Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

• Electron-beam (EB) was applied to pork jerky to improve safety.
• Onion peel extract (OP) was used synergistic effect on microbial reduction.
• Barbecue flavor (BF) was introduced to achieve consistency of flavor.
• EB with OP and BF improved safety without negative effects on quality of pork jerky.

The combined effects of electron-beam (EB) irradiation and addition of onion peel (OP) extract and barbecue flavor (BF) on inactivation of foodborne pathogens and the quality of pork jerky was investigated. Prepared pork jerky samples were irradiated (0, 1, 2, and 4 kGy) and stored for 2 month at 25 °C. The D10 values of Listeria monocytogenes, Escherichia coli, and Salmonella typhimurium observed in the OP treated samples were 0.19, 0.18, and 0.19 kGy, whereas those in control were 0.25, 0.23, and 0.20 kGy, respectively. Irradiated samples with OP extract and BF had substantially lower total aerobic bacterial counts than the control had. Samples with added OP extract and BF had lower peroxide values than the control had. Sensory evaluation indicated that overall acceptability of treated samples was not changed up to 2 kGy. Therefore, EB irradiation, combined with OP extract and BF, has improved the microbiological safety with no negative effects on the quality of pork jerky.