EFFECT OF IRRADIATION AND PACKAGING MATERIALS TYPE ON SHELF LIFE AND QUALITY ATTRIBUTES OF MINCED MEAT DURING COLD STORAGE
Abstract: Minced meat considered one of the most meat products exposure for contamination which led to many changes in its quality attributes and reduction of shelf-life. Therefore, this investigation was carried out to extend the shelf-life of minced meat for consumption and maintain its quality attributes during cold storage by using irradiation with various doses (3, 6 and 9 kGy) and different packing materials. The results indicated that, irradiation, especially at 3 and 6 kGy, had no effect on chemical composition and some physical properties of minced meat. On the other hand, pH values of all irradiated samples slightly decreased with decreasing irradiation doses.
Irradiation at the highest dose used, i.e. 9 kGy slightly increased total volatile nitrogen (TVN) of minced meat. Thiobarbituric acid (TBA) value of irradiated samples tended to increase with increasing irradiation dose from 3 to 9 kGy either directly after irradiation or during storage. Regardless of irradiation effect on TVN and TBA values at zero-time, there were no marked differences in TVN and TBA values of irradiated minced meat sample according to differentiate packaging materials (PE, PA/PE and PET/AL/PE).During cold storage, the TVN and TBA values of all minced meat samples either unirradiated or irradiated progressively increased as the time of cold storage increased. The higher increasing rate in TVN and TBA of irradiated samples was recorded for samples packaged in PE (one layer) followed by PA/PE (two layers) and finally PET/AL/PE (three layers) at the same irradiation dose. Irradiation of minced meat samples with 3 kGy reduced the counts of total bacteria, coliform bacteria, Staphylococcus aureus and yeasts & molds counts as well as eliminating Salmonella spp. Irradiation doses of 6 and 9 kGy completely eliminated coliform bacteria, Staphylococcus aureus and yeasts & molds. Also, type of packaging materials which used had no effect on counts of all microorganisms which studied. Irradiation of minced meat with different doses (3, 6 and 9 kGy) had no significant effects on overall acceptability. From these results, it could be noticed that, the utilization of 6 and 9 kGy of irradiation doses beside the usage of PET/AL/PE (three layers) was the best which led to extend the shelf-life of minced meat to 4 and 5 weeks respectively.
Publication year 2008
Pages 593 – 612
Organization Name
serial title ISOTOPE & RAD. RES
Author(s) from ARC
External authors (outside ARC)
    مرفت محمد أنور هيئة الطاقة الذرية – مركز البحوث النووية – أبو زعبل – مصر
Publication Type Journal
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