Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meat ball

Raw meat ball (Cig Köfte), the traditional Turkish meal, was subjected to gamma irradiation doses of 0, 2, 4 and 7 kGy using Gamma Cell (60Co) irradiation facility to provide safer product. The microbiological quality of irradiated and unirradiated (control) samples were immediately assessed by counting the number of total aerobic mesophilic bacteria, yeast and mold, Staphylococcus spp., coliform, Escherichia coli, and Salmonella spp. Proximate composition of the samples were also investigated. In the control samples, a considerable amount of microbiological loads were determined. The only Salmonella spp, however, could not be detected in both control and irradiated samples. The dose of 2 kGy was sufficient to eliminate the coliform and E. coli, and the dose of 4 kGy was also sufficient for mold-yeast and Staphylococcus spp. elimination. However, the irradiation dose of 7 kGy was found to be necessary to ensure the microbiological safety of the product without changing proximate composition.