Fat content and ascorbic acid infusion influence microbial and physicochemical qualities of electron beam irradiated beef patties

The effects of fat content and post-slaughter ascorbic acid (AA) infusion on microbial and physicochemical qualities of beef patties processed by electron beam irradiation were investigated in a 4 °C storage trial. Beef muscles from AA-infused or control animals were ground and mixed with tallow to...

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Veröffentlicht in:	Food chemistry 2005, Vol.89 (1), p.93-102
Hauptverfasser:	Wong, Peter Y.Y, Wijewickreme, A.Nilmini, Kitts, David D
Format:	Artikel
Sprache:	eng
Schlagworte:	Ascorbic acid bacterial contamination beef quality Biological and medical sciences cold storage coliform bacteria discoloration Electron beam irradiation electron beams electrons Escherichia coli Escherichia coli O157:H7 Fat content food contamination Food industries food irradiation food microbiology food storage Fundamental and applied biological sciences. Psychology ground beef ionizing radiation lipid content Lipid oxidation lipid peroxidation Meat and meat product industries meat processing patties Psychrotrophic bacteria storage quality Surface discoloration tallow
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Beschreibung
Zusammenfassung:	The effects of fat content and post-slaughter ascorbic acid (AA) infusion on microbial and physicochemical qualities of beef patties processed by electron beam irradiation were investigated in a 4 °C storage trial. Beef muscles from AA-infused or control animals were ground and mixed with tallow to achieve a final fat content of 4%, 17% and 30%, respectively. Beef patties were irradiated at 5 and 10 kGy with a linear electron beam accelerator. Non-irradiated and non-infused ground beef patties served as a control. The addition of fat significantly ( p
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2004.02.014