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KMID : 0613820070170020260
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Journal of Life Science
2007 Volume.17 No. 2 p.260 ~ p.265
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Effects of Electron-Beam Irradiation on the Physico-chemical Properties of Hanwoo Meat
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Park Tae-Sun
Shin Tak-Soon
Park Goo-Boo
Oh Sung-Hyun
Lee Jeong-Il
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Abstract
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This study was carried out to investigate the effect of Electron Beam irradiation on physico-chemical characteristics of Hanwoo meat. A total of six beef carcasses (280~300 ㎏) that were quality grade 1? (marbling score No. 7, meat color No. 4, maturity No. 1, texture No. 1) was purchased at the commercial slaughter house. The carcasses were transported and washed using high pressure water, and pasteurized with 50% ethyl alcohol in the laboratory. After the carcasses were deboned and trimmed, loin and round were taken out to make steak (1.5 ㎝ thickness) or patty respectively. Samples were wrap or vacuum packaged and irradiated with 0, 3, 4.5, 6 and 7.5 kGy using electron-beam accelerator. Irradiated samples were used to measure pH, moisture, crude protein, crude fat, and meat color. There was no significant (p＞0.05) difference in pH between vacuum packaged (VP) and wrap packaged (WP) treatment, and the pH was not changed by electron-beam irradiation levels. Both control and irradiated treatments of steak showed higher tendency in moisture content. In crude protein content, control was higher than irradiated treatment in steak, but there were no difference in patty. Lightness (L*) of meat color has no difference between irradiated and non-irradiated treatment (p＞0.05). The value of redness and Yellowness of meat was dropped by increasing irradiation (p＜0.05), but there was no difference between control and 3 kGy treatment (p＜0.05).
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KEYWORD
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Electron-beam, irradiation, hanwoo, meat, vacuum
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