Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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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 $-6^{\circ}C$

  • Waje, Catherine (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Mi-Yeung (Department of Food Science and Technology, Kyungpook National University) ;
  • Nam, Ki-Chang (Examination Division of Food and Biological Resources, Korean Intellectual Property Office) ;
  • Jo, Cheo-Run (Animal Science and Biotechnology, Chungnam National University) ;
  • Kim, Dong-Ho (Advanced Radiation Technology Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute) ;
  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University)
  • Published : 2008.02.29
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Abstract

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 $-6^{\circ}C$, 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.

Keywords

References

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