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Effect of Natural Ingredients and Red Wine for Manufacturing Meat Products on Radiation Sensitivity of Pathogens Inoculated into Ground Beef
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 Title & Authors
Effect of Natural Ingredients and Red Wine for Manufacturing Meat Products on Radiation Sensitivity of Pathogens Inoculated into Ground Beef
Yun, Hye-Jeong; Kim, Hyun-Joo; Jung, Yeon-Kook; Jung, Samooel; Lee, Ju-Woon; Jo, Cheo-Run;
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This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.
ground beef;natural ingredients;red wine;radiation sensitivity;pathogen;
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전자선 조사와 양파껍질 추출물 및 향미물질 첨가가 돈육포의 미생물학적 및 관능적 품질에 미치는 영향,김현주;강민구;조철훈;

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