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Effect of Gamma Irradiation on Quality of Meats and Meat Products  

Kim, Jae-Hyun (Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Food Science & Human Nutrition, Michigan State University)
Lee, Ju-Woon (Food Science & Human Nutrition, Michigan State University)
Byun, Myung-Woo (Food Science & Human Nutrition, Michigan State University)
Publication Information
Food Science of Animal Resources / v.24, no.4, 2004 , pp. 373-385 More about this Journal
Abstract
Irradiation offers an effective and simple means to extend shelf-life of meat and improve processing properties of meat products. Many researches have been conducted to evaluate the effects of irradiation on meats and meat products. There were some interesting reports such as increase of redness and tenderness of meat and decrease of carcinogenic N-nitrosamines and residual nitrite in cured meat products by irradiation. And, the safety of irradiated products have been also studied. Lipid oxidation and off-odor induced by irradiation can be minimized by appropriate controls of irradiation and storage condition such as addition of antioxidants or oxygen exclusion packaging. The objective of this paper is to introduce the effect of gamma irradiation on quality of meats and meat products reported from the previous researches.
Keywords
irradiation; shelf-life; meat; meat products; nitrite; nitrosamine;
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