KMID : 1007520080170010212
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Food Science and Biotechnology 2008 Volume.17 No. 1 p.212 ~ p.215
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Effect of Irradiation on the Color, Microbiological Quality, and Sensory Attributes of Frozen Ground Beef, Pork, and Chicken after 6 Months at -6¡É
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Waje Catherine
Kim Mi-Yeung Nam Ki-Chang Jo Cheorun Kim Dong-Ho Lee Ju-Woon Kwon Joong-Ho
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Abstract
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The effect of gamma irradiation on the Hunter color values, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken was investigated. Fresh meat samples were purchased from local markets, packed and frozen in polyethylene bags, and irradiated at 5 kGy. The Hunter`s L-values (lightness) were not significantly different in all the meat samples after irradiation, but the a-values (redness) were higher in the irradiated beef and pork than the non-irradiated ones. After 6 months of storage at -6¡É, the L-values increased in all the meat samples and the a-value in chicken was lower in the irradiated sample than that of the control. The microbial counts decreased in all the samples right after irradiation, but the coliforms and yeasts & molds increased by 1-2 log cycles after 6 months even under frozen state. The overall acceptability of the meat was not affected by irradiation. Panelists had a higher likeness for the increased redness in irradiated beef. In general, only the color changes in meat as a result of irradiation were found to be species-dependent.
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KEYWORD
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ground meat, irradiation, color, microbiological quality, sensory attribute
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