Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Table 2

Shelf-lives at 4 and 8°C of fresh and marinated pork loin subjected to E-beam treatment.

Dose (kGy)	Fresh*	Marinated	Fresh*	Marinated
	4°C	4°C	8°C	8°C
0	5	7	3	5
1	11	16	8	10
2	20	>20	16	16

*Data from [30]. Shelf-life was established when the total viable counts exceeded 5 × 10⁷ CFU/cm².