Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients

Meat Science

Volume 118, August 01, 2016, Pages 43-51

 (Article)

Ben Fadhel, Y.^a, 

Leroy, V.^ac, 

Dussault, D.^ad, 

St-Yves, F.^b, 

Lauzon, M.^b, 

Salmieri, S.^a, 

Jamshidian, M.^a, 

Vu, D.K.^a, 

Lacroix, M.^a 

 

^a  Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS -- Institut Armand Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC, Canada
^b  Montmorency College, 475 boulevard de l'Avenir, Laval, QC, 

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Abstract

The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3 kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4 °C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5 kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality. © 2016 Elsevier Ltd.

Author keywords

Gamma irradiation; Immunocompromised patients; Marinating; Microbiological quality; Physicochemical quality; Ready to cook meat

Indexed keywords

Engineering controlled terms: Bacteria; Escherichia coli; Gamma rays; Meats; Salmonella

Gamma irradiation; Immunocompromised patients; Marinating; Microbiological quality; Physico-chemical quality

Engineering main heading: Irradiation

ISSN: 03091740 CODEN: MESCDSource Type: Journal Original language: English

DOI: 10.1016/j.meatsci.2016.03.020Document Type: Article

Publisher: Elsevier Ltd

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  Lacroix, M.; Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS -- Institut Armand Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies,Canada; email:Monique.Lacroix@iaf.inrs.ca
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