Abstract
The effect of combined electron-beam irradiation and aging temperature of pork on microbiological and physicochemical properties was investigated. The samples from pork shoulder were irradiated with 0 or 2 kGy, vacuum-packaged, and assigned randomly to an aging temperature (2℃, 10℃, or 25℃) during 8 d. On 4 d of aging at 25℃, total aerobic bacteria of non-irradiated ones reached 7 Log CFU/g which is no salable levels. Shear force values of irradiated meat after aging for 2 and 4 d at 25℃ was lower than those aged at 2℃. Irradiated samples at 2℃ had lower cooking loss after 2 and 8 d of aging, compared with other aging temperatures. Irradiation did not accelerate 2-thiobarbituric acid reactive substance (TBARS) value when aged up to 4 d. Irradiated samples aged at 10℃ and 25℃ for 8 d scored significantly higher TBARS values. With an increased aging period, a* and b* in irradiated samples at 2℃ slightly increased, but irradiation caused negligible changes in meat color. The highest contents of a desirable nucleotide flavor compounds (inosine-5-phosphate) were observed in pork at 2℃ when aged for 4 and 8 d, while the lowest contents were observed at 25℃. Aging in irradiated pork for 8 d at 2℃ resulted in optimal condition with improved meat quality and minimal microbiologically negative defect.
| Original language | English |
|---|---|
| Pages (from-to) | 510-519 |
| Number of pages | 10 |
| Journal | Food Science of Animal Resources |
| Volume | 39 |
| Issue number | 3 |
| DOIs | |
| State | Published - 2019 |
Keywords
- Aging temperature
- Electron beam irradiation
- Meat quality
- Nucleotide flavor compounds
- Pork