Comparison of bactericidal efficiency of 7.5 MeV X-rays, gamma-rays, and 10 MeV e-beams

Song, Beom‐Seok; Lee, Yong Kyu; Moon, Byeong-Geum; Go, Seon-Min; Park, Jong-Heum; Kim, Jae‐Kyung; Jung, Kwangyun; Kim, Dongho; Ryu, Sangryeol

doi:10.1016/j.radphyschem.2016.03.022

Cited by 20 publications

(3 citation statements)

References 3 publications

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“…Salmonella non-significantly increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Several studies showed that low doses (2, 4, and 6 kGy) of gamma irradiation reduced yeasts, molds, coliforms, E. coli and Staphylococcus aureus counts to safe levels in ground beef samples (Ayari et al, 2016;Song et al, 2016). Similar results were also found by the present study.…”

Section: Microbiological Assessmentsupporting

confidence: 91%

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

Sadakuzzaman¹,

Hossain²,

Rahman³

et al. 2021

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The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p<0.01) for days of intervals. Positive and significant interaction (p<0.01) between treatment and days of interval was found for color value (L*, a*, b*), drip loss, cooking loss, ERV, WHC except raw pH. There were found positive and significant interaction (p<0.01) between treatment and days of interval for DM, CP, FFA and TBARS except POV. The TYMC and staphylococcus were significantly decreased (p<0.05) at different treatment groups compared to control group. Salmonella non-significantly (p>0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.

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Section: Microbiological Assessmentsupporting

confidence: 91%

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

Sadakuzzaman¹,

Hossain²,

Rahman³

et al. 2021

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show abstract

“…X-Rays and EB are nonthermal, environment-friendly, food processing technologies that are slowly and steadily making a profound change in the quality and safety of food and food products around the world. X-Rays and EB are switchon and switch-off technologies that can be customized for different food industry applications [3]. Irradiation has been used for sanitizing meat & its products and ensuring a longer shelf-life with minimal effect on nutritional and sensory quality [4].…”

Section: Introductionmentioning

confidence: 99%

Effects of ionizing radiation sources and dose levels on quality characteristics of meal ready to eat (Minced cow meat)

Khan¹

2023

PAB

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Section: Introductionmentioning

confidence: 99%

Effects of ionizing radiation sources and dose levels on quality characteristics of meal ready to eat (Minced cow meat)

Khan¹

2023

PAB

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Comparison of bactericidal efficiency of 7.5 MeV X-rays, gamma-rays, and 10 MeV e-beams

Cited by 20 publications

References 3 publications

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

Effects of ionizing radiation sources and dose levels on quality characteristics of meal ready to eat (Minced cow meat)

Effects of ionizing radiation sources and dose levels on quality characteristics of meal ready to eat (Minced cow meat)

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