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Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
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 Title & Authors
Comparison of Quality of Bologna Sausage Manufactured by Electron Beam or X-Ray Irradiated Ground Pork
Shin, Mee-Hye; Lee, Ju-Woon; Yoon, Young-Min; Kim, Jong Heon; Moon, Byeong-Geum; Kim, Jae-Hun; Song, Beom-Suk;
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 Abstract
Ground lean pork was irradiated by an electron beam or X-rays to compare the effects of two types of radiation generated by a linear accelerator on the quality of Bologna sausage as a model meat product. Raw ground lean pork was vacuum packaged at a thickness of 1.5 cm and irradiated at doses of 2, 4, 6, 8, or 10 kGy by an electron beam (2.5 MeV) or X-rays (5 MeV). Solubility of myofibrillar proteins, bacterial counts, and thiobarbituric acid reactive substance (TBARS) values were determined for raw meat samples. Bologna sausage was manufactured using the irradiated lean pork, and total bacterial counts, TBARS values, and quality properties (color differences, cooking yield, texture, and palatability) were determined. Irradiation increased the solubility of myofibrillar proteins in a dose-dependent manner (p<0.05). Bacterial contamination of the raw meat was reduced as the absorbed dose increased, and the reduction was the same for both radiation types. Differences were observed only between irradiated and non-irradiated samples (p<0.05). X-ray irradiation may serve as an alternative to gamma irradiation and electron beam irradiation.
 Keywords
electron beam;x-ray;food irradiation;ground lean pork;bologna sausage;
 Language
English
 Cited by
1.
Effects of irradiation source and dose level on quality characteristics of processed meat products, Radiation Physics and Chemistry, 2017, 130, 259  crossref(new windwow)
2.
Effect of irradiated pork on physicochemical properties of meat emulsions, Radiation Physics and Chemistry, 2016, 119, 279  crossref(new windwow)
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