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Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties
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Comparison of the Quality of Gamma Ray- or Electron Beam-irradiated Minced Pork and Pork Patties
Song, Beom-Seok; Park, Jin-Gyu; Kim, Wang-Geun; Kim, Jae-Hun; Choi, Jong-Il; Yoon, Yo-Han; Byun, Myung-Woo; Kim, Cheon-Jei; Lee, Ju-Woon;
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This study was conducted to determine the effects of gamma and e-beam irradiation on the quality of minced pork and pork patties. Each sample was irradiated at 5 to 20kGy, and its quality characteristics were then evaluated during storage at 30. The results of the total bacterial populations in the minced-pork and pork patty samples showed that the antimicrobial effect of gamma irradiation was superior to that of e-beam irradiation. The 2-thiobarbituric acid reactive substances (TBARS) value of all the samples significantly increased (p<0.05) as the irradiation dose and storage period increased. In addition, the gamma-irradiated (GI) samples had higher (p<0.05) TBARS values than the e-beam-irradiated (EI) samples. The volatile basic nitrogen contents of the GI samples were lower (p<0.05) than those of the EI samples. The color values, such as the (brightness), (redness), and (yellowness) of the minced pork and pork patties, were increased (p<0.05) by irradiation. The hardness and sensory properties, such as the color, chewiness, taste, and overall acceptability of the pork patties, were decreased when the irradiation dose increased, and the hardness and sensory scores of the GI samples were lower than those of the EI samples.
gamma ray;electron beam;minced pork;pork patties;sensory quality;
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