Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

Ouattara, B; Giroux, M; Yefsah, R.; Smoragiewicz, Wanda; Saucier, Linda; Borsa, J.; Lacroix, Monique

doi:10.1016/s0969-806x(01)00516-3

Cited by 52 publications

(24 citation statements)

References 16 publications

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“…Then, bacterial growth in these samples increased progressively up to 4.35 and 4.29 log(cfu g À1 ). A similar pattern of bacterial growth was observed during storage at 4 1C for 10 days of ground beef samples irradiated with 1 kGy of gamma-ray and coated with protein-based film, as reported by Ouattara et al (2002).…”

Section: Microbial Growthsupporting

confidence: 85%

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Suppakul

Sonneveld

Bigger

et al. 2008

LWT - Food Science and Technology

103

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Section: Microbial Growthsupporting

confidence: 85%

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Suppakul

Sonneveld

Bigger

et al. 2008

LWT - Food Science and Technology

103

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“…Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 MDA/kg) values were found in samples irradiated with 4.5 kGy on storage 40 d at 4 °C, while minimum values for POV (0.80 ± 0.04 meq peroxide/kg) and TBARS (0.71 ± 0.14 MDA/kg) were found in the control (0 kGy) on storage 0 d. The increased level of peroxides after irradiation occurs because the radiolysis of water present in meat produces free radicals like OH − and H + (Ouattara and others ). The free radicals initiate lipid oxidation by modifying the unsaturated fatty acids or triglycerides.…”

Section: Resultsmentioning

confidence: 92%

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Arshad

et al. 2017

Journal of Food Science

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This study was performed to evaluate the effect of different doses (0, 1.5, 3, and 4.5 kGy) of e-beam irradiation on the quality parameters (pH, Hunter's parameter, and heme pigment) and stability qualifiers (peroxide value [POV], thiobarbituric acid reactive substances [TBARSs], and total volatile basic nitrogen [TVBN]) of smoked duck meat during 40 d of storage under vacuum packaging at 4 °C. The initial populations of total bacteria (7.81 log CFU/g) and coliforms (5.68 log CFU/g) were reduced by approximately 2 to 5 log cycles with respect to irradiation doses. The results showed that pH, myoglobin, met-myoglobin, L , a , and b showed significant differences with respect to different doses and storage intervals; a and b did not vary significantly because of storage. Higher pH was found in samples treated with 4.5 kGy at 40 d, while the minimum was observed in nonirradiated samples at day 0 of storage. Higher POV (2.31 ± 0.03 meq peroxide/kg) and TBARS (5.24 ± 0.03 mg MDA/kg) values were found in 4.5 kGy-treated smoked meat at 40 d and the lowest was reported in 0 kGy-treated meat at initiation of storage (0 d). However, irradiation suppressed TVBN during storage and higher TVBN (7.09 ± 0.32 mg/100 mL) was found in duck meat treated with 0 kGy at 40 d. The electronic nose (e-nose) effectively distinguished flavor profiles during the different storage intervals. The results showed that different sensory attributes did not vary significantly with respect to the dose of irradiation. We conclude that low dose of e-beam irradiation and vacuum packaging is beneficial for safety and shelf life extension without affecting the sensory characteristics of smoked duck meat.

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“…There was no signifi cant change in any of the meat lipids. Quattara et al showed that gamma irradiation increased lipid oxidation in ground beef samples 15 . It is consistent with the report of Lambert, Smith and Doods who found a rapid fat oxidation in beef samples irradiated at 0.25-1 kGy under O 2 permeable condition 16 .…”

Section: Discussionmentioning

confidence: 99%

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

Motamedi-Sedeh¹,

Arbabi²,

Fatolahi³

et al. 2007

Indian J Microbiol

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Gamma irradiation can be used as one of the most effi cient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insects control and inhibition of sprouting and delay of senescence of living food. The aim of this study was to study effects of gamma irradiation, refrigeration and frozen storage as the combination process for improvement of red meat shelf-life. The bovine meat samples were treated with 0, 0.5, 1, 2 and 3 kGy of gamma irradiation and kept in refrigerator for 3 weeks and in freezer for 8 months. The control and irradiated samples were stored at 4-7˚C and at -18˚C for refrigeration and frozen storage, respectively; and microbial and chemical analyze was done at 1 week and 2 months intervals. In this study the optimum dose of gamma radiation in order to decrease the total count of Mesophilic bacteria, Coliforms, Staphylococcus aureus and especially for elimination of Salmonella was obtained at 3 kGy. Microbial analysis indicated that irradiation and storage at low temperature had a signifi cant effect on the reduction of microbial loads. There was no signifi cant difference in chemical characteristics during freezing storage in bovine meat. Also, irradiated meat samples (3 kGy) were stored in 4-7˚C for 14 days, compared to 3 days for non irradiated samples.

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Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film

Cited by 52 publications

References 16 publications

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

Efficacy of polyethylene-based antimicrobial films containing principal constituents of basil

E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

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