Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak

Lee, Ju-Woon; Park, Kyung-Sook; Kim, Jong-Goon; Oh, Sanghee; Lee, You-Seok; Kim, Jang-Ho; Byun, Myung‐Woo

doi:10.1016/j.radphyschem.2004.01.003

Cited by 41 publications

(37 citation statements)

References 17 publications

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“…Whereas, there is a dose rate limitation for application of gamma irradiation to control of postharvest disease on fruits and vegetables, the combination of irradiation and biocontrol agent increase applied range of irradiation for postharvest control by decreasing of dose rate (Ahari et al, 2011). Lee et al (2005) demonstrated that the combined treatment of gamma irradiation and rosemary extract powder (genus Rosmarinus) improve the quality of a ready-to-eat hamburger steak by changing the storage condition from frozen (−20°C) to a chilled temperature (4°C). applied dose of 0.5 kGy in combination with mild heat treatment for Shelf-life extension of fresh-cut cantaloupe.…”

Section: Association With Other Preservation Methodsmentioning

confidence: 99%

The Potential of Food Irradiation: Benefits and Limitations

Mostafavi¹,

Mirmajlessi²,

Fathollahi³

2012

Trends in Vital Food and Control Engineering

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Section: Association With Other Preservation Methodsmentioning

confidence: 99%

The Potential of Food Irradiation: Benefits and Limitations

Mostafavi¹,

Mirmajlessi²,

Fathollahi³

2012

Trends in Vital Food and Control Engineering

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“…Gamma irradiation and sample preparations Red pepper powder, black pepper powder, ground pork and pork back fat were purchased from a domestic mar- Round shape of pork patties (100 g) were prepared with a patty maker according to the method of Lee et al (2005). Briefly, 7 kg of ground pork, 2 kg of ground pork back fat, 100 g of NaCl (1.0%; w/w), 10 g (0.1%; w/w) or 50 g (0.5%) of each spice sample, and ice water (890 g to 0.1% of spice samples or 850 g to 0.5% of spice samples) were mixed in a mixer (M15 mixer, Falsf Co., Spain).…”

Section: Methodsmentioning

confidence: 99%

Detection of Gamma-irradiated Red and Black Pepper Powders in a Model Meat Product by Photostimulated Luminescence

Mee-Hye¹,

Yoon²,

Sharma³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study examined the photostimulated luminescence (PSL) detection method suggested by the Korean Food and Drug Administration to assess whether the method can be used to identify irradiated spices in restructured pork patties, which served as a model system for processed meat products. Red and black pepper powders were irradiated at 0, 5.0, 7.5, and 10 kGy, and pork patties were formulated with the spice at irradiated pepper concentrations of 0.1% and 0.5%. PSL was then used to estimate amounts of light derived from the spice itself and pork patties. The results of PSL analysis showed that red and black pepper powders were determined as positive and presumptive positive, respectively, when irradiated at more than 7.5 kGy. However, when used in pork patties, all samples were negative for irradiation. Thus, PSL may not be useful in detecting irradiated ingredients used in processed meat products.

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“…The bulgogi treated with AC undergone the extreme conditions such as high temperature (121 o C) and pressure (about 1.5 bar). Lee et al (2005) was also indicated that the gamma irradiation up to 20 kGy affected hardness, cohesiveness, springiness, chewiness, and gumminess of pork patties. Connective tissues and myofibrillar proteins in muscle are also broken down and denatured by irradiation, and the hardness of the meat is decreased (Yook et al, 2001).…”

mentioning

confidence: 99%

Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

Park¹,

Song²,

Kim³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study compared the effects of autoclaving (AC; 121 o C for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at 35 o C for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

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Combined effects of gamma irradiation and rosemary extract on the shelf-life of a ready-to-eat hamburger steak

Cited by 41 publications

References 17 publications

The Potential of Food Irradiation: Benefits and Limitations

The Potential of Food Irradiation: Benefits and Limitations

Detection of Gamma-irradiated Red and Black Pepper Powders in a Model Meat Product by Photostimulated Luminescence

Effect of Autoclaving and Irradiation on Microbiological Safety and Quality of Ready-to-Eat Bulgogi

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