Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic

The effects of various doses of electron-beam irradiation on the changes in microbiological attributes of fermented sausage and the combined effect of electron-beam irradiation and various antioxidants on the oxidative stability and sensory properties during cold storage were investigated. Results indicated that 2 kGy of irradiation was the most effective in manufacturing a fermented sausage, and the addition of rosemary extracts was effective in controlling the production of off-flavor and development of lipid oxidation during cold storage.