کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2451401 1109680 2008 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken
چکیده انگلیسی

Ground beef, pork, and chicken thigh meats were irradiated at 0 or 5.0 kGy before and after cooking and then stored at −40 °C in oxygen permeable bags. The pH, lipid oxidation, volatiles, and carbon monoxide production of the meat were determined at 0 and 6 months of storage. The pH values of raw meats from different animal species were different (5.36–6.25) and were significantly increased by cooking, irradiation, and storage (p < 0.05). Irradiation had no effect on the TBARS values of ground beef and pork, but significantly increased the TBARS of chicken thigh meat. Cooking, whether it was done before or after irradiation, caused significant increase in TBARS and was most significant in chicken and pork. The numbers of volatiles analyzed by GC/MS were higher in irradiated meats than the non-irradiated ones regardless of meat source. Sulfur-containing compounds were newly produced or increased by irradiation, but dimethyl disulfide and dimethyl trisulfide were not detected in the non-irradiated meats regardless of cooking treatment. Irradiation time, whether done before or after cooking, had little effect on the TBARS, volatiles, and carbon monoxide production in the meat.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 80, Issue 3, November 2008, Pages 903–909
نویسندگان
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