Irradiation effects on meat flavor: A review

Meat Science

Volumn 81, Issue 1, 2009, Pages 1-14

  Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Irradiation; Meat flavor; Meat odor; Oxidation

Indexed keywords

ZEA MAYS;

EID: 53349103848     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.07.011     Document Type: Review

References (114)

1. Ahn D.U., Kawamoto C., Wolfe F.H., and Sim J.S. Dietary alpha-linolenic acid and mixed tocopherols, and packaging influence lipid stability in broiler chicken breast and leg muscle tissue. Journal of Food Science 60 (1995) 1013-1018
2. Ahn D.U., Olson D.G., Jo C., Chen X., Wu C., and Lee J.I. Effect of muscle type, packaging and irradiation on lipid oxidation volatile production and color in raw pork patties. Meat Science 49 1 (1998) 27-39
3. Ahn D.U., Olson D.G., Lee J.I., Jo C., Wu C., and Chen S. Packaging and irradiation effects on lipid oxidation and volatiles in pork patties. Journal of Food Science 63 1 (1998) 15-19
4. Ahn D.U., Sell J.L., Jo C., Chen X., Wu C., and Lee J.I. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated cooked turkey meat patties with different packaging. Poultry Science 77 (1998) 912-920
5. Ahn D.U., Olson D.G., Jo C., Love J., and Jin S.K. Volatile production and lipid oxidation in irradiated cooked sausage related to packaging and storage. Journal of Food Science 64 (1999) 226-229
6. Ahn D.U., Jo C., Du T., Olson D.G., and Nam K.C. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Science 56 2 (2000) 203-209
7. Ahn D.U., Jo C., and Olson D.G. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Science 54 3 (2000) 209-215
8. Ahn D.U. Production of volatiles from amino acid homopolymers by irradiation. Journal of Food Science 67 (2002) 419-426
9. Ahn D.U., and Lee EJ. Mechanisms and prevention of off-odor production and color changes in irradiated meat. Irradiation of food and packaging: recent developments. American Chemical Society Symposium Series 875 (2004) 43-76
10. Belitz H.D., Grosch W., and Schieberle P. Activated oxygen. In Food Chemistry (2004), Springer, Berlin pp. 200-208
11. Brewer M.S., and Vega J.D. Detectable odor thresholds of selected lipid oxidation compounds in a meat model system. Journal of Food Science 60 3 (1995) 592-595
12. Brewer M.S. Irradiation effects on meat color-a review. Meat Science 68 (2004) 1-17
13. Brewer M.S. Beef Flavor-Executive Summary (2006), National Cattlemen's Beef Association, Centennial, Colorado
14. Buttery R.G., and Ling L.C. Additional studies on flavor components of corn tortilla chips. Journal of Agricultural and Food Chemistry 46 7 (1998) 2764-2769
15. CAST. (1996). Radiation Pasteurization of Food. Issue Paper No. 7. Council of Agricultural Science and Technology, Ames, Iowa.
16. Chen X., Jo C., Lee J.I., and Ahn D.U. Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants. Journal of Food Science 64 1 (1999) 16-19
17. Choe B., and Min D.B. Chemistry and reactions of reactive oxygen species in foods. Journal Food Science 70 9 (2005) R142-R159
18. Cullere L., Cacho J., and Ferreira V. An assessment of the role played by some oxidation- related aldehydes in wine aroma. Journal of Agricultural and Food Chemistry 55 3 (2007) 876-881
19. DeFeliz, E., Tang, S., Hettiarachy, N.S., Duong, D., Bryant, D., Satchithanadam, E., Saley, M., Johnson, G., Dickson, J.S. Niebuhr, S. (2002). The effects of gamma irradiation, antioxidants and storage time on pH, color, and thiobarbituric acid reactive substances in chicken breast meat. Proceedings of the Institute of Food Technologists Annual Meeting, Anaheim, CA, June 17, p 46G-7.
20. Du M., Ahn D.U., Nam K.C., and Sell J.L. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat. Meat Science 56 4 (2000) 387-395
21. Du M., Hur S.J., Nam K.C., Ismail H., and Ahn D.U. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking. Poultry Science 80 12 (2001) 1748-1753
22. Du M., Ahn D.U., Nam K.C., and Sell J.L. Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid. Poultry Science 80 2 (2001) 235-241
23. Du M., Nam K.C., Hur S.J., Ismail H., and Ahn D.U. Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets. Meat Science 60 (2002) 9-15
24. Du M., Hur S.J., and Ahn D.U. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking. Meat Science 61 (2002) 49-54
25. Efiok B.J.S. Basic calculations for chemical and biological analyses (1996), AOAC International, Gaithersburg, MD pp. 84-86
26. El Magoli S.B., Laroia S., and Hansen P.M.T. Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Science 42 (1996) 179-193
27. Frank D.C., Owen C.M., and Patterson J. Solid phase microextraction (SPME) combined with gas chromatography and olfactory mass spectrometry for characterization of cheese aroma compounds. Lebensmittal Wissenund Technology 37 (2004) 139-154
28. FSIS, Food Safety and Inspection Service. (1999). Irradiation of Meat Food Products. Federal Register. 64. (264) 72150-72166. 9 CFR Parts 381 abd 424. Docket No. 97-076F.
29. Galvin K., Morrissey P.A., and Buckley D.J. Effect of dietary alpha-tocopherol supplementation and gamma-irradiation on alpha-tocopherol retention and lipid oxidation in cooked minced chicken. Food Chemistry 62 2 (1998) 185-190
30. Groninger H.S., Tappel A.L., and Knapp F.W. Some chemical and organoleptic changes in gamma irradiated meats. Food Research 21 (1956) 555-564
31. 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
32. 2- activated metmyoglobin. Journal of Agriculture and Food Chemistry 33 (1988) 1188-1192
33. Hashim I.B., Resurreccion A.V.A., and McWatters K.H. Disruptive sensory analysis of irradiated frozen or refrigerated chicken. Journal of Food Science 60 (1995) 664-666
34. Hill P.G., and Smith R.M. Determination of sulphur compounds in beer using headspace solid-phase microextraction and gas chromatographic analysis with pulsed flame photometric detection. Journal of Chromatography 872 (2000) 203-213
35. Hong S.Y., Kyong H.L., Joo W.L., Kun O.K., and Myung W.B. Effect of gamma irradiation on lipid oxidation of Korean beef. Korean Journal of Food Science and Technology 30 5 (1998) 1179-1183
36. Houben J.H., van Dijk A., Eikelenboom G., and Hoving-Bolink A.H. Effect of vitamin E supplementation, fat level and packaging on color stability and lipid oxidation in minced beef. Meat Science 55 (2000) 331-336
37. Houser T.A., Sebranek J.G., Maisonet W.N., Cordray J.C., Wiegand B.R., Ahn D.U., et al. The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage. Journal of Food Science 70 4 (2005) S262-S266
38. Huber W., Brasch A., and Waly A. Effect of processing conditions and organoleptic changes in foodstuffs sterilized with high intensity electrons. Food Technology 7 (1953) 109-115
39. ICGFI, International Consultative Group on Food Irradiation. (1996). Irradiation of red meat: a compilation of technical data for its authorization and control. Joint FAO/IAEA Division of Nuclear Techiques in Food and Agriculture. Vienna.
40. Jensen M.T., Hansen L.L., and Andersen H.J. Transfer of the meat aroma precursors (dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide) from feed to cooked pork. Lebensmittal Wissenund Technology 35 6 (2002) 485-489
41. Jo C., Lee J.I., and Ahn D.U. Lipid oxidation, color changes and volatile production in irradiated pork sausage with different fat content and packaging during storage. Meat Science 51 4 (1999) 355-361
42. Jo C., and Ahn D.U. Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content. Journal of Food Science 65 2 (2000) 270-275
43. Kanatt S.R., Paul P., D'Souza S.F., and Thomas P. Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation. Journal of Food Science 63 (1998) 198-200
44. Kerler J., and Grosch W. Odorants contributing to warmed-over flavor (WOF) of refrigerated cooked beef. Journal Food Science 61 6 (1996) 1271-1274 (1284)
45. Kim Y.H., Nam K.C., and Ahn D.U. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science 61 3 (2002) 257-265
46. Kim Y.H., Nam K.C., and Ahn D.U. Color, oxidation reduction potential and gas production of irradiated meat from different animal species. Journal of Food Science 67 5 (2002) 1692-1695
47. Kyong H.L., Hong S.Y., Ju W., Sung M.J.K., and Myung B. Effects of antioxidants on oxidation of tallow by gamma irradiation. Korean Journal of Food Science and Technology 31 1 (1999) 7-12
48. Kyong H.L., Hong S.Y., Ju W., Hyun J.L.J.K., and Myung B. Effects of antioxidants on oxidation of lard by gamma irradiation. Korean Journal of Food Science and Technology 27 6 (1998) 1047-1052
49. Kwon J.H., Kausar T., Lee J., Kim H.K., and Ahn D.U. The microwave-assisted extraction of fats from irradiated meat products for the detection of radiation-induced hydrocarbons. Food Science and Biotechnology 16 1 (2007) 150-153
50. Landaud S., Helinck S., and Bonnarme P. Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food. Applied Microbiology and Biotechnology 77 6 (2008) 1191-1205
51. Lagunas-Solar M.C. Radiation processing of foods: An overview of scientific principles and current status. Journal of Food Protection 58 2 (1995) 186-192
52. Lebepe S., Molins R.A., Charoen S.P., Farrar I.V.H., and Skowronski R.P. Changes in microflora and other characteristics of vacuum-packaged pork loins irradiated at 3.0 kGy. Journal of Food Science 55 (1990) 918-924
53. Lee M., Sebranek J., and Parrish Jr. F.C. Accelerated post-mortem aging of beef utilizing electron-beam irradiation and modified atmosphere packaging. Journal of Food Science 61 (1996) pp. 133-136, 141
54. Lee M., Sebranek J.G., Olson D.G., and Dickson J.S. Irradiation and packaging of fresh meat and poultry. Journal of Food Protection 59 1 (1996) 62-72
55. Lee K.H., Yook H.S., Lee K.W., Park W.J., Kim KS., and Byun M.W. Quenching mechanism and kinetics of ascorbyl palmitate for the reduction of the gamma irradiation- induced oxidation of oils. Journal of the American Oil Chemists Society 76 8 (1999) 921-925
56. Lescano G., Narvaiz P., Kairiyama E., and Kaupert N. Effect of chicken breast irradiation on microbiological, chemical and organoleptic quality. Lebensmittal Wissenund Technology 24 (1991) 130-134
57. Lorenz G., Stern D.J., Flath R.A., Haddon W.F., Tillin S.J., and Teranishi R. Identification of sheep liver volatiles. Journal of Agriculture and Food Chemistry 31 (1983) 1052-1057
58. Luchsinger S.E., Kropf D.H., Garcia-Zepeda C.M., Hunt M.C., Marsden J.L., Rubio E.J., et al. Color and oxidative rancidity of gamma and electron beam irradiated boneless pork chops. Journal of Food Science 61 5 (1996) 1000-1005
59. Luchsinger S.E., Kropf D.H., Garcia-Zepeda C.M., Chambers IV E., Hollingsworth M.E., Hunt M.C., et al. Sensory analysis and consumer acceptance or irradiated boneless pork chops. Journal of Food Science 61 5 (1996) 1261-1266
60. Luchsinger S.E., Kropf D.H., Garcia-Zepeda C.M., Hunt M.C., Stroda S.L., Marsden J.L., et al. Color and oxidative properties of irradiated whole muscle beef. Journal of Muscle Foods 8 (1997) 427-443
61. Luchsinger S.E., Kropf D.H., Garcia-Zepeda C.M., Hunt M.C., Stroda S.L., Marsden J.L., et al. Color and oxidative properties of irradiated ground beef patties. Journal of Muscle Foods 8 (1997) 445-464
62. Luchsinger S.E., Kropf D.H., Chambers IV E., Garcia-Zepeda C.M., Hunt M.C., Stroda S.L., et al. Sensory analysis of irradiated ground beef patties and whole muscle beef. Journal of Sensory Studies 12 (1997) 105-126
63. Mahrour A., Caillet S., Nketsia-Tabiri J., and Lacroix M. The antioxidant effect of natural substances on lipids during irradiation of chicken legs. Journal of the American Oil Chemists Society 80 7 (2003) 679-684
64. Marbach E.P., and Doty D.M. Food irradiation. Sulfides released from gamma-irradiated meat as estimated by condensation with n. n-dimethyl-p-phenylenediamine. Journal of the American Oil Chemists Society 4 (1956) 881-896
65. MacLeod G. In: Birch G.G., and Lindley M.G. (Eds). Developments in Food Flavours (1986), Elsevier Applied Science, London 191-223
66. Marco A., Navarro J.L., and Flores M. Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts. Journal of Agricultural and Food Chemistry 55 8 (2007) 3058-3065
67. Mattison M.L., Kraft A.A., Olson D.G., Walker H.W., Rust R.E., and James D.B. Effect of low-dose irradiation of pork loins on the microflora, sensory characteristics and fat stability. Journal of Food Science 51 (1986) 284-287
68. Meilgaard M.C. Flavor chemistry of beer. Part II: flavor and threshold of 239 aroma volatiles. Master Brewers Association of the Americas Technology Quarterly 12 (1975) 151-168
69. Merritt Jr. C., Angelini P., Wierbicki E., and Shultz G.W. Chemical changes associated with flavor in irradiated meat. Journal of Agriculture and Food Chemistry 23 (1975) 1037-1041
70. Min D.B., and Boff J.M. Chemistry and reaction of singlet oxygen in foods. Comprehensive Reviews in Food Science and Food Safety 1 (2002) 58-61
71. Montgomery J.L., Parrish Jr. F.C., and Olson D.G. Irradiation and storage effects on aroma and color of raw beef patties in anaerobic or aerobic packaging. Journal of Muscle Foods 11 1 (2000) 19-33
72. Motohashi N., Mori I., Sugiura Y., and Tanaka H. Modification of gamma-irradiation induced change in myoglobin by mercaptopropionylglycine and its related compounds and the formation of sulfmyoglobin. Radiation Research 86 (1981) 479-487
73. Mottram D.S. Flavour formation in meat and meat products: a review. Food Chemistry 62 (1998) 415-424
74. Murano P.S., Murano E.A., and Olson D.G. Irradiated ground beef: Sensory and quality changes during storage under various packaging conditions. Journal of Food Science 63 3 (1998) 548-551
75. Nam K.C., Ahn D.U., Du M., and Jo C. Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH. Journal of Food Science 66 8 (2001) 1220-1225
76. Nam, K.C., Prusa, K.J., & Ahn, D.U. (2002). Addition of antioxidant to improve quality and sensory characteristics of irradiated pork patties. In: Proceeding of the Annual Meeting of the Institute of Food Technologists. Anaheim, CA. Paper 88-7.
77. Nam K.C., and Ahn D.U. Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat. Poultry Science 82 9 (2003) 1468-1474
78. Nam K.C., and Ahn D.U. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Science 63 1 (2003) 1-8
79. Nam K.C., and Ahn D.U. Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast. Meat Science 63 3 (2003) 389-395
80. Nam K.C., Min B.R., Park K.S., Lee S.C., and Ahn D.U. Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated ground beef. Journal of Food Science 68 5 (2003) 1680-1685
81. Nam K.C., Min B.R., Yan H., Lee E.J., Mendonca A., Wesley I., et al. Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties. Meat Science 65 1 (2003) 513-521
82. Nam K.C., Min B.R., Lee S.C., Cordray J., and Ahn D.U. Prevention of pinking, off-odor, and lipid oxidation in irradiated pork loin using double packaging. Journal of Food Science 69 3 (2004) FCT214-FCT219
83. Nam K.C., Ko K.Y., Min B.R., Ismail H., Lee E.J., Cordray J., et al. Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Science 74 2 (2006) 380-387
84. Nawar W.W., Zhu R., and Yoo Y. Radiolytic products of lipids as markers for the detection of irradiated foods. In: Johnson D.E., and Stevenson M.H. (Eds). Food Irradiation and the Chemist (1990), Springer, Cambridge, UK 13-24
85. Obana H., Furuta M., and Masakazu T.Y. Detection of 2-alkylcyclobutanones in irradiated meat, poultry and egg after cooking. Journal of Health Science 52 4 (2006) 375-382
86. Ohene-Adjei S., Bertol T., Hyung Y., Ellis M., McKeith F.K., and Brewer M.S. Effect of vitamin E, low dose irradiation and display time on the quality of pork. Meat Science 68 (2004) 19-26
87. Olson D.G. Irradiation processing. In: Murano E. (Ed). Food Irradiation-A Sourcebook. Meat and Poultry Irradiation Short Course (1998), Lowa State University Press, Ames, IA 3-27
88. Olson D.G. Irradiation of food: scientific status summary. Food Technology 52 1 (1998) 56-62
89. Pauli G.H., and Tarantino L.M. FDA regulatory aspects of food irradiation. Journal of Food Protection 58 (1995) 209-212
90. Patterson R.L.S., and Stevenson M.H. Irradiation-induced off-odor in chicken and its possible control. British Poultry Science 36 (1995) 425-441
91. Ranau R., and Steinhart H. Identification and evaluation of volatile odor-active pollutants from different odor emission sources in the food industry. European Food Research and Technology 220 2 (2005) 226-231
92. Rowe D. High impact aroma chemicals. Part 2: the good, the bad, and the ugly. Perfumer and Flavorist 27 (2002) 24-29
93. Satin M. Use of irradiation for microbial decontamination of meat: situation and perspectives. Meat Science 62 (2002) 277-283
94. Schroll W., Nitz S., and Drawer F. Determination of aroma compounds in cooked chicken meat and hydrolysate. Zeitschrift fur Lebensmittel Untersuchung und Forschung 187 (1988) 558-560
95. Schweigert B.S., Doty D.M., and Niven Jr. C.F. A summary of studies on the irradiation of meats. In Radiation sterilization: review of the literature in selected fields. Chicago quartermaster depot (1954), U.S. Army, Chicago, IL
96. Shahidi F. Flavor of meat and meat products-an overview. In: Shahidi F. (Ed). Flavor of meat and meat products (1994), Blackie Academic and Professional, London 1-3
97. Shultz G.W., Cohen J.S., Mason V.C., and Wierbicki E. Flavor and textural changes in radappertized chicken as affected by irradiation temperature, NaCl and phosphate additions. Journal of Food Science 42 4 (1977) 885-889
98. Soltoft M. Flavour active sulphur compounds in beer. Brygmesteren 2 (1988) 18-24
99. Sommers C.H., and Xuetong F. Antioxidant power, lipid oxidation, color, and viability of Listeria monocytogenes in beef bologna treated with gamma radiation and containing various levels of glucose. Journal of Food Protection 65 11 (2002) 1750-1755
100. Spinks J.W.T., and Woods R.J. An introduction to radiation chemistry (1976), Wiley, NY
101. Stout, J., Muthukamarappan, K., Julson, J.L. (2000). In: Proceedings of the Annual Meeting of the Institute of Food Technologists. Dallas, TX. Paper 86A-25.
102. Stubbs, R.L., Morgan, J.B., Bates, P.K., Dolezal, H.G. (1999). Effect of supplemental vitamin E on the color and case-life of top loin steaks and ground chuck patties in modified atmosphere case-ready retail packaging systems. Animal Science Research Report. Oklahoma State University. Stillwater. OK.
103. Tappel, A.L., Groninger, H., & Knapp, F.W. (1958). Relationship of irradiation induced fat oxidation and flavor, color and vitamin changes in meat. Quartermaster Food and Container Institute for the Armed Forces. Natick, MS.
104. Thakur B.R., and Singh R.K. Food irradiation Chemistry and applications. Food Reviews International 10 4 (1994) 437-473
105. Thayer D.W., Boyd G., Fox J.B., Lakritz L., and Hampson J.W. Variations in radiation sensitivity of foodborne pathogens associated with meat. Journal of Food Science 60 1 (1995) 63-67
106. Taub I.A., Karielian R.A., Halliday J.W., Walker J.E., Angeline P., and Merritt C. Factors affecting radiolytic effects of food. Radiation Physics and Chemistry 14 (1975) 639-653
107. USDA National Nutrient Database for Standard Reference, Release 20. (2007). http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/
108. WHO. (1981). Wholesomeness of Irradiated Foods. World Health Organization. Technical Report Series 659. Geneva.
109. Wiegand, B.R., Gassman, K., Swan, J.E., Parrish Jr., F.C., Trenkle, A.H. & Larsen, S.T. (2001). Conjugated linoleic acid (CLA in diets of beef steers results in higher red color scores and lower lipid oxidation of irradiated ground beef patties. Beef Research Report, Iowa State University, Ames, IA. A.S. Leaflet R1764.
110. Yang S., Shewfelt R.L., Lee K.S., and Kays S.J. Comparison of odor-active compounds from six distinctly different rice flavor types. Journal of Agricultural and Food Chemistry 56 8 (2008) 2780-2787
111. Yong J., Hun K., Sung Y.P., Wo J.C., Seong S.Y., and Young J.Y. Identification of irradiation-induced volatile flavor compounds in chicken. Journal of Korean Society of Food Science and Nutrition 29 6 (2000) 1050-1056
112. Yong J., Hun K., Sung Y.P., So J.K., and Young J.Y. Identification of irradiation- induced volatile flavor compounds in beef. Journal of Korean Society of Food Science and Nutrition 29 6 (2000) 1042-1049
113. Zhao Y., Sebranek J.G., Dickson J., and Lee M. Bacteriological, physicochemical and sensory quality of fresh pork chops with low-dose irradiation and modified-atmosphere packaging. Journal of Food Protection 59 5 (1996) 493-501
114. Zhu M.J., Lee E.J., Mendonca A., and Ahn D.U. Effect of irradiation on the quality of turkey ham during storage. Meat Science 6 (2003) 63-68