Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Application of Gamma Irradiation for the Reduction of Residual Nitrite and Nitrosamine in Meat Products

  • Ahn, Hyun-Joo (Food Science & Human Nutrition, Michigan State University, Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Food Science & Human Nutrition, Michigan State University, Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Food Science & Human Nutrition, Michigan State University, Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Jo, Cheorun (Food Science & Human Nutrition, Michigan State University, Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Food Science & Human Nutrition, Michigan State University, Dept. of Radiation Food Science & Biotechnology, Korea Atomic Energy Research Institute)
  • Published : 2004.12.01
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Abstract

Nitrite, a curing agent of meat products, is precursors of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions as well as having its own toxicity. Some researches have been conducted to evaluate the effects of ionizing radiation on the reduction of residual nitrite and N-nitrosamines in an aqueous model system and cured meat products with different packaging methods during storage. These results showed that the gamma irradiation was effective in reducing the residual nitrite and N-nitrosamines in an aqueous model system as well as meat products. Especially, irradiation combined with vacuum or modified atmosphere packaging was more effective in nitrite and N-nitrosamines reduction than aerobic packaging during storage. The objective of this review is to introduce the irradiation technology for the application of reducing the residual nitrite and N-nitrosamine contents in meat products.

Keywords

References

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