Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage

Abstract

To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork jerky samples (control and samples with 0.5% and 1.0% leek extract) with EB technology at doses of 0, 1, 2, and 4 kGy, stored them for 2 months at 25°C, and analyzed them. Water activity was 0.73 to 0.77 in non-irradiated samples, and no significant difference in the water activity was observed between the samples treated with leek and the control. The total aerobic bacterial count was significantly decreased with an increase in the irradiation dose and leek extract addition when compared to that of the control (4.54±0.05 log CFU/g). Further, the Hunter color values (L*, a*, and b*) were found to be significantly decreased following leek extract addition and EB irradiation. However, the color values, especially the a* value of the irradiated samples significantly increased during storage. Notably, increasing the EB irradiation dose enhanced the peroxide value. Sensory evaluation revealed that irradiation decreased flavor and overall acceptability. Our findings suggest the use of EB irradiation in combination with leek extract to improve the microbiological safety of pork jerky. However, in order to meet market requirements, novel methods to enhance the sensory quality of pork jerky are warranted.

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

“…Higher L * value (61.67 ± 1.15) was found in smoked duck meat treated with 1.5 kGy at 40 d of storage, while the minimum L * value (60.22 ± 0.82) was found in the untreated (0 kGy) control on 0 d. The results showed that except for the a * value, Hunter color values increased as the dose of irradiation increased on 0 d; storage had no effect on a * and b * values. Our results agree with those of Kim and others (), who reported that the L * and b * values of e‐beam irradiated pork jerky were increased as the dose of e‐beam increased from 0 to 4 kGy. Nam and others () reported that turkey breast meat became pink after irradiation because of the formation of a CO‐Mb complex.…”

The effect of citrus and onion peel extracts, calcium lactate, and phosvitin on microbial quality of seasoned chicken breast meat

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Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

“…During lipid oxidation, although lipid hydroperoxides are the primary products, they eventually convert to peroxides (Kim et al 2013a). Therefore, to study the extent of oxidation in meat, it seemed reasonable to determine the concentration of peroxides in the pork samples.…”