The effects of electron beam application on the microbiological stability and physical-chemical quality of mince beef (M-longissimus Dorsi) during cold storage

文献类型： 外文期刊

第一作者： Cheng, Shuzhen

作者： Cheng, Shuzhen;Zhang, Jie;Guan, Wenqiang;Wang, Zhidong;Wang, Ning;Brennan, Charles;Guan, Wenqiang

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2018 年 42 卷 2 期

页码：

收录情况： SCI

摘要： The physiochemical and microbiological properties of minced beef exposed to electron beam irradiation were studied during 15days of storage. Samples were irradiated at dose rates of 42, 90, 150, and 210kGy/min from 2kGy dose. The result showed that the total bacterial counts of nonirradiated groups were higher than treatment groups during the whole storage period. While the total bacterial counts of the treatment group were in the safety zone for the whole storage. Higher doses rate of electron beam irradiation resulted in significant increases in bactericidal efficacy. No significant difference was observed in the oxidation and surface color between 150kGy/min treatment and control group from thiobarbituric acid reactive substances and carbonyl contents. This is the first study about the effect of dose rates on the microbiological quality of chilled meat. It provides the potential application for electron beam irradiation for the chilled meat. Practical applicationsIrradiation technology is an important unit operation used for protecting against spoilage and pathogenic bacteria that produce deleterious changes, such as shortening the shelf life and loss of nutriment in foods. The results obtained in this work might be helpful in the preservation of chilled meat using electron beam irradiation technology.

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