Effect of gamma irradiation on microbiological and physico-chemical quality of meatballs

Abstract

The aim of the study was to examine the effects of gamma irradiation on the microbiological and physio-chemical characteristics of meatballs. Meatball samples were produced experimentally and divided into six subgroups. The first group (control group) was not subjected to an irradiation process, and the remaining groups were subjected to irradiation at doses of 1, 2, 3, 5 and 7 kGy. All groups were analyzed on days 0 (the day of irradiation process), 5, 10, 15, 20 and 30.