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Meat Sci. 2018 Feb;136:85-92. doi: 10.1016/j.meatsci.2017.10.016. Epub 2017 Nov 6.

Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation.

Author information

1
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea. Electronic address: lo0703ve@snu.ac.kr.
2
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea. Electronic address: awsm_y@naver.com.
3
Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea. Electronic address: kichang@scnu.kr.
4
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea. Electronic address: samooel@cnu.ac.kr.
5
Department of Health Administration and Food Hygiene, Jinju Health College, Jinju 52655, Republic of Korea. Electronic address: tousa0994@naver.com.
6
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea. Electronic address: cheorun@snu.ac.kr.

Abstract

The effects of irradiation source (electron beam [EB] and X-ray [XR]), aging temperature (4°C and 14°C), and aging time (0, 3, 7, and 14days) were evaluated on microbial quality, physicochemical properties, and calpain-1 autolysis in beef M. semimembranosus. Regardless of irradiation source, irradiation prior to aging reduced the total number of aerobic bacteria in beef and this reduction was maintained during aging. Irradiation did not affect the pH, b value, shear force, or myofibrillar fragmentation index of beef at day 0. Degradation of sarcoplasmic and myofibrillar proteins was greater in beef aged at 14°C compared with beef aged at 4°C. EB- or XR-irradiated samples showed slower autolysis of calpain-1; however, beef tenderness was not affected. Therefore, EB or XR irradiation can be applied to beef prior to aging to control microbial growth during high temperature (14°C) aging, thus shortening the aging time without adversely affecting the physicochemical properties of beef.

KEYWORDS:

Beef; High temperature aging; Irradiation; Microbial quality; Tenderness

PMID:
29107867
DOI:
10.1016/j.meatsci.2017.10.016
[Indexed for MEDLINE]

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