Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

“…Moreover, subsequent refrigerated storage of the different formulated beefburger samples significantly (P < 0.05) increased their TBARS values for both irradiated and non-irradiated samples showing a higher values in the irradiated samples ( Table 5). The oxidation of lipids due to irradiation and aerobic storage of meat products was previously reported by several authors [27,56]. As can be seen, the extent of oxidation significantly decreased with increaseing the added wheat bran in both non-irradiated and irradiated burger samples and also post irradiation and during storage, indicating the presence of enhanced antioxidant activity with increasing of the added bran fibers.…”

Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage

“…However, there is increasing awareness of the risks involving microbiological contamination of meat and meat products which constitute a major source for pathogens that cause food-borne illness to human. Considering a series of recent outbreaks of pathogenic bacteria in meat, the expanded application of irradiation in meat and meat products becomes especially important to improve safety and public confidence (Lim, Seol, Jeon, Jo, & Lee, 2008).…”

“…Also, the products can be treated after packaging, which prevents further cross-contamination during postprocessing handling. However, the acceleration of oxidation and off-odour production caused by irradiation in meat products has been reported (Lim, Seol, Jeon, Jo, & Lee, 2008). The development of oxidative off-flavour has long been recognised as a serious problem during the holding or storage of meat products.…”

Enhancement of microbial quality and inactivation of pathogenic bacteria by gamma irradiation of ready-to-cook Iranian barbecued chicken

“…Currently, food irradiation (at doses up to 10 kGy) is accepted in several countries for commercial food processing (Giroux and Lacroix, 1998;Ahn et al, 2004;Lim et al, 2008;Kume et al, 2009;Moini et al, 2009). In May 1990, the US Food and Drug Administration approved irradiation of poultry products to control food-borne pathogenic microorganisms (FDA, 1990).…”