Improvement of shelf stability and processing properties of meat products by gamma irradiation

Byun, Myung‐Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun

doi:10.1016/s0969-806x(01)00526-6

Cited by 10 publications

(8 citation statements)

References 4 publications

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“…Ionizing radiation can induce changes in meat color by promoting oxidation of myoglobin and denaturation of globins ( Clarke and Richards, 1971 ). In a previous study ( Byun et al , 2002 ), the redness of gammairradiated pork loin was increased by myoglobin oxidation induced by ionizing energy, and the increased redness was reduced during storage. The effects of radiation on the color of ground meat have not been well defined, and comparisons among radiation types have not been reported.…”

Section: Resultsmentioning

confidence: 82%

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

Mee-Hye

Lee

Yoon

et al. 2014

Korean Journal for Food Science of Animal Resources

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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.

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Section: Resultsmentioning

confidence: 82%

“…All texture analyses were conducted at ambient temperature (20℃) according to the method of Byun et al (2002) , using a texture analyzer system (TA.XT2i, Stable Micro Systems, England) equipped with a probe (1.0 cm thick).…”

Section: Methodsmentioning

confidence: 99%

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

Mee-Hye

Lee

Yoon

et al. 2014

Korean Journal for Food Science of Animal Resources

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“…Uma vez que a oxidação lipídica é geralmente dependente da dose de radiação (BYUN et al, 2002), é provável que a quantidade de nitrito adicionada (150 ppm) não tenha sido suficiente para retardar a oxidação ocasionada pela aplicação de maiores doses de radiação (7,5 e 15kGy).…”

Section: Resultsunclassified

“…AHN et al (2004) as amostras adicionadas de 75 e 150ppm deste aditivo (L*=58,46). BYUN et al(2002) reportaram que a cor desejada de presuntos cozidos poderia ser obtida pela irradiação gama sem a adição de nitrito na formulação. No presente experimento, a cor desejável de mortadelas não foi possível de ser obtida sem a adição de nitrito, embora menores níveis (75ppm) tenham sido suficientes para manter a cor curada mesmo com a aplicação de altas doses de irradiação.…”

Section: Resultsunclassified

Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito

Dutra

Ramos

et al. 2011

Cienc. Rural

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“…Likewise, the production of more intense sour and cardboardy flavors and sour and salty taste in gamma-irradiated (2 kGy) beef patties than the electron-beam (2 kGy) irradiated patties have been observed by López-González et al (2000). Byun et al (2002) documented that the irradiation below 5 kGy did not affect the sensory properties of the ham. The preferable color was observed in the radiationtreated hams prepared with 50 ppm nitrite and without nitrite.…”

Section: Effects Of the Innovative Technologies On Sensory Characteri...mentioning

confidence: 94%

Multitarget preservation technologies for chemical‐free sustainable meat processing

Kaur

Gupta

et al. 2022

Journal of Food Science

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Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

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Improvement of shelf stability and processing properties of meat products by gamma irradiation

Cited by 10 publications

References 4 publications

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

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

Radiação gama e tempo de armazenamento sobre a oxidação lipídica, cor objetiva, pigmentos heme e nitrito residual de mortadelas elaboradas com diferentes níveis de nitrito

Multitarget preservation technologies for chemical‐free sustainable meat processing

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