14B-4 |
Effects of irradiation on microbial, physiochemical, and sensory properties of marinated meat steaks |
A. KALBASI and T. D. KNIGHT. Dept. of Animal Science, Texas A&M Univ., 2471 TAMU, College Station, TX 77843-2471 Marinated meat products are characterized by increased tenderness, juiciness, and enhanced flavor. Injection of phosphate into meat products can improve quality, however a decrease in shelflife may result. The objective of this study was to evaluate the microbial, physiochemical, and sensory properties of irradiated phosphate injected beef and pork steaks during cold storage. Meat quality was evaluated by aerobic plate count (APC), lactic acid bacteria (LAB), pH, moisture, color, and trained sensory panel. Injected samples were vacuum packaged, frozen and irradiated to 0.0, 1.7 & 3.0 kGy. Irradiation at both levels extended firstly, the shelflife of phosphate injected beef and pork resulting in a 2log reduction in APC and LAB, secondly, stabilized the color, pH, and moisture of irradiated samples throughout storage. The overall acceptance sensory scores (OASS) of irradiated raw beef were much higher than non-irradiated during storage. The OASS of cooked beef were same for all the treatments, however the sour taste of non-irradiated samples was higher than irradiated ones. While the OASS of irradiated raw pork were relatively high during 30 days of storage; there was a sharp decrease in OASS of non-irradiated raw pork between 10 to 30 days of storage. The OASS of raw pork slightly declined with the development of sliminess and off odors during storage. The combined odors of (cardboard + toasted) and (painty + putrid) respectfully identified in irradiated and non-irradiated raw pork samples. Although the OASS of cooked pork were the same for all treatments, the juiciness of irradiated samples were higher than non-irradiated ones. Analysis of the final results showed, which irradiation levels were better for raw and cooked meat steaks. Overall, irradiation was an effective way to preserve the high quality of marinated meat products with minimal sensory and physiochemical changes and extend the shelflife for long storage.
Session 14B, Food Chemistry: Physicochemical properties
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