• Food Science of Animal Resources
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• v.31 no.6
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• pp.858-864
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• 2011

The effect of adding 10% fat substitute (10%F) or 2% plum extract (2%P) on the formation of hydrocarbons and 2-alkyl-cyclobutanones (2-ACBs) in freeze-dried beef patties, irradiated (IR) at 44 kGy, and freeze-dried irradiated cooked beef patties was investigated. Hydrocarbons, such as $C_{16:3}$, $C_{16:2}$, $C_{17:2}$ and $C_{17:1}$, were detected only in irradiated samples and their concentrations were high in the order of 2%P+IR, IR and 10%F+IR. Only irradiated beef samples produced 2-ACBs (2-DCB, 2-TCB, 2-TeCB), and their amounts were high in reverse order. The addition of fat substitute or plum extract did not help in reducing hydrocarbons and 2-ACBs in the freeze-dried irradiated cooked beef. However, the amounts of radiation-induced hydrocarbons and 2-ACBs in all irradiated beef patties even at 44 kGy were too small to be of concern for human consumption.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

• Preventive Nutrition and Food Science
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• v.6 no.2
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• pp.91-95
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• 2001

Competitive indirect enzyme linked immunosorbent assay (Ci-ELISA) was used to obtain the preliminary data for the detection of irradiated beef. Ci-ELISA was individually formatted with polyclonal antibodies produced from 2 kinds of bovine proteins, myosin and bovine serum albumin (BSA). Beef round, loin and tender loin were vacuum-packaged and subdivided into 3 groups of 1) irradiation; 2) irradiation and chilled at 4$^{\circ}C$ for 7 day; 3) irradiation and frozen at 2$0^{\circ}C$ for 2 months to observe the changes under different storage and/or distribution conditions. Irradiation was performed at 3, 5 and 7 kGy. Protein solutions prepared from the sample were tested by formatted Ci-ELISA. Detected concentrations of myosin and BSA decreased with the increased irradiation dose in all samples with different reduction rates. Myosin was more susceptible to freezing than BSA. Samples irradiated at 5 kGy or above could be differentiated from non-irradiated ones by Ci-ELISA. These results indicate that immunological assay can be used as a detection method for irradiated beef.

• Nuclear Engineering and Technology
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• v.32 no.3
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• pp.254-260
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• 2000

Electron spin resonance (ESR) spectroscopy was used to detect irradiated meat containing bones (chicken, pork and beef）, to investigate the effect of irradiation dose on the ESR signal intensity and to identify the stability of radicals under 9 weeks of storage. Chicken, pork and beef were irradiated with doses 0, 1, 3, 5 and 7 kGy at room temperature using a Co-60 irradiator. Bones were pieced and dried, which were placed in a quartz tube within an Electron paramagnetic resonance (EPR) spectrometer resonator cavity. The irradiated bone presented an asymmetric absorption in shape, different from that of a non-irradiated one. The signal intensity of smaller animals are lower than larger species. Variation was observed between samples of the same species depending on the calcification status of the bone. Moreover different irradiation doses produced different signal areas that make possible to estimate the absorbed dose of treated meat. The ESR signal stability after irradiation was stable in even after a 9 week storage at room temperature.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.406-412
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• 2015

The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D₁₀ values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than nonirradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.

• Food Science and Preservation
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• v.13 no.1
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• pp.55-60
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• 2006

Two kinds of composite seasoning products (beef broth powder, polk bone extract powder) were used for a detection trial of gamma irradiation treatment up to 10 kGy by analyzing photostimulated luminescence (PSL), electron spin resonance (ESR) and thermoluminescence(TL). PSL results showed that the photon counts of non-irradiated samples were lower than 700, while those of irradiated samples were higher than 5000, which makes it possible to screen irradiated composite seasoning products at 1 kGy or over from the non-irradiated control. ESR signals measured for both irradiated samples were not irradiation-specific, even though they were dose dependent in the signal intensity. Radiation-induced TL glow curves were found in irradiated beef broth powder and furthernmore, TL ratio $(TL_4/TL_2)$ obtained by a re-irradiation step could verify the detection result of TL1 glow curves, showing ratios lower than 0.05 in the non-irradiated sample and higher than 1.00 in irradiated ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.3
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• pp.638-645
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• 1999

This study was done to investigate effects of ${\gamma}$ irradiated beef feeding on the formation of gluta thione S transferase placental form positive(GST P+) foci, lipid peroxidation, cytochrome P450 system and microsomal glucose 6 phosphate activity in diethylnitrosamine(DEN) initiated rat hepatocarci nogenesis. Weaning Sprague Dawley male rats were fed the diet containing ${\gamma}$ irradiatied ground beef at the dose of 0, 3, 5kGy as a 20% of protein source for 8 weeks. One week after feeding, rats were intraperitoneally injected twice with a dose of DEN(50mg/kg BW). As a promoter, 0.05% phenobarbital was fed in drinking water from one week after DEN treatment until the end of experiment. At the end of 8th week, rats were sacrificed and hepatic GST P+ foci, microsomal malondialdehyde(MDA) and conjugated diene contents were determined. In addition, cytochrome P450 content and the activities of NADPH cytochrome P450 reductase and glucose 6 phosphatase were also measured. There was no significant effect by gamma irradiation on microsomal MDA content, conjugated diene, cytochrome P450 content and activities of NADPH cytochrome P450 reductase and glucose 6 phosphatase. However with DEN treatment, microsomal MDA content and conjugated diene contents were significantly changed. Cytochrome P450 content was also significantly increased while microsomal glucose 6 phophatase activity was significantly decreased with DEN treatment. However activity of NADPH cytochrome P450 reductase was not affected. An interesting finding in this study was that the number and area of hepatic GST P+ foci of the rats fed gamma irradiated beef were significantly(p<0.05) lower than those of the control. Such a lowering effect on GST P+ foci formation was highest at the dose of 3kGy than others. Overall results suggest that the consumption of low dose of gamma irradiated beef does not affect the formation of lipid peroxide, cytochrome P450 system and membrane stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• the MEAT Journal
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• s.36 summer
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• pp.72-86
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• 2009

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beef patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation. the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed somewhat higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1031-1036
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• 2004

Effects of irradiation on physico-chemical properties of beef and pork loins were examined. Beef and pork were irradiated at dose levels of 0, 0.5, 1, 2, 3, and 5 kGy with a use of Co-60 source. The drip loss of beef increased from 0 kGy to 5 kGy, whereas that of pork remained unchanged. TBA values of beef and pork increased due to irradiation. Irradiation caused a decrease in the lightness, redness, and yellowness of beef, whereas it did an increase in the same properties of pork. Irradiation also contributed to an increase in the solubility of salt soluble protein.