Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid

Meat Science

Volumn 75, Issue 3, 2007, Pages 423-431

  Chen, Y J ^a   Zhou, G H ^a   Zhu, X D ^a   Xu, X L ^a   Tang, X Y ^b   Gao, F ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b China Academy of Agriculture Science   (China)

Author keywords

Beef; Fatty acid; Radiation; TBARS; Total bacterial counts

Indexed keywords

BACTERIA (MICROORGANISMS); BOS TAURUS;

EID: 33845717864     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.08.014     Document Type: Article

References (30)

1. Ahn D.U., Jo C., Du M., Olson D.G., and Nam K.C. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Science 56 (2000) 203-209
2. American Oil Chemists Society. (2001). Official method Ce 1b-89, (5th ed.) Champaign, IL.
3. Aziz N.H., Mahrous S.R., and Youssef B.M. Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5 °C. Food Control 13 (2002) 437-444
4. Banni S., Angioni E., Murru E., Carta G., Melis M.P., Bauman D.E., et al. Vaccenic acid feeding increases tissue levels of conjugated linoleic acid and suppresses development of premalignant lesions in rat mammary gland. Nutrition and Cancer 41 (2001) 91-97
5. Batzer O.F., and Doty D.M. Nature of undesirable odors formed by gamma irradiation of beef. Journal of Agricultural and Food Chemistry 3 (1995) 64-67
6. Brito M.S., Villavicencio A.L.C.H., and Mancini-filho J. Effects of irradiation on trans fatty acids formation in ground beef. Radiation Physics and Chemistry 63 (2002) 337-340
7. Buege J.A., and Aust S.D. Microsomal lipid peroxidation. Methods in Enzymology 52 (1978) 302-304
8. Duckett S.K., Wagner D.G., Yates L.D., Dolezal H.G., and May S.G. Effects of time on feed on beef nutrient composition. Journal of Animal Science 71 (1993) 2079-2088
9. Enser M., Hallett K.G., Hewett B., Fursey F.A.J., Wood J.D., and Harrington G. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implication for human nutrition. Meat Science 49 (1998) 329-341
10. Formanek Z., Lynch A., Galvin K., Farkas J., and Kerry J.P. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Science 63 (2003) 433-440
11. Galvin K., Morrissey P.A., and Buckley D.J. Effect of dietary a-tocopherol supplementation and gamma-irradiation on a-tocopherol retention and lipid oxidation in cooked minced chicken. Food Chemistry 62 (1998) 185-190
12. Giroux M., Ouattara B., Yefsah R., Smoragiewicz W., Saucier L., and Lacroix M. Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. Journal of Agricultural and Food Chemistry 49 (2001) 919-925
13. Grundy S.M. Monounsaturated fatty acids, plasma, cholesterol and coronary heart disease. The American Journal of Clinical Nutrition 45 (1987) 1168
14. Hampson J.W., Fox J.B., Lakritz L., and Thayer D.W. Effect of low dose gamma radiation on lipids in five different meats. Meat Science 42 (1996) 271-276
15. Harfoot C.G. Lipid metabolism in the rumen. In: Christie W.W. (Ed). Lipid metabolism in ruminant animals (1981), Pergamon Press, New York
16. Hobbie J.E., Daley R.J., and Jasper S. Use of Nuclepore filters for counting bacteria by fluorescence microscopy. Applied and Environmental Microbiology 33 (1977) 1225-1228
17. Hodgson J.M., Wahlqvist M.L., Boxall J.A., and Balazs N.D. Platelet trans fatty acids in relation to angiographically assessed coronary artery disease. Atherosclerosis 120 (1996) 147-154
18. Innis S.M. Essential dietary lipids. In: Ziegler E.E., and Filer L.J. (Eds). Present knowledge in nutrition (1996), International Life Sciences Institute Press, Washington, DC
19. Lacroix M., Ouattara B., Saucier L., Giroux M., and Smoragiewicz W. Effect of gamma irradiation in presence of ascorbic acid on microbial composition and TBARS concentration of ground beef coated with an edible active coating. Radiation Physics and Chemistry 71 (2004) 71-75
20. Luchsinger S.E., Kropf D.H., Garcia Zepeda C.M., Hunt M.C., Marsden J.L., Rubio Canas E.J., et al. Colour and oxidative rancidity of gamma and electron beam irradiated boneless pork chops. Journal of Food Science 61 (1996) 1000-1005
21. Marmer W.N., Maxwell R.J., and Williams J.E. Effects of dietary regimen and tissue site on bovine fatty acid profiles. Journal of Animal Science 59 (1984) 109-121
22. Maxwell R.J., and Marmer W.N. Systemic protocol for accumulation of fatty acid data from multiple tissue samples: Tissue handling, lipid extraction and class separation, and capillary gas chromatographic analysis. Lipids 18 (1983) 453
23. Monk J.D., Beuchat L.R., and Doyle M.P. Irradiation inactivation of food borne microorganisms. Journal of Food Protection 58 (1995) 197-208
24. Rule D.C., Broughton K.S., Shellito S.M., and Maiorano G. Comparison of muscle fatty acid profiles and cholesterol concentrations of bison, beef cattle, elk, and chicken. Journal of Animal Science 80 (2002) 1202-1211
25. Slover H.T., and Lanza E. Quantitative analysis of food fatty acids by capillary gas chromatography. Journal of the American Oil Chemistry Society 56 (1979) 933-943
26. Stevenson M.H. Nutritional and other implications of irradiating meat. Proceedings of the Nutrition Society 53 (1994) 317-325
27. Thayer D.W., Boyd G., Fox J.B., Lakritz L., and Hampson J.W. Variations in radiation sensitivity of foodborne pathogens associated with the suspending meat. Journal of Food Science 60 (1995) 63-67
28. Ulbricht T.L., and Southgate D.A.T. Coronary heart disease: seven dietary factors. The Lancet 338 (1991) 985-992
29. WHO. (1981). Wholesomeness of irradiated foods. Technical Report Series 659, Geneva, Switzerland.
30. Yilmaz, I., & Gecgel, U. in press Effects of gamma irradiation on trans fatty acid composition in ground beef. Food Control.