Effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky

To investigate the effect of electron beam irradiation on quality and protein nutrition values of spicy yak jerky (SYJ), irradiation doses of 0, 2, 5, 7 and 9 kGy were used to treat SYJ. The results showed that the color preference, taste, hardness, and gumminess of SYJ decreased with the increase in the irradiation dose, while the drip loss, off-odor of SYJ increased with increase in irradiation dose. Free radicals produced by electron beam irradiation might be the reason for these quality changes of SYJ. This is supported by the increase in the TBARS and decrease in the capsanthin content of SYJ with the increase in irradiation dose. Low dose of irradiation didn't result in obvious changes of the protein biological value of SYJ, but an irradiation dose of 9 kGy led to significant (P < 0.05) decrease of biological efficiency of protein in SYJ.