Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork

Abstract

Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.

Effects of Electron Beam Irradiation on Microbial Quality of Pork Sausage Stored at Refrigeration Temperature

“…The results of the present study were in accordance with the findings of Niemand et al, (1981), Kim et al, (2012) and Shin et al, (2014) who reported that electron beam irradiation significantly reduced TVC in pork salamis and raw meat dose dependently. The shelf-life of pork salami observed under study after irradiation with 4.5kGy dose had shown the shelf-life of 27 days.…”

Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

“…To determine lipid oxidation of Jokbal samples, TBARS value was measured using the method of Shin et al . (2014) with slight modification.…”

“…All instrumental texture analyses were measured at ambient temperature (20℃) using method of Shin et al . (2014) and a texture analyzer system (TA-XT2i, Stable Micro System, England) equipped with a probe (1.0 cm thickness).…”

“…Sensory evaluation of Jokbal was conducted using a 21 trained member panel as described by Shin et al . (2014) .…”

Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage

“…Food irradiation technology has been practically used as an effective preservative method to not only reduce initial microbial contamination, but also delay microorganism growth during storage in meat products ( Kim et al , 2012 ; Park et al , 2010 ; Roberts, 2014 ). According to Shin et al (2014) , irradiation dose over 4 kGy could be effective in controlling total aerobic bacteria in emulsion sausage. Thus, it would be reasonable to anticipate that irradiation technology contributes to ensure microbial safety of low-salt emulsion sausage.…”