کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2450502 | 1109653 | 2009 | 6 صفحه PDF | دانلود رایگان |

A randomized complete block design with three replications was utilized to determine the effects of ionizing irradiation and hydrostatic pressure on the inactivation of Escherichia coli O157:H7, volatile composition, and consumer acceptability (n = 155) of frozen ground beef patties. E-beam and X-ray irradiation (2 kGy) inactivated E. coli O157:H7 below the limit of detection, while hydrostatic pressure treatment (300 mPa for 5 min at 4 °C) did not inactivate this pathogen. Solid-phase microextraction (SPME) was used to extract volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure altered the volatile composition (P < 0.05) of the ground beef patties in respect to radiolytic products. However, results were inconclusive on whether these differences were great enough to use this method to differentiate between irradiated and non-irradiated samples in a commercial setting. Irradiation did not affect (P > 0.05) consumer acceptability of ground beef patties when compared to untreated samples, but hydrostatic pressure caused decreased acceptability (P < 0.05) when compared to other treatments.
Journal: Meat Science - Volume 81, Issue 4, April 2009, Pages 705–710