Applications of Irradiation on Meat and Meat Products

Irradiation of Food Commodities

Volumn , Issue , 2010, Pages 171-221

  Arvanitoyannis, Ioannis S ^a   Stratakos, Alexandros Ch ^a  

^a UNIVERSITY OF THESSALY   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79958050477     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374718-1.10006-9     Document Type: Chapter

References (76)

1. Ahn D.U., Olson D.G., Jo C., Chen X., Wu C., Lee J.I. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. Meat Science 1998, 49(1):27-39.
2. Ahn D.U., Nam K.C., Du M., Jo C. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Science 2000, 54(3):209-215.
3. Ahn D.U., Jo C., Du M., Olson D.G., Nam K.C. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Meat Science 2000, 56(2):203-209.
4. Ahn D.U., Nam K.C., Du M., Jo C. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage. Meat Science 2001, 57(4):413-418.
5. Ahn H.J., Kim J.H., Jo C., Lee J.W., Yook H.S., Byun M.W. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage. Food Control 2004, 15(3):197-203.
6. oC. Food Control 2002, 13:437-444.
7. Badr H.M. Use of irradiation to control foodborne pathogens and extend the refrigerated market life of rabbit meat. Meat Science 2004, 67(4):541-548.
8. Badr H.M. Elimination of Escherichia coli O 157:H7 and Listeria monocytogenes from raw beef sausage by γ-irradiation. Molecular Nutrition & Food Research 2005, 49:343-349.
9. oC. Food Chemistry 2007, 104:665-679.
10. Bruhn C.M. Consumer attitudes and market response to irradiated food. Journal of Food Protection 1995, 58(2):175-181.
11. Byun M.W., Lee J.W., Yook H.S., Lee K.H., Kim S., Kim W.J., Kim K.S. Effect of gamma irradiation on the raw meat in Bologna sausage production. International Journal of Food Science and Technology 2000, 35(6):599-601.
12. Byun M.W., Lee J.W., Jo C., Yook H.S. Quality properties of sausage made with gamma-irradiated natural pork and lamb casing. Meat Science 2001, 59(3):223-228.
13. Chen Y.J., Zhou G.H., Zhu X.D., Xu X.L., Tang X.Y., Gao F. Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid. Meat Science 2007, 75(3):423-431.
14. Davis K.J., Sebranek J.G., Huff-Lonergan E., Ahn D.U., Lonergan S.M. The effects of irradiation on quality of injected fresh pork loins. Meat Science 2004, 67(3):395-401.
15. Diehl J.F. Safety of irradiated foods 1995, Dekker, New York. 2nd ed.
16. Dogbevi M.K., Vachon C., Lacroix M. Physicochemical and microbiological changes in irradiated fresh pork loins. Meat Science 1999, 51(4):349-354.
17. Du M., Nam K.C., Ahn D.U. Cholesterol and lipid oxidation products in cooked meat as affected by raw-meat packaging and irradiation and by cooked-meat packaging and storage time. Journal of Food Science 2001, 66(9):1396-1401.
18. Du M., Ahn D.U. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat. Poultry Science 2002, 81(8):1251-1256.
19. E-Zeany B.A., Abdel-Fattah L.E., Hassan I.M. Stability of fat during irradiation and subsequent storage of irradiated buffalo meat. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 1980, 171(1):5-8.
20. Fan X., Niemira B.A., Rajkowski K.T., Phillips J., Sommers C.H. Sensory evaluation of irradiated ground beef patties for the National School Lunch Program. Journal of Food Science 2004, 69(9):384-387.
21. Farkas J. Irradiation as a method for decontaminating food: A review. International. Journal of Food Microbiology 1998, 44(3):189-204.
22. Formanek Z., Lynch A., Galvin K., Farkas J., Kerry J.P. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef. Meat Science 2003, 63(4):433-440.
23. Fu A.H., Sebranek J.G., Murano E.A. Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and cured ham after irradiation. Journal of Food Science 1995, 60:1001-1005.
24. Giroux M., Ouattara B., Yefsah R., Smoragiewicz W., Saucier L., 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 2001, 49(2):919-925.
25. Gomes C., Da Silva P.F., Castell-Perez M.E., Moreira R.G. Quality and microbial population of Cornish game hen carcasses as affected by electron beam irradiation. Journal of Food Science 2006, 71(7):327-336.
26. Hampson J.W., Fox J.B., Lakritz L., Thayer D.W. Effect of low dose gamma radiation on lipids in five different meats. Meat Science 1996, 42(3):271-276.
27. Hollingsworth P. Consumer approval of irradiated meat still tentative. Food Technology 1998, 52:24.
28. Houser T.A., Sebranek J.G., Lonergan S.M. Effects of irradiation on properties of cured ham. Journal of Food Science 2003, 68(7):2362-2365.
29. Jo C., Lee J.I., Ahn D.U. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage. Meat Science 1999, 51(4):355-361.
30. Jo C., Ahn D.U. Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content. Journal of Food Science 2000, 65(2):270-275.
31. Jo C., Jin S.K., Ahn D.U. Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage. Meat Science 2000, 55(1):107-113.
32. Jo C., Ahn D.U., Byun M.W. Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil. Food Chemistry 2002, 76(3):299-305.
33. oC. Meat Science 2003, 64:13-17.
34. Kamat A.S., Khare S., Doctor T., Nair P.M. Control of Yersinia enterocolitica in raw pork and pork products by γ-irradiation. International Journal of Food Microbiology 1997, 36(1):69-76.
35. Kanatt S.R., Paul P., D'Souza S.F., Thomas P. Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage. Journal of Food Safety 1997, 17(4):283-294.
36. Kanatt S.R., Chander R., Radhakrishna P., Sharma A. Potato peel extracts as natural antioxidant for retarding lipid peroxidation in radiation processed lamb meat. Journal of Agriculture and Food Chemistry 2005, 53(5):1499-1504.
37. Kanatt S.R., Chander R., Sharma A. Effect of radiation processing of lamb meat on its lipids. Food Chemistry 2006, 97(1):80-86.
38. Kang H.J., Jo C., Kwon J.H., Kim J.H., Chung H.J., Byun M.W. Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty. Food Control 2007, 18(5):430-435.
39. Kim Y.H., Nam K.C., Ahn D.U. Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species. Meat Science 2002, 61(3):257-265.
40. Kusmider E.A., Sebranek J.G., Lonergan S.M., Honeyman M.S. Effects of carbon monoxide packaging on color and lipid stability of irradiated ground beef. Journal of Food Science 2002, 67(9):3463-3468.
41. Lacroix M., Smoragiewicz W., Jobin M., Latreille B., Krzystyniak K. Protein quality and microbiological changes in aerobically or vacuum-packaged, irradiated fresh pork loins. Meat Science 2000, 56(1):31-39.
42. Lopez-Gonzalez V., Murano P.S., Brennan R.E., Murano E.A. Sensory evaluation of ground beef patties irradiated by gamma rays versus electron beam under various packaging conditions. Journal of Food Quality 2000, 23(2):195-204.
43. Lorenzen C.L., Heymann H. Effect of irradiation on consumer perception and descriptive analysis of ground beef patties. Journal of Muscle Food 2003, 14(3):233-239.
44. Luchsinger S.E., Kropf D.H., García Zepeda C.M., Hunt M.C., Marsden J.L., Rubio Canas E.J., Kastner C.L., Kuecker W.G., Mata T. Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops. Journal of Food Science 1996, 61(5):1000-1006.
45. Luchsinger S.E., Kropf D.H., Garcia Zepeda C.M., Hunt M.C., Stroda S.L., Marsden J.L., Kastner C.L. Color and oxidative properties of irradiated whole muscle beef. Journal of Muscle Foods 1997, 8(4):427-443.
46. Luchsinger S.E., Kropf D.H., Chambers IV C.M., Garcia Zepeda C.M., Hunt M.C., Stroda S.L., Hollingsworth M.E., Marsden J.L., Kastner C.L. Sensory analysis of irradiated ground beef patties and whole muscle beef. Journal of Sensory Studies 1997, 12(2):105-126.
47. Millar S.J., Moss B.W., Stevenson M.H. The effect of ionising radiation on the colour of leg and breast of poultry meat. Meat Science 2000, 55(3):361-370.
48. Millar S.J., Moss B.W., Stevenson M.H. The effect of ionising radiation on the colour of beef, pork and lamb. Meat Science 2000, 55(3):349-360.
49. Min J.S., Lee S.O., Jang A., Jo C., Lee M. Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork. Food Chemistry 2007, 104(2):791-799.
50. Monk J.D., Beuchat L.R., Doyle M.P. Irradiation inactivation of food-borne microorganisms. Journal Food Protection 1995, 58(2):197-208.
51. Montogomery J.L., Parrish J.R., Olson D.G. Irradiation and storage effects on aroma and color of raw beef patties in anaerobic or aerobic packaging. Journal of Muscle Foods 2000, 11(9):19-33.
52. Montgomery J.L., Parrish F.C., Olson D.G., Dickson J.S., Niebuhr S. Storage and packaging effects on sensory and color characteristics of ground beef. Meat Science 2003, 64(4):357-363.
53. Murano E.A. Microbiology of irradiated foods. Food Irradiation: A Source Book 1995, 29-61. Iowa State University Press, Ames. E.A. Murano (Ed.).
54. Murano P.S., Murano E.A., Olson D.G. Irradiated ground beef: Sensory and quality changes during storage under various packaging conditions. Journal of Food Science 1998, 63(3):548-551.
55. Nam K.C., Ahn D.U., Du M., Jo C. Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH. Journal of Food Science 2001, 66(8):1225-1229.
56. Nam K.C., Min B.R., Park K.S., Lee S.C., Ahn D.U. Effects of ascorbic acid and antioxidants on the lipid oxidation and volatiles of irradiated ground beef. Journal of Food Science 2003, 68(5):1680-1685.
57. Nam K.C., Ahn D.U. Effects of ascorbic acid and antioxidants on the color of irradiated ground beef. Journal of Food Science 2003, 68(5):1686-1690.
58. Nam K.C., Ahn D.U. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties. Meat Science 2003, 63(1):1-8.
59. Nam K.C., Ko K.Y., Min B.R., Ismail H., Lee E.J., Cordray J., Ahn D.U. Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties. Meat Science 2007, 75(1):61-70.
60. Nanke K.E., Sebranek J.G., Olson D.G. Color characteristics of irradiated vacuum-packaged pork, beef, turkey. Journal of Food Science 1998, 63(6):1001-1006.
61. Nortje K., Buys E.M., Minnaar A. Effect of γ-irradiation on the sensory quality of moist beef biltong. Meat Science 2005, 71(4):603-611.
62. Ohene-Adjei S., Bertol T., Hyun Y., Ellis M., McKeith F.K., Brewer M.S. Effect of vitamin E, low dose irradiation, and display time on the quality of pork. Meat Science 2004, 68(1):19-26.
63. Rao D.N., Nair K.K.S., Sakhare P.Z. Meat microbiology and spoilage in tropical countries. The Microbiology of Meat and Poultry 1998, 220-265. Blackie, London. A. Davies, R. Board (Eds.).
64. Sadler G., Chappas W., Pierce D.E. Evaluation of e-beam, gamma- and X-ray treatment on the chemistry and safety of polymers used with pre-packaged irradiated foods: a review. Food Additives & Contaminants 2001, 18(6):475-501.
65. Samelis J., Kakouri A., Savvaidis I.N., Riganakos K., Kontominas M.G. Use of ionizing radiation doses of 2 and 4 kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production. Journal of Meat Science 2005, 70(1):189-195.
66. Satin M. Use of irradiation for microbiological decontamination of meat: situation and perspectives. Meat Science 2002, 62:277-283.
67. Vickers Z.M., Wang J. Liking of ground beef patties is not affected by irradiation. Journal of Food Science 2002, 67(1):380-383.
68. Vural A., Aksu H., Erkan M.E. Low-dose irradiation as a measure to improve microbiological quality of Turkish raw meat ball (cig kofte). International Journal of Food Science and Technology 2006, 41(9):1105-1107.
69. Wheeler T.L., Shackelford S.D., Koohmaraie M. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. Journal of Animal Science 1999, 77(12):3219-3224.
70. Wong P.Y.Y., Kitts D.D. The effects of herbal pre-seasoning on microbial and oxidative changes in irradiated beef steaks. Food Chemistry 2002, 76(2):197-205.
71. Wong P.Y.Y., Nilmini Wijewickreme A., Kitts D.D. Fat content and ascorbic acid infusion influence microbial and physicochemical qualities of electron beam irradiated beef patties. Food Chemistry 2005, 89(1):93-102.
72. Yilmaz I., Gecgel U. Effects of gamma irradiation on trans fatty acid composition in ground beef. Food Control 2007, 18(6):635-638.
73. Yoon K.S. Effect of gamma irradiation on the texture and microstructure of chicken breast meat. Meat Science 2003, 63(2):273-277.
74. Zhao Y., Sebranek.J.G. Physicochemical and sensory qualities of fresh pork chops as affected by phosphate, ascorbate or sorbate dipping prior to irradiation. Journal of Food Science 1996, 61(6):1281-1284.
75. Zhu M.J., Mendonca A., Ahn D.U. Temperature abuse affects the quality of irradiated pork loins. Meat Science 2004, 67(4):643-649.
76. Zienkewicz L.S.H., Penner K.P. Consumer's perceptions of irradiated ground beef after education and product exposure. Food Protection Trends 2004, 24(10):740-745.