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Meat Sci. 2016 Aug;118:43-51. doi: 10.1016/j.meatsci.2016.03.020. Epub 2016 Mar 23.

Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients.

Author information

1
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
2
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; University of Tours, 60 rue du Plat D'Etain, 37020 Tours Cedex, France.
3
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; BSA Food Ingredients Inc., 6005, boul. Couture, St- Leonard, QC H1P 3E1, Canada.
4
Montmorency College, 475 boulevard de l'Avenir, Laval, QC H7N 5H9, Canada.
5
Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address: Monique.Lacroix@iaf.inrs.ca.

Abstract

The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4°C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality.

KEYWORDS:

Gamma irradiation; Immunocompromised patients; Marinating; Microbiological quality; Physicochemical quality; Ready-to-cook meat

PMID:
27043970
DOI:
10.1016/j.meatsci.2016.03.020
[Indexed for MEDLINE]

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