Application of Electron-Beam Irradiation Combined with Aging for Improvement of Microbiological and Physicochemical Quality of Beef Loin

Abstract

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.

Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder

“…Shear force (kg·f) was measured by the method (Yim et al, 2016). After cooking samples sliced with 2 cm-thickness in an electric grill (EMG-533, AIJIA, Hong Kong, China) up to 70°C, cooking loss was determined as follows: cooking loss (%)=100×(raw meat weight – final cooked meat weight)/raw meat weight.…”

“…Color parameters of sample surfaces were evaluated using a portable colorimeter (CR-200, Konica Minolta, Japan) from three randomly different locations. Flavor-related nucleotides in meats were measured according to the modified method described by (Yim et al, 2016). The peaks for individual nucleotides of the samples were branded with the retention time for the subsequent standards: inosine-5-phosphate (inosine monophosphate, IMP), inosine, hypoxanthine (Sigma, Agilent, USA); using the area of each peak, the concentration of nucleotides were calculated.…”

“…A number of research has been conducted entitled of beef aging and well concerned about the quality and sensory traits of aged meat (DeGeer et al, 2009). To shorten aging time, higher temperature aging technique was applied to beef (Yim et al, 2016). Based on the results of microbiological safety, high temperature aging method was problematic in safety issues (Yim et al, 2016).…”

“…To shorten aging time, higher temperature aging technique was applied to beef (Yim et al, 2016). Based on the results of microbiological safety, high temperature aging method was problematic in safety issues (Yim et al, 2016).…”

Control of Listeria monocytogenes in boned dry‐cured ham by E‐beam treatment

“…Electron beam (E‐beam) treatment is considered a process that can ensure that food safety standards are met without significant losses in food quality (Li & Farid, ; Pillai & Shayanfar, ; Roberts, ). Moreover, several authors have described its efficacy in reducing L. monocytogenes in various meat products, such as bologna, frankfurters, cooked pork and turkey ham (Foong, Gonzalez, & Dickson, ; Kudra et al, ), pork and beef loin (García‐Márquez, Cambero, Ordonez, & Cabeza, ; Yim, Jo, Kim, Seo, & Nam, ), duck meat (An et al, ; An, Jo, Akram, Suh, & Kwon, ), fermented sausages (Cabeza et al, ), and dry‐cured and cooked ham slices (Benedito et al, ; Cabeza et al, ; Cabeza et al, ; Cambero et al, ; Hoz, Cambero, Cabeza, Herrero, & Ordonez, ).…”