Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging
This research investigated the influence of process parameters—non-ionizing radiation, exposure time, and film thickness—on the texture of M. semimembranosus beef. Various configurations were applied to develop the film, which was then used for beef packaging. The beef samples were first exposed to...
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| creator | Fadeyibi, Adeshina Akanbi, Olawale Peter Kayode, Asaju Tesleem |
| description | This research investigated the influence of process parameters—non-ionizing radiation, exposure time, and film thickness—on the texture of M. semimembranosus beef. Various configurations were applied to develop the film, which was then used for beef packaging. The beef samples were first exposed to radiation intensities of 6.37 kW/m
2
, 12.74 kW/m
2
, and 19.11 kW/m
2
for 1, 2, and 3 min. This was followed by controlled packaging using a film made from a cocoyam starch-lemon seed nanocomposite, with thicknesses of 17 µm and 21 µm. Textural profiles of the treated beef samples, including hardness, chewiness, and gumminess, were assessed and compared to a control sample. The Modified Distance Design (MDD) identified optimal parameters, revealing dynamic texture changes notably influenced by film thickness and radiation intensity, impacting hardness and other properties. The influence of process parameters on beef texture varied between the 17 µm and 21 µm films compared to the control (
p
|
| doi_str_mv | 10.1007/s11947-024-03515-9 |
| format | Article |
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2
, 12.74 kW/m
2
, and 19.11 kW/m
2
for 1, 2, and 3 min. This was followed by controlled packaging using a film made from a cocoyam starch-lemon seed nanocomposite, with thicknesses of 17 µm and 21 µm. Textural profiles of the treated beef samples, including hardness, chewiness, and gumminess, were assessed and compared to a control sample. The Modified Distance Design (MDD) identified optimal parameters, revealing dynamic texture changes notably influenced by film thickness and radiation intensity, impacting hardness and other properties. The influence of process parameters on beef texture varied between the 17 µm and 21 µm films compared to the control (
p
< 0.05) due to differences in dried matter and closer contact, which accelerates moisture evaporation between the film and beef, thus affecting its texture. Under optimum conditions—14.79 kW/m
2
intensity, 1.25 min exposure, and 17 µm film thickness—beef texture notably improved (hardness, 284.36 N; springiness, 0.61; adhesiveness, 0.25; cohesiveness, 0.36; chewiness, 71.93; gumminess, 110.76; stringiness, 7.96 mm) compared to the control, highlighting the potential of the process parameters to enhancing beef texture in the food industry.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-024-03515-9</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Agriculture ; Beef ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Evaporation ; Exposure ; Film thickness ; Food industry ; Food packaging ; Food processing ; Food Science ; Hardness ; Ionizing radiation ; Nanocomposites ; Optimization ; Packaging ; Parameter identification ; Parameter modification ; Process parameters ; Radiant flux density ; Radiation ; Texture</subject><ispartof>Food and bioprocess technology, 2025, Vol.18 (1), p.942-952</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024 Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>Copyright Springer Nature B.V. Jan 2025</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c200t-2f7f44a7adf9ee2a1e450bd68cc9ee14397de6c48aa90b48381a3e1087eb3ccc3</cites><orcidid>0000-0002-4538-9246</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-024-03515-9$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-024-03515-9$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Fadeyibi, Adeshina</creatorcontrib><creatorcontrib>Akanbi, Olawale Peter</creatorcontrib><creatorcontrib>Kayode, Asaju Tesleem</creatorcontrib><title>Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>This research investigated the influence of process parameters—non-ionizing radiation, exposure time, and film thickness—on the texture of M. semimembranosus beef. Various configurations were applied to develop the film, which was then used for beef packaging. The beef samples were first exposed to radiation intensities of 6.37 kW/m
2
, 12.74 kW/m
2
, and 19.11 kW/m
2
for 1, 2, and 3 min. This was followed by controlled packaging using a film made from a cocoyam starch-lemon seed nanocomposite, with thicknesses of 17 µm and 21 µm. Textural profiles of the treated beef samples, including hardness, chewiness, and gumminess, were assessed and compared to a control sample. The Modified Distance Design (MDD) identified optimal parameters, revealing dynamic texture changes notably influenced by film thickness and radiation intensity, impacting hardness and other properties. The influence of process parameters on beef texture varied between the 17 µm and 21 µm films compared to the control (
p
< 0.05) due to differences in dried matter and closer contact, which accelerates moisture evaporation between the film and beef, thus affecting its texture. Under optimum conditions—14.79 kW/m
2
intensity, 1.25 min exposure, and 17 µm film thickness—beef texture notably improved (hardness, 284.36 N; springiness, 0.61; adhesiveness, 0.25; cohesiveness, 0.36; chewiness, 71.93; gumminess, 110.76; stringiness, 7.96 mm) compared to the control, highlighting the potential of the process parameters to enhancing beef texture in the food industry.</description><subject>Agriculture</subject><subject>Beef</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Evaporation</subject><subject>Exposure</subject><subject>Film thickness</subject><subject>Food industry</subject><subject>Food packaging</subject><subject>Food processing</subject><subject>Food Science</subject><subject>Hardness</subject><subject>Ionizing radiation</subject><subject>Nanocomposites</subject><subject>Optimization</subject><subject>Packaging</subject><subject>Parameter identification</subject><subject>Parameter modification</subject><subject>Process parameters</subject><subject>Radiant flux density</subject><subject>Radiation</subject><subject>Texture</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><recordid>eNp9kMFOwzAQRC0EEqXwA5wscW3Ajp0m4QZVgUoVRSicLdfZtG6JHWJXavkEvhq3QXDjtLuambfSIHRJyTUlJL1xlOY8jUjMI8ISmkT5EerRnCVRQnl-_LszcorOnFsRMiScsh76GpulNEqbBb4HqHABW79p4RbPGq9r_bkX_BLwpG6k8thW-NmaSFvTSa-y1NKHE0-MB-O03w3weNtYFyC40DUMsDQlLpZarQ04dyBIY5Wtg0l7wC9SreUiwM7RSSXfHVz8zD56exgXo6doOnucjO6mkYoJ8VFcpRXnMpVllQPEkgJPyLwcZkqFm3KWpyUMFc-kzMmcZyyjkgElWQpzppRifXTVcZvWfmzAebGym9aEl4LRJGYxS1gaXHHnUq11roVKNK2uZbsTlIh956LrXITOxaFzkYcQ60IumM0C2j_0P6lv_keG2Q</recordid><startdate>2025</startdate><enddate>2025</enddate><creator>Fadeyibi, Adeshina</creator><creator>Akanbi, Olawale Peter</creator><creator>Kayode, Asaju Tesleem</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-4538-9246</orcidid></search><sort><creationdate>2025</creationdate><title>Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging</title><author>Fadeyibi, Adeshina ; Akanbi, Olawale Peter ; Kayode, Asaju Tesleem</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c200t-2f7f44a7adf9ee2a1e450bd68cc9ee14397de6c48aa90b48381a3e1087eb3ccc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Agriculture</topic><topic>Beef</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Evaporation</topic><topic>Exposure</topic><topic>Film thickness</topic><topic>Food industry</topic><topic>Food packaging</topic><topic>Food processing</topic><topic>Food Science</topic><topic>Hardness</topic><topic>Ionizing radiation</topic><topic>Nanocomposites</topic><topic>Optimization</topic><topic>Packaging</topic><topic>Parameter identification</topic><topic>Parameter modification</topic><topic>Process parameters</topic><topic>Radiant flux density</topic><topic>Radiation</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fadeyibi, Adeshina</creatorcontrib><creatorcontrib>Akanbi, Olawale Peter</creatorcontrib><creatorcontrib>Kayode, Asaju Tesleem</creatorcontrib><collection>CrossRef</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fadeyibi, Adeshina</au><au>Akanbi, Olawale Peter</au><au>Kayode, Asaju Tesleem</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2025</date><risdate>2025</risdate><volume>18</volume><issue>1</issue><spage>942</spage><epage>952</epage><pages>942-952</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>This research investigated the influence of process parameters—non-ionizing radiation, exposure time, and film thickness—on the texture of M. semimembranosus beef. Various configurations were applied to develop the film, which was then used for beef packaging. The beef samples were first exposed to radiation intensities of 6.37 kW/m
2
, 12.74 kW/m
2
, and 19.11 kW/m
2
for 1, 2, and 3 min. This was followed by controlled packaging using a film made from a cocoyam starch-lemon seed nanocomposite, with thicknesses of 17 µm and 21 µm. Textural profiles of the treated beef samples, including hardness, chewiness, and gumminess, were assessed and compared to a control sample. The Modified Distance Design (MDD) identified optimal parameters, revealing dynamic texture changes notably influenced by film thickness and radiation intensity, impacting hardness and other properties. The influence of process parameters on beef texture varied between the 17 µm and 21 µm films compared to the control (
p
< 0.05) due to differences in dried matter and closer contact, which accelerates moisture evaporation between the film and beef, thus affecting its texture. Under optimum conditions—14.79 kW/m
2
intensity, 1.25 min exposure, and 17 µm film thickness—beef texture notably improved (hardness, 284.36 N; springiness, 0.61; adhesiveness, 0.25; cohesiveness, 0.36; chewiness, 71.93; gumminess, 110.76; stringiness, 7.96 mm) compared to the control, highlighting the potential of the process parameters to enhancing beef texture in the food industry.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11947-024-03515-9</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-4538-9246</orcidid></addata></record> |
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| subjects | Agriculture Beef Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Evaporation Exposure Film thickness Food industry Food packaging Food processing Food Science Hardness Ionizing radiation Nanocomposites Optimization Packaging Parameter identification Parameter modification Process parameters Radiant flux density Radiation Texture |
| title | Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging |
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