Irradiation of meat and meat products

Nam, Ki Chang; Jo, Cheorun; Ahn, Dong U.

doi:10.1002/9781118350676.ch2

Cited by 4 publications

(5 citation statements)

References 25 publications

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Section: Microbial Safetymentioning

confidence: 99%

“…Irradiation has been studied extensively for its efficacy in reducing microbial contamination of meat [37]. By exposing the food to ionizing radiation, the latter reduces or eliminates harmful microorganisms that can cause foodborne illness [8,37,38]. Previous research showed that irradiation could effectively reduce levels of pathogens such as Salmonella and Escherichia coli as well as levels of spoilage organisms, leading to improved microbial safety and a reduced risk of foodborne illness [38][39][40][41].…”

Section: Microbial Safetymentioning

confidence: 99%

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Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Indiarto

Irawan

Subroto

2023

Foods

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Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

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Section: Microbial Safetymentioning

confidence: 99%

Section: Microbial Safetymentioning

confidence: 99%

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Indiarto

Irawan

Subroto

2023

Foods

View full text Add to dashboard Cite

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“…Lipid oxidation, together with microbial spoilage, is a major factor affecting the quality loss of pork products and thus influences the shelf life [49]. Irradiation promotes lipid oxidation, particularly in aerobically packaged meat products, and generates off-odors characteristic of irradiation [50]. Deterioration of meat quality during storage primarily depends on lipid peroxidation and associated alterations [19,49].…”

Section: Effect Of Electron-beam Irradiation On Oxidation Parameters ...mentioning

confidence: 99%

Quality of pork after electron-beam irradiation: A meta-analysis study

Wahyono,

Ujilestari,

Sholikin

et al. 2024

Vet World

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Background and Aim: Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods: A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results: Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion: Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation. Keywords: electron beam, irradiation, meat, meta-analysis, pork.

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“…Free radicals produced via the decomposition of water induce and accelerate the oxidation of lipids and proteins. In particular, sulfur-containing amino acids and unsaturated fatty acids (USFA) in meat are vulnerable to irradiation, and oxygen-containing conditions accelerate irradiation-induced oxidation ( Nam et al, 2017 ), which is related with the irradiation dose. The type and state of water in meat are also factors in the irradiation effect; therefore, strategies for preventing the deterioration of meat quality due to free radicals should be considered.…”

Section: Effects Of Irradiation On the Constituents Of Meatmentioning

confidence: 99%

“…However, X-ray irradiation (2.5–10 kGy) did not significantly influence lipid oxidation in ground beef ( Yim et al, 2023 ). Furthermore, irradiation in vacuum packaging did not induce lipid oxidation in meat ( Nam et al, 2017 ).…”

Section: Effects Of Irradiation On the Constituents Of Meatmentioning

confidence: 99%