The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically—or vacuum-packaged

Lacroix, Monique; Smoragiewicz, Wanda; Jobin, M.; Latreille, B.; Krzystyniak, Krzysztof

doi:10.1016/s0969-806x(01)00519-9

Cited by 10 publications

(7 citation statements)

References 5 publications

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“…After cooking, a slight off-odor was detected only in the samples treated at 2 kGy. These results are in agreement with the findings of other authors, who reported that cooking can reduce or eliminate irradiation-induced odor [92, 93]. …”

Section: Resultssupporting

confidence: 94%

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

García-Márquez

Ordóñez

Cambero

et al. 2012

International Journal of Microbiology

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The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.

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Section: Resultssupporting

confidence: 94%

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

García-Márquez

Ordóñez

Cambero

et al. 2012

International Journal of Microbiology

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“…Refrigerated storage time did not ( P < 0.05) affect the texture of all the chicken breast meat ( M. pectoralis superficialis) and thighs ( M. iliotibialis) with the exception of thigh meat irradiated at 7 kGy on the 7th day of storage, which had significantly higher shear force values (Table 6). This finding is in agreement with those reported in previous studies (Heath and others 1990; Lacroix and others 2000; Lacroix and others 2002), which also found no significant change in meat texture by irradiation and storage time.…”

Section: Resultssupporting

confidence: 94%

Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation

Gomes

Silva

Castell‐Perez

et al. 2006

Journal of Food Science

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We evaluated the chemical and microbiological quality of Cornish game hen carcasses irradiated up to 7 kGy with a 10 MeV linear accelerator (dual beam configuration). Eighty frozen and vacuum packaged ( approximately 0.45 kg) Cornish game hens (Gallus domesticus) were irradiated and stored in low-density polyethylene bags at 4 ± 1 • C for 21 d; nonirradiated chickens served as controls. Fat oxidation (in terms of malonaldehyde content) increased with storage time and dose for all chicken parts analyzed (breast, thigh, and skin). As expected, the skin had the highest level of fat oxidation while the breast samples had the lowest. Oxidation level in all samples exposed to 2 kGy reached a maximum on day 14. Sensory evaluation showed that irradiation caused significant textural toughening, and increased the redness of raw chicken meat. In terms of overall quality and aroma, lipid oxidation was not a major problem since it was not detected by the panelists. Irradiation significantly reduced the total viable microbial counts (TVC) in the breast and thigh samples. Exposure to 3-kGy dose decreased the TVC by 0.3-log cycles on the surface of the skin. In less than 14 d, the nonirradiated chicken carcasses had counts greater than 6 log CFU/50 cm 2 , while the 2 and 3 kGy irradiated samples reached these numbers only after 21 d of storage. Samples irradiated at 7 kGy had consistently the lowest counts (2.5 log CFU/50 cm 2 ) throughout storage time.This study shows that irradiation up to 7 kGy and refrigerated storage (4 • C) inhibits microbial growth and extends shelf life of Cornish game hens without affecting consumers' acceptability.

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“…Changes in secondary and tertiary structures of protein and induced cross-binding also have been found at higher doses (78). However, no marked difference was reported in the texture of fresh pork loins (raw and cooked) treated at 6 kGy (49).…”

Section: Resultsmentioning

confidence: 90%

“…The results obtained by various researchers suggest that aerobic packaging facili tates the reduction of some of the volatile compounds responsible for irradiation odor (17,63). Other authors reported that cooking can reduce or eliminate irradiationinduced odors (49).…”

Section: Sensory Aspectsmentioning

confidence: 99%

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

García-Márquez

Cambero

Ordóñez

et al. 2012

Journal of Food Protection

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The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.

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The effect of irradiation of fresh pork loins on the protein quality and microbiological changes in aerobically—or vacuum-packaged

Cited by 10 publications

References 5 publications

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Quality and Microbial Population of Cornish Game Hen Carcasses as Affected by Electron Beam Irradiation

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

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