Rays for Surface Sterilization of Meat

Rays commonly used for surface sterilization of meats is:

Correct Answer: U.V. rays

Ultraviolet (U.V.) rays are commonly used for surface sterilization of meat because they have very limited penetrating ability and can only kill microorganisms on the exposed surface.

Comparison of Rays Used in Meat Preservation

• U.V. rays → Surface sterilization only (no penetration)
• Gamma rays → Bulk/deep sterilization of packaged meat (Co⁶⁰, Cs¹³⁷); cheapest & most common
• Alpha rays → Extremely low penetrating power; not used in food
• Beta rays → Moderate penetration; less commonly used than gamma

Practical Use of U.V. in Meat Industry

• U.V. lamps are installed in chilling rooms and cutting rooms to reduce surface microbial load.
• They control surface spoilage organisms and mould growth on carcasses during storage.