Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Studies on the Preservation of Raw Beef by Gamma Radiation

감마선 조사에 의한 우육의 저장에 관한 연구

  • Kim, Yun-Jin (Food Technology Division, Radiation Research Institute in Agriculture Office of Atomic Energy) ;
  • Park, Yong-Kun (Food Technology Division, Radiation Research Institute in Agriculture Office of Atomic Energy) ;
  • Kong, Un-Young (Food Technology Division, Radiation Research Institute in Agriculture Office of Atomic Energy)
  • 김년진 (원자력청 방사선농학연구소 식품공학연구실) ;
  • 박용근 (원자력청 방사선농학연구소 식품공학연구실) ;
  • 공운영 (원자력청 방사선농학연구소 식품공학연구실)
  • Published : 1972.06.28
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Abstract

Studies were made to investigate the influence of vacuum packing after irradiating mean doses of gamma ray at freezing temperature $(-20^{\circ}C)$ on the keeping quality and color of raw beef. Fresh round steaks were packaged anaerobically in aluminum foil, and irradiated with 0.25 and 0.5 Mrad followed by storage at $5^{\circ}C$. The shelf life of beef irradiated with 0.5 Mrad could be extended about 10 days longer than unirradiated, and the off-odors was not developed. The discoloration by irradiation was shown, but soon reverted to about 90 percentage myoglobin in 20 hours.

진공포장과 극저온에서의 중선량조사가 우육의 저장성 및 육색에 미치는 영향을 연구하기 위해 aluminum foil로 진공포장하고 0.25 Mrad와 0.5Mrad로 조사한 후 $5^{\circ}C$에서 저장했다. 저장 중 우육의 신선도와 육색소의 변화를 경시적으로 측정했다. 우육의 shelf life는 0.5Mard조사로써 비조사육보다 약 10일간 연장되었고 조사취는 나지 않았다. 또한 육색소도 방사선조사에 의하여 약간의 퇴색을 초래했으나 곧 회복되어 약 20시간 후에는 90%의 Mb을 나타냈다.

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