Effect of freezing/irradiation/thawing processes and subsequent aging on tenderness, color, and oxidative properties of beef

This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and oxidative properties were determined and compared to non-irradiated controls for frozen/thawed and chilled vacuum-...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2020-05, Vol.163, p.108078-108078, Article 108078
Main Authors: Sales, Luana Aparecida, Rodrigues, Lorena Mendes, Silva, Douglas Roberto Guimarães, Fontes, Paulo Rogério, Torres Filho, Robledo de Almeida, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
Format: Article
Language:English
Subjects:
Bos indicus
Collagen
Myofibrillar fragmentation
Reducing capacity
Shear force
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and oxidative properties were determined and compared to non-irradiated controls for frozen/thawed and chilled vacuum-packed beef. The combined irradiation and freezing/thawing processes increased total exudate loss and reduced the meat water-holding capacity, regardless of the dose used. Myofibrillar fragmentation was favored by the freezing/thawing processes and negatively affected by irradiation. Lower shear force values were observed in the non-irradiated frozen/thawed samples. Frozen samples irradiated at 9 kGy had a higher percentage of soluble collagen, lipid peroxidation, and a more reddish color tone. The meat reducing capacity and oxygen consumption were reduced by freezing and further by irradiation, which also included accumulation of metmyoglobin. It was concluded that irradiation of frozen meat and its subsequent thawing and aging does not confer any additional advantages for beef technological quality. •Frozen-irradiation resulted in a substantial exudate loss upon thawing•Frozen-irradiation at 9 kGy increased the soluble collagen content•Frozen-irradiation reduced the meat proteolysis during aging•Irradiation of frozen meat did not increase tenderness•Irradiation of frozen meat did not reduce lipid/pigment oxidation•High-dose irradiated frozen beef had a redder hue
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2020.108078