کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2451689 | 1109691 | 2008 | 10 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP](/preview/png/2451689.png)
The objective of this research was to extend ground beef retail display life using antioxidants, reductants, and/or TSP treatments combined with electron beam irradiation. Ground beef was produced with added butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) with the following combinations; (1) ascorbate; (2) trisodium phosphate(buffer); (3) erythorbate; (1) and (2); (1) and (3); (1), (2), and (3); and an untreated control, C. Half of the treated samples were irradiated (I) at 2.0 kGy-absorbed dose under a nitrogen atmosphere, half remained non-irradiated (N). Samples were displayed under atmospheric oxygen and evaluated for total aerobic plate count (TPC), thiobarbituric acid reactive substances (TBARS) and instrumental color during 9 d of simulated retail display (SRD). Controls had the highest (P < 0.05) TBARS value and the lowest (P < 0.05) redness (CIE a∗), proportion of oxymyoglobin and vividness. Treated irradiated samples were just as red and vivid on SRD day 9 as the non-irradiated untreated control at day 0. Treatments stabilized color and lipids of ground beef after irradiation and during SRD.
Journal: Meat Science - Volume 78, Issue 4, April 2008, Pages 359–368