES OF GOAT MEAT

The present study was undertaken to assess the effects of gamma irradiation ( 0, 2, 4, and 6 kGy) on microbial, chemical, and sensory values of Jabaly Syrian goat meat during storage at 4 degrees C for 1, 3, 4, and 5 weeks. Irradiation was effective in reducing the microbial load and increasing the shelf-life of goat meat. The radiation doses required to reduce the microorganisms by 90 percent (D-10) in goat meat were 294 and 400 Gy for Salmonella and E. coli, respectively. The main fatty acids identified from the goat meat were oleic, stearic, and palmitic acids. No significant differences were observed in moisture, crude protein, crude fat, ash, pH value, fatty acids, total acidity, volatile basic nitrogen, and sensory properties ( texture, flavour, colour, and taste) of irradiated and non-irradiated goat meat. Lipid peroxidation measured in terms of thiobarbituric acid-reactive substances (TBARS) increased on irradiation and chilled storage. Sensory evaluation showed no significant differences between irradiated and non-irradiated goat meat.