The storage and preservation of meat: II—Nonthermal technologies

The Effect of Irradiation on Meat Products

“…Gamma ray is the electromagnetic wave emitted from the radioactive material. It has a high-energy and penetration ability, which can reach a depth of 80 cm ( Ahn et al, 2023 ). The electron beam is the high energy accelerated electron, emitted from the ionized radioactive material.…”

“…In contrast, the gamma ray and X-ray are electromagnetic waves, which transfer a portion of their energy to the electrons of the atoms in the food ( Jia et al, 2022 ). This excitation of electrons results in their exit from the orbits ( Ahn et al, 2023 ). These electrons continually excite and ionize atoms in food, until the energy remains sufficient to cause these reactions.…”

“…Meanwhile, according to the species, muscle type, the amino acids sequence or content of myoglobin can be differ, thus the irradiation on myoglobin can differently influence ( Faustman et al, 2023 ). Truly, the effect of irradiation on color of white meat and red meat is divided, and also the oxygen presence in packaging highly affected ( Ahn et al, 2023 ). The improvement of CIE a* induced by formation of CO-Mb is more pronounced in white meat, and this effect was positively correlated with the radiation dose ( Feng et al, 2017 ).…”

High Pressure and Pasteurization Effects on Dairy Cream

“…A first cream batch was subjected to 450 MPa and 600 MPa for 5 min each, at 7 • C, to optimize the pressure level required to achieve desirable microbial inactiva-tion levels to extend the shelf life of dairy cream. Additionally, as described in the literature, the temperature of water increases between 2 and 3 • C for each 100 MPa [13]; so, in order to have a maximum temperature of 19-25 • C while at 600 MPa, the water temperature before pressurization was 7 • C. A second cream batch was processed at 600 MPa for 5 and 15 min at 7 • C to evaluate the effects of the processing time (at the most suitable pressure obtained in the first batch) on dairy cream. After the respective processing, samples from both batches were stored at 4 • C.…”