Improvement of shelf stability and processing properties of meat products by gamma irradiation

• Published in: Radiation physics and chemistry (Oxford, England : 1993) Vol. 63; no. 3; pp. 361 - 364
• Main Authors: Byun, Myung-Woo, Lee, Ju-Woon, Yook, Hong-Sun, Lee, Kyong-Haeng, Kim, Hee-Yun
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.03.2002
• Subjects: Antioxidants; Low salts; Meat products; Processing properties; Sodium nitrite; Antioxidants; Sodium nitrite; Processing properties; Meat products; Low salts
• ISSN: 0969-806X; 1879-0895
• DOI: 10.1016/S0969-806X(01)00526-6

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.