Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

Silva, Douglas Roberto Guimarães; Haddad, Gabriela B. S.; Moura, A. P. de; Souza, Poliana Mendes de; Ramos, Alcinéia L.S.; Hopkins, David L.; Ramos, Eduardo Mendes

doi:10.1016/j.lwt.2020.110392

Cited by 14 publications

(9 citation statements)

References 25 publications

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“…The products treated with 8-kGy gamma irradiation showed the lowest taste score at the end of week 4. It seems gamma irradiation effect on the sensory properties of a meat product is related to several factors such as meat type, storage conditions, packaging, and composition of formulation (Park et al 2010;Pati et al 2021;Silva et al 2021a). In this way, different results are obtained from studies, some in accordance and some in contrast with the current study.…”

Section: Sensory Evaluationcontrasting

confidence: 54%

Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Ferdousi¹,

Ghasemzadeh-Mohammadi²,

Eskandari³

et al. 2022

Philipp J Sci

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Gamma irradiation could be considered a promising technology to extend food products' shelf life. Emulsion products with 40 and 65% meat contents were irradiated at 2, 4, 6, and 8 kGy doses. Residual nitrite, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values were measured during 0, 7, 14, 21, and 28 d of storage at 4 ̊C. The color was analyzed at weeks 0 and 4 during storage. Irradiation at 8 kGy significantly (p < 0.05) reduced nitrite residues in both groups. The TVB-N value in the irradiated samples was significantly lower than in the non-irradiated samples. Also, the high irradiation doses at 6 and 8 kGy significantly (p < 0.05) reduced the red index (a-value) and increased the TBA values of both products. High malondialdehyde contents were induced by high irradiation doses. Sensory evaluation results showed that the 8-kGy-treated products had the lowest color, taste, and odor scores, whereas 2 and 4-kGy doses could be suitable to maintain sensorial characteristics. Overall findings suggested the use of lower gamma irradiation doses to decrease residual nitrite and extend the shelf life of meat products.

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Section: Sensory Evaluationcontrasting

confidence: 54%

Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Ferdousi¹,

Ghasemzadeh-Mohammadi²,

Eskandari³

et al. 2022

Philipp J Sci

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“…The results showed that a higher dose of irradiation declined the microbial load and also enhanced the shelf life of ground beef. Silva et al [34] evaluated the effects of gamma irradiation (1.5, 3.0 and 4.5 kGy) on meat (ham) who depicted that a significant dose reduced the microbial load.…”

Section: Total Aerobic Bacteria (Tab)mentioning

confidence: 99%

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Khalid

Arshad

Yasin

et al. 2021

International Journal of Food Properties

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The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter's color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid reactive substances [TBARSs], and peroxide value [POV]) of ostrich and chicken meat under different storage intervals (0, 7 and 14d). Gamma irradiation dose (3kGy) with or without kale leaf powder (1% and 2%) was applied. The TPC and coliform outcome indicated that irradiation and storage caused significant changes in both meat patties while the microbial load was recorded zero at the treatment 3kGy. TVBN, TBARS and POV changed significantly in ostrich and chicken meat with different treatments and storage periods. TVBN value was observed high in ostrich meat at the treatment (3KGy) on the end of storage, whereas the higher values of POV and TBARS were evaluated in the chicken meat sample at 3kgy on 14th day of storage. The myoglobin, met-myoglobin, L*, a*, and b* showed significant changes with respect to different treatments and storage periods. The higher Mb value was seen at 2% KLP at day 0 of storage in ostrich meat and the extreme MetMb value was found at 3kGy at the end of storage. The L* and b* were observed high in chicken meat, whereas in ostrich meat, a* value was found high. In both types of meat, slight changes were observed in appearance, taste, texture, flavor and overall acceptability. However, it is concluded that both types of meat treated with 3kGy + KLP were examined better for quality, safety and stability during storage.

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“…The improvements in flavor and texture of hams were noticed using radiation application either with or with no added sodium nitrite (Byun et al, 2002). A recent study by Silva et al (2021) reported that gamma radiation treatment at 3 kGy, along with 50 mg/kg of nitrite, can be used to ensure microbiological safety and improving the organoleptic characteristics of cooked hams. From the sensory viewpoint, the nitrite had an observable effect on the texture and color of hams, thereby identifying cured samples as different from uncured ham samples (Silva et al, 2021).…”

Section: Effects Of the Innovative Technologies On Sensory Characteri...mentioning

confidence: 99%

“…This technology can be applied to meat products to reduce microbial growth, reduce concentrations of sodium nitrite, and provide the desired color in red meat products. A recent study by Silva et al (2021) reported that gamma radiation treatment at 3 kGy, along with 50 mg/kg of nitrite, can be used to ensure microbiological safety and improving the organoleptic characteristics of cooked hams. As per the findings of the study, the number of recovered spores of Clostridium botulinum decreased with an increase in the radiation dose.…”

Section: Irradiationsmentioning

confidence: 99%

Multitarget preservation technologies for chemical‐free sustainable meat processing

Kaur

Gupta

et al. 2022

Journal of Food Science

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Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.

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Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham

Cited by 14 publications

References 25 publications

Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Effects of Gamma Irradiation on Physicochemical and Sensory Properties of Cooked Beef Sausages

Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage

Multitarget preservation technologies for chemical‐free sustainable meat processing

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