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Irradiation pasteurization of bovine muscle

University of British Columbia

The effect of pasteurizing dose levels of irradiation on the lipid and protein fractions of raw bovine muscle was studied by chemical amalysis and taste panel evaluation. The following storage conditions were evaluated: (a) Long term anaerobic storage at 39°F (b) Short term aerobic storage at 39°F (c) Frozen storage at -10°F (d) Cooking and short term aerobic storage at 39°F. Free fatty acid content increased with time of storage at 39°F. Irradiation with 1 Mrad of γ irradiation depressed free fatty acid development. During frozen storage the unirradiated sample was significantly higher in free fatty acids than the irradiated samples (0.1 Mrad and 0.5 Mrad). The quantity of phospholipid was reduced by both aerobic and anaerobic storage but no significant difference was evident between irradiated and unirradiated samples. The formation of free amino acids during storage was retarded by irradiation. A significant difference in flavour between control samples and those which received 0.5 Mrad of irradiation was found consistently by taste panel evaluation. The flavour difference resulted from characteristic irradiation odour. Rancid flavours were not detected by the panel. Thiobarbituric reactive substances (TBRS) increased during short term aerobic storage, however a significant difference did not exist between irradiated and unirradiated samples. During long term anaerobic storage the TBRS of irradiated samples increased faster than that of unirradiated samples, but the difference was relatively small. During frozen storage TBRS increased in direct proportion to the level of irradiation. Aerobic storage of cooked meat at 39°F resulted in a rapid increase of TBRS but the level was not affected by irradiation.

Text

2011-04-29

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http://hdl.handle.net/2429/34168

Food Science

University of British Columbia

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