Effect of electron and X-ray irradiation on microbiological and chemical parameters of chilled turkey

The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25–1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes—were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

Effect of Electron and X-ray Irradiation on Microbiological and Chemical Parameters of Chilled Turkey

The purpose of this work was to compare the effect of electron and X-ray irradiation on microbiological content and volatile organic compounds in chilled turkey meat. Dose ranges which significantly suppress the pathogenic microflora while maintaining the organoleptic properties of the turkey meat are different for electron and X-ray irradiation. According to the study it is recommended to treat chilled turkey using X-ray irradiation with the dose ranging from 0.5 kGy to 0.75 kGy, while in electron irradiation permissible doses should be within 0.25 kGy-1 kGy. Three main groups of volatile compounds: alcohols, ketones, and aldehydes were found in irradiated and non-irradiated samples of turkey meat. It was found that the total amount of aldehydes, which are responsible for the formation of a specific odor of irradiated meat products, increases exponentially with the increase in the absorbed dose for both types of irradiation. It was established that acetone can be used as a potential marker of the fact of exposure of low-fat meat products to ionizing radiation.

Irradiated Cereal and Abject Meat: Food as Satire and Warning in the Fallout Series

This article is a close reading of food and beverages in Bethesda’s acclaimed post-apocalyptic science fiction video game series, Fallout. Through a discussion of the visual design, narrative positioning, and in-game function of food and beverage consumption, this article demonstrates how Fallout uses food to critique the unchecked technological development, rampant consumerism, and environmental devastation of post-war American atomic culture. Specifically, pre-packaged, pre-apocalypse food is presented as a focal point for satire, while the irradiated meat harvested from the mutated creatures that populate this post-apocalyptic world is presented as abject and ambiguous. In this sense, food in the Fallout series, as in much science fiction media, can reinforce or challenge ideologies, beliefs, and cultural norms by evoking real-world anxieties.

Effect of gamma irradiation on shelf life and quality of Broiler meat

The experiment was conducted on fresh broiler meat treated with 60Co gamma irradiation having dose of 0 (T0), 1 (T1), 2 (T2) and 3.5 kGy (T3)) and stored 0, 30 and 60 days at -20ºC to estimate the effect on proximate, sensory, physicochemical, biochemical and microbial changes in broiler meat. Factorial experiment (4x3) in completely randomized design (CRD) replicated three times per cell was applied to study the variation among treatment combination. Color was changed significantly (p<0.05) with higher irradiation doses. DM, EE, CP was increased, and Ash and pH was decreased significantly (p<0.05) with higher irradiation doses. Thiobarbituric acid reactive substances (TBARS), Peroxide value (PV), Free fatty acid (FFA), cooking loss was increased significantly (p<0.05) with irradiation level and storage period. Total viable count (TVC), Total coliform count (TCC), Total yeast and mold count (TYMC) was significantly (p<0.05) reduced with irradiation level. Considering all traits it can be concluded that irradiation significantly decreased microbial population and maintain nutritional quality of broiler meat. The irradiation dose 2.0 kGy showed most acceptable for microbial population reduction, maintains overall acceptability and for shelf life extension of broiler meat comparison to non-irradiated meat sample. SAARC J. Agri., 17(1): 149-159 (2019)

COMPARATIVE EPR SPECTROSCOPY OF MEAT AND FISH RAW MATERIALS

The spread of radiation technologies requires the control of irradiated food raw materials.The possibility of identification of irradiated meat and fish raw materials by bone and pulp tissues, for fish raw materials also by skin with scales has been Experimentally established. The area of the EPR signal of samples of bone tissue in meat raw materials and samples of scales from the fish skin the raw materials most sensitive to amplitude variations with a high degree of correlation (up to 0.99).

Effects of gamma irradiation on shelf life and quality of Black Bengal goat meat

This study was undertaken to assess the effects of gamma irradiation (0, 1.5, 2, 4 kGy) on shelf life and meat quality of Black Bengal goat. About 3 kg of fresh Black Bengal goat meat samples were taken and divided into four groups like T1 (non-irradiated, control), T2 (irradiated, 1.5 KGy), T3 (irradiated, 2.0 KGy) and T4 (irradiated, 4.0 KGy). Irradiated and non-irradiated meat samples were stored at refrigeration temperature to elucidate the storage effect. One way ANOVA was performed to investigate the effects of gamma irradiation on different groups. Significant differences were found in color and overall acceptability compared to non-irradiated group and only overall acceptability significantly decreased with increasing storage. No significant differences were observed in flavor, tenderness and juiciness between non-irradiated and irradiated groups. Irradiation influenced color and overall acceptability of chevon. Dry matter content was found higher in 4 KGy irradiated group and increased gradually in day intervals. Cooking loss, free fatty acid, peroxide value and thiobarbituric acid-reactive substances indicated 1.5 KGy irradiation rated best. Microbial findings revealed that 2 KGy irradiated group is better due to safe level of microbial loads which increase shelf life of Black Bengal goat meat. Finally, it may be concluded that 1.5 and 2 KGy doses gamma irradiation in Bengal goat meat enhances sensory attributes, physico-chemical and microbial levels found satisfactory. Asian Australas. J. Food Saf. Secur. 2017, 1 (1), 65-73

Shelf-Life Extension and Sanitation of Fresh Pork Loin by E-Beam Treatment

The usefulness of electron beam (E-beam) irradiation to increase the shelf life of whole fresh pork loin stored at 4°C has been studied. The shelf life was extended from 5 to 11 and 20 days after the application of 1 and 2 kGy, respectively. If a temperature abuse situation were to occur during product distribution (e.g., increase to 8°C), the shelf life would be extended from 3 to 8 and 15 days, respectively, after application of the same doses. When considering Listeria monocytogenes from a public health point of view, the irradiated whole fresh loin may be marketable for periods longer than 2 weeks, thus guaranteeing a practically Listeria-free product. Irradiation produced no important changes in the rheological characteristics of the meat. Although the sensory quality of irradiated meat was scored lower than the control immediately after irradiation, after 5 days in storage, irradiated meat scored higher than or not different from the control.