Effects of ionizing radiation on pork, beef, and turkey quality

Abstract

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

“… Nam and Ahn (2003) reported that a* values of short term-aged beef were not changed much during storage and the redness was higher in nonirradiated than irradiated beef. This result agrees with many authors who reported that vacuum-packaged irradiated beef reduced a* and b* values during storage ( Ahn and Nam, 2004 ; Nam and Ahn, 2003 ; Nanke, 1998 ). Reflectance data indicated that both O 2 -Mb and Fe 3+ -Mb developed but a significant decrease in red and increase in brown pigments could develop at dose levels as low as 1.5 kGy in vacuum-packaged beef ( Brewer, 2004 ).…”

“…(1997) reported that irradiation at 2.0 and 3.5 kGy initially darkened and reduced the redness of raw beef patties in aerobic or vacuum packaging, but the color difference disappeared with display time. Nanke (1998) suggested that color changes of irradiated raw meat were species, irradiation dose, and packaging type dependent.…”

Combined Effect of Irradiation and Ageing Condition on Physicochemical and Microbial Quality of Hanwoo Eye of Round

“…(1997) reported that irradiation at 2.0 and 3.5 kGy initially reduced the redness of raw beef patties in aerobic or vacuum packaging, but the color difference disappeared with display time. Nanke (1998) suggested that color changes of irradiated raw meat were dependent on species, irradiation dose, and packaging type.…”

A meta-analysis of the effect of gamma irradiation on chicken meat quality: Microbiology and colour

“…They found significant decrease in L* in fresh irradiated beef and after storage of 14 days, as well as decrease in Food Science and Applied Biotechnology, 2022, 5(2), 160-172 a* and b* values throughout the whole storage period after irradiation. Nanke (1998), demonstrated that irradiation induced OxyMb pigment in vacuum packaged pork, whereas in beef it led to formation of both Oxy-and MetMb like pigments. Furthermore, it was shown that colour changes appeared to be independent of myoglobin concentration.…”