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

Abstract

The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D10 values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than non-irradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.

Utilization of Electrical Impedance Spectroscopy and Image Classification for Non-Invasive Early Assessment of Meat Freshness

“…There was no significant difference in the period of review by part and by grade. These results were similar to the previously reported results [ 42 , 48 , 49 , 50 , 51 ].…”

Application of gamma radiation in the beef texture development during accelerated aging

“…The reduction in the SF of beef by increasing the aging temperature was seen in other studies (Kim et al, 2018;Lee et al, 1996;Sleeth et al, 1957;Yim et al, 2015). The adequate application of higher temperatures during aging allows the natural enzymatic systems of the meat to act at a faster rate (Kilgannon et al, 2019), but additional preservation methods are needed to control microbial multiplication and ensure the safety of the process.…”

“…Some studies (Rodrigues et al, 2020; Rowe et al, 2004) also reported increased SF in beef subjected to doses of gamma radiation of 6.4–9.0 kGy. However, the types of muscle and ionizing radiation, in addition to the moment of irradiation (pre‐ or post‐rigor), seem to affect SF in different ways because other studies (Kim et al, 2018; Luchsinger et al, 1997; Yim et al, 2015) reported no significant effect of the low‐dose (2–5 kGy) irradiation process on the tenderness of beef or pork. Sales et al (2020) reported that 3‐kGy irradiation of frozen beef did not enhance the 14‐day aged beef quality, but the freezing/thawing process followed by aging was an effective technique to improve beef tenderness by favoring the myofibrillar fragmentation rate.…”

“…However, high temperatures also favor microbial growth (Kilgannon et al, 2019), which makes its application during the aging process almost unviable. Thus, the tenderizing time can be shortened if the microbiological safety problem at high temperatures can be solved (Lee et al, 1996; Yim et al, 2015).…”

“…One way to ensure microbiological safety during meat aging at high temperatures is combining this with a preservation method. In this context, several studies have suggested the use of electromagnetic radiation to control microbial multiplication during meat storage at high temperatures, either by using ionizing radiation, such as isotope gamma radiation (Wilson, Brown, Chesbro, Ginger, & Weir, 1960), electron beams (Kim et al, 2018; Lee et al, 1996; Yim et al, 2015; Yim, Jo, Kim, Seo, & Nam, 2016), or X‐rays (Kim et al, 2018), or by using nonionizing radiation, such as ultraviolet rays (Sleeth, Henrickson, & Brady, 1957). Most of these studies were conducted on pre‐rigor meats, which are difficult to apply on an industrial scale due to the need to debone the carcass before refrigeration.…”