Journal of Nuclear Science, Engineering and Technology (JONSAT)
In cooperation with the Iranian Nuclear Society

Investigation of the effect of gamma-ray on the shelf life of minced beef from production to consumption

Document Type : Research Paper

Authors

R. Rafiee
Kh. Ghotbi-Kohan
A. Akhavan
F. Saeedi
R. Beteshobabrud

Radiation Application Research School, Nuclear Science and Technology Research Institute, AEOI, P.O.Box: 11365-3486, Tehran - Iran

https://doi.org/10.24200/nst.2022.1008.1684
Abstract
In this study, the effect of gamma irradiation and chitosan on the shelf life of minced beef was investigated. A part of the meat sample was treated with a 2% chitosan solution and the other part was irradiated without chitosan at doses of 3, 5, and 7 kGy in the Gamma cell. Non-irradiated samples (controls) and irradiated samples were evaluated for microbial contamination, quality characteristics including color, odor, blood, and customer likelihood (overall acceptability) as well as lipid peroxidation. The results showed that both irradiation and chitosan treatment had a significant effect on reducing the microbial load of the meat, including all living microorganisms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. During the storage period. There were no significant differences in the qualitative characteristics of irradiated and chitosan-treated samples and the non-irradiated control samples. Finally, according to the permissible level of lipid peroxidation, a dose of 3 kGy, was detected as a suitable dose for irradiation of the minced beef to increase its shelf life of it from 2 days to 7 days at 4°C. All meat packing components had good radiation resistance to this dose.

Highlights

  1. G.H. Zhou, et al., Preservation technologies for fresh meat – A review, Meat Science., 86, 119–128 (2010).

 

  1. O.S. Papadopoulou, et al., Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine, Meat Science., 90, 865–869 (2012).

 

  1. Tanzina Huq, et al., Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat, Food Microbiology, 46, 507-514 (2015).

 

  1. S. Brewer, Irradiation effects on meat color – a review, Meat Science., 68, 1–17 (2004).

 

  1. S.P. Suman, et al., Chitosan inhibits premature browning in ground beef, Meat Science, 88, 512–516 (2011).

 

  1. S.R. Kanatt, et al., Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage, LWT - Food Science and Technology, 53, 321-326 (2013).

 

  1. H.K.V. Prashanth, R.N. Tharanathan, Chitin/chitosan: modifications and their unlimited application potential-an overview, Trends in Food Science and Technolog, 18, 117-131 (2007).

 

  1. ISIRI, Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part 2: specific rules for the preparation of meat and meat products Document number, 8923-2, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2006). (In Persian).

 

  1. ISIRI, Microbiology red meat - Carcasses, minced red meat - Specifications and test methods. Document number, 2394, 1st. Edition, Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2007) (In Persian).

 

  1. ISIRI, Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30°C by the pour plate technique. Document number, 5272-1, 1st. Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2015) (In Persian).

 

  1. ISIRI, Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method Part 1: Technique using baird – parker agar medium. Document number, 6806-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2005) (In Persian).

 

  1. ISIRI, Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. Document number, 2946, second revision: Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2005) (In Persian).

 

  1. INSO, Microbiology of the food chain-Horizontal method for the detection, enumeration and serotyping of Salmonella- Part 1: Detection of Salmonella spp. Document number, 1810-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2019) (In Persian).

 

  1. F.M.A. Rehab, Antioxidative effects of pomposia extract, on lipid oxidation and quality of ground beef during refrigerated storage, American Journal of food Technology, 6 (1), 52–62 (2011).

 

  1. P. Darmadji, M. Izumimoto, Effect of chitosan in meat preservation, Meat Science, 38, 243-254 (1994).

 

  1. I.M. Helander, et al., Chitosan disrupt the barrier properties of the outer membrane of gram negative bacteria, International Journal of Food Microbiology, 7, 235-244 (2001).

 

  1. H. Nikaido, Outer membrane, In F. C. Neidhardt (Ed.), Escherichia coli and Salmonella, Cellular and Molecular Biology, 1, 29-47 (1996).

 

  1. Y. Tao, L. Qian, J. Xie, Effect of chitosan on membrane permeability and cell morphology of Pseudomonas aeruginosa and Staphyloccocus aureus, Carbohydrate Polymers, 86, 969-974 (2011).

 

  1. K. Jayathilakan, K. Sultana, M.C. Pandey, Radiation processing: an emerging preservation technique for meat and meat products, Defence Life Science Journal, 2(2), 133–41 (2017).

 

  1. A. Thiemo, et al., Physical Methods for the Decontamination of Meat Surfaces, Current Clinical Microbiology Reports, 8, 9–20 (2021).

 

  1. V. Coma, A. Deschamps, A. Martial-Gros, Bioactive packaging materials from edible chitosan polymer-antimicrobial activity assessment on dairy related contaminants, Journal of Food Science, 68, 2788-2792 (2003).

 

  1. T. Fujimoto, et al., Antibacterial effects of chitosan solution against Legionella pneumophila, Escherichia coli, and Staphylococcus aureus, International Journal of Food Microbiology, 112, 96-101 (2006).

 

  1. J. Duan, et al., Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese, Journal of Food Science, 72, 355-362 (2007).

 

  1. D. Dehnad, et al., Assessing thermal and antimicrobial properties of chitosan-nanocellulose nanocomposites to enhance the shelf life of ground meat, Iranian Journal of Nutrition Sciences & Food Technology, 8(4), 163-173 (2014) (In Persian).

 

  1. Cingolani Cap, et al., Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments, Plos One., 15(3), e0230812 (2020).

 

  1. C. Xue, et al., Antioxidative activities of several marine polysaccharides evaluated in a phosphatidylcholine-liposomal suspension and organic solvents, Bioscience, Biotechnology, and Biochemistry, 62, 206-209 (1998).

 

  1. F.J. Monahan, et al., Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron, Meat Sci., 34, 95-106 (1993).

 

  1. J.M. Lorenzo, et al., Natural antioxidants to reduce the oxidation process of meat and meat products, Food Res Int, 115, 377-378 (2019).

 

  1. M.B. Hesham, Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties, Food Chemistry, 104, 665–679 (2007).

 

  1. F. Shahidi, J.K.V Arachchi, Y.J Jeon, Food applications of chitin and chitosan, Trends in Food Science and Technology, 10, 37-51 (1999).

 

  1. J.L. Weist, M. Karel, Development of a fluorescence sensor to monitor lipid oxidation. 1. Fluorescence spectra of chitosan powder and polyamide powder after exposure to volatile lipid oxidation products, Journal of Agricultural and Food Chemistry, 40, 1158-1162 (1992).

 

  1. R.A. Trindade, J. Mancini-Filho, Alch Villavicencio, Natural antioxidants protecting irradiated beef burgers from lipid oxidation, LWT - Food Sci Technol, 43, 98-104 (2010).

 

  1. Y. Lee, K.B. Song, Effect of γ-irradiation on the molecular properties of myoglobin, Journal of Biochemistry and Molecular Biology, 35 (6), 590-594 (2002).

 

  1. S. Yingyuad, et al., Effect of Chitosan Coating and Vacuum Packaging on the Quality of Refrigerated Grilled Pork, Packaging Technology Science, 19, 149–157 (2006).

 

  1. M.S. Rao, R. Chander, R. Sharma, Development of Shelf-stable Intermediate moisture Meat Products Using Active Edible Chitosan Coating and Irradiation, Journal of Food Science, 70, 325-331 (2005).

 

  1. W. Fan, et al., Effects of chitosan coating on quality and shelf life of silver carp during frozen storage, Food Chemistry, 115, 66–70 (2009).

 

  1. S. Sathivel, et al., The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage, Journal of Food Engineering, 83, 366–373 (2007).

 

  1. S.R. Agarwal, U.S. Kumta, A. Sreenivasan, Assessment of suitability of flexible packaging materials for packaging of irradiated foods, J. Food Sci. Technol, 9, 166 (1972).

 

  1. J.W. Wong, K. Hashimoto, T. Shibamoto, Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system, J. Agric Food Chem, 43, 2707-2712 (1995).

 

  1. E. Chouliara, et al., Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: Microbiological, chemical and sensory changes, European Food Research and Technology, 226, 877–888 (2008).

 

  1. E. Rahimi, et al., The Effect of Gamma Irradiation on the Microbial Quality of Meat, Food Technology & Nutrition, 7 (4), 75-81 (2010) (In Persian).

Keywords

Pathogen bacteria
Gamma ray
Beef meat
Chitosan
Lipid peroxidation
  1. G.H. Zhou, et al., Preservation technologies for fresh meat – A review, Meat Science., 86, 119–128 (2010).

 

  1. O.S. Papadopoulou, et al., Transfer of foodborne pathogenic bacteria to non-inoculated beef fillets through meat mincing machine, Meat Science., 90, 865–869 (2012).

 

  1. Tanzina Huq, et al., Synergistic effect of gamma (γ)-irradiation and microencapsulated antimicrobials against Listeria monocytogenes on ready-to-eat (RTE) meat, Food Microbiology, 46, 507-514 (2015).

 

  1. S. Brewer, Irradiation effects on meat color – a review, Meat Science., 68, 1–17 (2004).

 

  1. S.P. Suman, et al., Chitosan inhibits premature browning in ground beef, Meat Science, 88, 512–516 (2011).

 

  1. S.R. Kanatt, et al., Effects of chitosan coating on shelf-life of ready-to-cook meat products during chilled storage, LWT - Food Science and Technology, 53, 321-326 (2013).

 

  1. H.K.V. Prashanth, R.N. Tharanathan, Chitin/chitosan: modifications and their unlimited application potential-an overview, Trends in Food Science and Technolog, 18, 117-131 (2007).

 

  1. ISIRI, Microbiology of food and animal feeding stuffs – Preparation of test samples, initial suspension and decimal dilutions for microbiological examination-Part 2: specific rules for the preparation of meat and meat products Document number, 8923-2, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2006). (In Persian).

 

  1. ISIRI, Microbiology red meat - Carcasses, minced red meat - Specifications and test methods. Document number, 2394, 1st. Edition, Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2007) (In Persian).

 

  1. ISIRI, Microbiology of the food chain —Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30°C by the pour plate technique. Document number, 5272-1, 1st. Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2015) (In Persian).

 

  1. ISIRI, Microbiology of food and animal feeding stuffs – Enumeration of coagulase – Positive staphylococci (staphylococcus aureus and other species) – Test method Part 1: Technique using baird – parker agar medium. Document number, 6806-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2005) (In Persian).

 

  1. ISIRI, Microbiology of food and animal feeding stuffs -Detection and enumeration of presumptive Escherichia coli -Most probable number technique. Document number, 2946, second revision: Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2005) (In Persian).

 

  1. INSO, Microbiology of the food chain-Horizontal method for the detection, enumeration and serotyping of Salmonella- Part 1: Detection of Salmonella spp. Document number, 1810-1, 1st.Edition. Institute of Standards and Industrial Research of Iran, Islamic Republic of Iran (2019) (In Persian).

 

  1. F.M.A. Rehab, Antioxidative effects of pomposia extract, on lipid oxidation and quality of ground beef during refrigerated storage, American Journal of food Technology, 6 (1), 52–62 (2011).

 

  1. P. Darmadji, M. Izumimoto, Effect of chitosan in meat preservation, Meat Science, 38, 243-254 (1994).

 

  1. I.M. Helander, et al., Chitosan disrupt the barrier properties of the outer membrane of gram negative bacteria, International Journal of Food Microbiology, 7, 235-244 (2001).

 

  1. H. Nikaido, Outer membrane, In F. C. Neidhardt (Ed.), Escherichia coli and Salmonella, Cellular and Molecular Biology, 1, 29-47 (1996).

 

  1. Y. Tao, L. Qian, J. Xie, Effect of chitosan on membrane permeability and cell morphology of Pseudomonas aeruginosa and Staphyloccocus aureus, Carbohydrate Polymers, 86, 969-974 (2011).

 

  1. K. Jayathilakan, K. Sultana, M.C. Pandey, Radiation processing: an emerging preservation technique for meat and meat products, Defence Life Science Journal, 2(2), 133–41 (2017).

 

  1. A. Thiemo, et al., Physical Methods for the Decontamination of Meat Surfaces, Current Clinical Microbiology Reports, 8, 9–20 (2021).

 

  1. V. Coma, A. Deschamps, A. Martial-Gros, Bioactive packaging materials from edible chitosan polymer-antimicrobial activity assessment on dairy related contaminants, Journal of Food Science, 68, 2788-2792 (2003).

 

  1. T. Fujimoto, et al., Antibacterial effects of chitosan solution against Legionella pneumophila, Escherichia coli, and Staphylococcus aureus, International Journal of Food Microbiology, 112, 96-101 (2006).

 

  1. J. Duan, et al., Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese, Journal of Food Science, 72, 355-362 (2007).

 

  1. D. Dehnad, et al., Assessing thermal and antimicrobial properties of chitosan-nanocellulose nanocomposites to enhance the shelf life of ground meat, Iranian Journal of Nutrition Sciences & Food Technology, 8(4), 163-173 (2014) (In Persian).

 

  1. Cingolani Cap, et al., Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments, Plos One., 15(3), e0230812 (2020).

 

  1. C. Xue, et al., Antioxidative activities of several marine polysaccharides evaluated in a phosphatidylcholine-liposomal suspension and organic solvents, Bioscience, Biotechnology, and Biochemistry, 62, 206-209 (1998).

 

  1. F.J. Monahan, et al., Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron, Meat Sci., 34, 95-106 (1993).

 

  1. J.M. Lorenzo, et al., Natural antioxidants to reduce the oxidation process of meat and meat products, Food Res Int, 115, 377-378 (2019).

 

  1. M.B. Hesham, Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties, Food Chemistry, 104, 665–679 (2007).

 

  1. F. Shahidi, J.K.V Arachchi, Y.J Jeon, Food applications of chitin and chitosan, Trends in Food Science and Technology, 10, 37-51 (1999).

 

  1. J.L. Weist, M. Karel, Development of a fluorescence sensor to monitor lipid oxidation. 1. Fluorescence spectra of chitosan powder and polyamide powder after exposure to volatile lipid oxidation products, Journal of Agricultural and Food Chemistry, 40, 1158-1162 (1992).

 

  1. R.A. Trindade, J. Mancini-Filho, Alch Villavicencio, Natural antioxidants protecting irradiated beef burgers from lipid oxidation, LWT - Food Sci Technol, 43, 98-104 (2010).

 

  1. Y. Lee, K.B. Song, Effect of γ-irradiation on the molecular properties of myoglobin, Journal of Biochemistry and Molecular Biology, 35 (6), 590-594 (2002).

 

  1. S. Yingyuad, et al., Effect of Chitosan Coating and Vacuum Packaging on the Quality of Refrigerated Grilled Pork, Packaging Technology Science, 19, 149–157 (2006).

 

  1. M.S. Rao, R. Chander, R. Sharma, Development of Shelf-stable Intermediate moisture Meat Products Using Active Edible Chitosan Coating and Irradiation, Journal of Food Science, 70, 325-331 (2005).

 

  1. W. Fan, et al., Effects of chitosan coating on quality and shelf life of silver carp during frozen storage, Food Chemistry, 115, 66–70 (2009).

 

  1. S. Sathivel, et al., The influence of chitosan glazing on the quality of skinless pink salmon (Oncorhynchus gorbuscha) fillets during frozen storage, Journal of Food Engineering, 83, 366–373 (2007).

 

  1. S.R. Agarwal, U.S. Kumta, A. Sreenivasan, Assessment of suitability of flexible packaging materials for packaging of irradiated foods, J. Food Sci. Technol, 9, 166 (1972).

 

  1. J.W. Wong, K. Hashimoto, T. Shibamoto, Antioxidant activities of rosemary and sage extracts and vitamin E in a model meat system, J. Agric Food Chem, 43, 2707-2712 (1995).

 

  1. E. Chouliara, et al., Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: Microbiological, chemical and sensory changes, European Food Research and Technology, 226, 877–888 (2008).

 

  1. E. Rahimi, et al., The Effect of Gamma Irradiation on the Microbial Quality of Meat, Food Technology & Nutrition, 7 (4), 75-81 (2010) (In Persian).

Home