• 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.