Application of Irradiation on Aging of Beef with Different Temperatures

S.H. Lee; S.Y. Kim; H.I. Yong; J.Y. An; K.C. Nam; C. Jo

Application of Irradiation on Aging of Beef with Different Temperatures

In: 63rd International Congress of Meat Science and Technology

Authors:

S.H. Lee

S.H. Lee ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

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S.Y. Kim

S.Y. Kim ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

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H.I. Yong

H.I. Yong ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

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J.Y. An

J.Y. An ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

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K.C. Nam

K.C. Nam ²Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea; cheorun@snu.ac.kr

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, and

C. Jo

C. Jo ¹Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea

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Type:: Chapter

Pages:: 564–565

DOI:: https://doi.org/10.3920/9789086868605_250

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The objective of present study was to determine the effects of irradiation and aging temperature on microbial and physicochemical properties of beef (M. semimembranosus) during aging period. The beef samples were irradiated at 0 and 5 kGy using electron-beam (EB) and X-ray (XR). Then, the samples were aged for 14 days at 4 and 14 °C, respectively. EB and XR reduced the initial total aerobic bacteria counts and maintained during storage. The a* value of beef showed lower in irradiated sample initially but not after storage for 14 days. Shear force of beef showed no difference among treatments throughout the aging period (P<0.05). In conclusion, irradiation can be used in beef prior to aging in order to control microbial growth during high temperature aging (14 °C) for shortening aging time.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Application of Irradiation on Aging of Beef with Different Temperatures

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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