Combined effect of natural essential oils, modified atmosphere packaging, and gamma radiation on the microbial growth on ground beef

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 10(7) CFU/g. The shelf life of ground beef was determined for 28 days at 4 degrees C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.     

Impact of electron-beam irradiation on the quality characteristics of raw ground beef

The aim of this study was to evaluate the effects of different irradiation doses (0–4.5 kGy) on the quality of raw ground beef. The results showed a significant increase in lipid oxidation and protein oxidation after irradiation, and color fading was observed only at 4.5 kGy irradiation. The increasing spermidine did not trigger any food safety panic button in irradiated raw ground beef, but this issue should be taken into consideration in irradiated cured meat products. Electronic tongue detected higher saltiness in irradiated meat due to increased drip loss by irradiation. Due to the synergistic effect of saltiness on umami, an unexpected increase in umami taste was observed at 4.5 kGy. Dimethyl disulfide produced from the sulfur-containing amino acids, the major irradiation processing biomarker, was only detected at 4.5 kGy irradiation. Thus, electron beam irradiation <4.5 kGy was effective doses for the vacuum-packaged raw ground beef without influencing its physicochemical characteristics.     

The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display

Antimicrobial effects of selected acidulants in a ground beef production system were studied. Lean beef trimmings were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (ST) then treated with either 5% acetic acid, 5% gluconic acid (GA) or 5% trisodium citrate and then compared with an untreated control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms, aerobic plate counts (APC), sensory color and odor as well as instrumental color traits. Acetic acid reduced (P<0.05) all bacterial types evaluated, but caused changes (P<0.05) in ground beef color (L*, a* and b* values) and odor characteristics. Conversely, although GA reduced (P<0.05) EC and APC, it had little effect on color or odor characteristics as compared with C. Trisodium citrate did not affect (P>0.05) microbial populations, color or odor characteristics of ground beef.     

Preservation of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage

Quinces (Cydonia oblonga, Miller) have a crucial economic value owing to their demand as jams or compote, and their high vitamin and fiber content. A preservation method for extending the shelf life of quinces by the combination of an edible coating material, Semperfresh, ascorbic acid and cold storage was designed in this study. The ascorbic acid content, firmness, total sugar, pH, titratable acidity, respiration rate, soluble solids, weight, total humidity, mold, yeast, and total mesophilic aerobic bacteria count were monitored. It was found that the triple combination of Semperfresh, ascorbic acid and cold storage provides high microbial, chemical and sensorial qualities for the quinces, leading to an extension in shelf life when compared with untreated quinces.     

Effect of low dose gamma irradiation on beef quality and fatty acid composition of beef intramuscular lipid

Eight Chinese Yellow Cattle semitendinous muscles were irradiated using a (60)Co irradiation source (with the dose of 1.13, 2.09, or 3.17kGy) and stored (0 day or 10 days at 7°C) to estimate fatty acids change of neutral lipid (NL), polar lipid (PL) and total lipid (TL) fractions, and the beef quality change. Total saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) increased with irradiation, ratios of MUFA to SFA did not change in TL. Whilst, total polyunsaturated fatty acid (PUFA) reduced with irradiation, which resulted in PUFA to SFA ratio decreased in TL (0 day or 10 days). Purge loss and 2-thiobarbituric acid reactive substances values increased with irradiation (from 0 to 3.17kGy) at 0 day, but these values were lower with irradiation at 10 days. Total bacterial counts decreased proportionally with irradiation dose increasing from 0 to 3.17kGy. It can be concluded that fatty acid profiles in beef changed with irradiation; however, fatty acid profiles did not change much at 3.17kGy compared with 1.13 or 2.09kGy, and the beef quality were most acceptable at the dose of 3.17kGy, thus, low dose of about 3kGy gamma irradiation was recommended to apply in fresh beef preparation.     

The effect of gamma irradiation on the microbial load,mineral concentration and sensory characteristics of liquorice (Glycyrrhiza glabra L)

Ground liquorice roots were exposed to various doses (0, 5, 10, 15 and 20 kGy) of gamma radiation from a ⁶⁰Co source. Irradiated and non‐irradiated samples were stored at room temperature. Microbial population, viscosity, concentrations of some minerals and the sensory properties of the extracts were evaluated after 0 and 12 months of storage. Tests carried out immediately after irradiation showed that the microbial count had been reduced and that the dose required to reduce the count by 1 log cycle (D₁₀) was about 2 kGy. No effect was observed on the total dissolved solids in extracts of liquorice roots. Glycyrrhizinic acid concentration in the extracts and the viscosities of suspensions produced from irradiated roots were lower than those from non‐irradiated ones. Sensory evaluation indicated that there were no significant differences (P < 0.05) in colour, taste or flavour between extracts produced from irradiated and non‐irradiated roots. However, after 12 months of storage, some mineral ion (Na⁺, Ca²⁺ and K⁺) concentrations in extracts produced from irradiated roots were lower than in those from non‐irradiated ones; no significant differences (P < 0.05) in viscosity were found between suspensions of irradiated and non‐irradiated roots. © 2002 Society of Chemical Industry     

Role of peroxyacetic acid, octanoic acid, malic acid, and potassium lactate on the microbiological and instrumental color characteristics of ground beef

Abstract: This study evaluated the effects of peroxyacetic acid (PAA), malic acid (MA), octanoic acid (OA), and potassium lactate (KL) followed by mixing with trisodium phosphate (TSP) and an ultra‐chilled CO₂ snow shower on microbial counts of Escherichia coli (EC), coliform (CF), aerobic plate count (APC), and Salmonella Typhimurium (ST) on inoculated beef trimmings and the instrumental color attributes of the resultant ground beef. Beef trimmings inoculated with EC and ST were treated with either 0.02% PAA; 2% MA; 0.04% OA; or 2% KL, followed by mixing with 10% TSP and rapid chilling with CO₂ snow shower. Treated trimmings were then ground, packaged, displayed under simulated retail conditions, and sampled on days 1, 2, 3, 5, and 7 for microbial counts and instrumental color characteristics. PAA, MA, OA, and KL reduced (P < 0.05) the microbial counts of EC, CF, APC, and ST during display. Among treatments, OA was most effective on EC, CF, ST, and APC during retail display. Chilling beef trimmings with CO₂ improved instrumental color characteristics of the produced ground beef but made little difference in reducing microbial counts during display. During retail display, ground beef produced from beef trimmings treated with antimicrobials tended to maintain redness, myoglobin redox form stability (630 nm/580 nm), and overall instrumental color characteristics. Practical Application: This research provides a practical and cost‐effective decontamination technology for beef processors that can be immediately implemented in the ground beef production chain. Using antimicrobial intervention coupled with rapid chilling could benefit the meat industry by preserving the quality attributes of ground beef during retail display under aerobic packaging environment.     

Effects of gamma irradiation and storage temperature on carotenoids and ascorbic acid content of mangoes on ripening

Synthesis and accumulation of carotenoids in the flesh of Alphonso mangoes on ripening was found to be maximal in fruits stored at tropical ambient temperatures (28–32°C). Gamma irradiation of preclimacteric fruits at 25 krad did not affect the formation of carotenoids. Storage of preclimacteric fruits either irradiated or unirradiated at 7–20°C for 16–43 days caused a substantial reduction in carotenoid formation even when these fruits were subsequently ripened under optimal conditions. Regardless of storage temperature, carotenes always exceeded xanthophylls in the ripe fruits and, in general, irradiated fruits showed higher levels of carotenes in comparison with unirradiated samples. Ascorbic acid loss during ripening was maximum at ambient temperatures while lengthy storage at low temperatures caused a net increase in ascorbic acid levels. Irradiation seemed to accentuate the loss in ascorbic acid during ripening.     

Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat

The effect of gamma irradiation on microbial load, chemical and sensory characteristics of camel meat has been evaluated. Camel meat was irradiated at doses of 0, 2, 4 and 6 kGy of gamma irradiation. Irradiated and non-irradiated meat was kept in a refrigerator (1–4 °C). General composition and sensory evaluation of camel meat was done two days after irradiation, whereas, microbiological and chemical analysis was done immediately after irradiation and throughout the storage periods. The results indicated that all doses of gamma irradiation reduced the total mesophilic aerobic plate counts (TPCs) and total coliforms of camel meat. Thus, the microbiological shelf-life of camel meat was significantly extended from less than 2 weeks (control) to more than 6 weeks (samples irradiated with 2, 4 or 6 kGy). No significant differences in moisture, protein, fat, thiobarbituric acid (TBA) values, total acidity and fatty acids of camel meat were observed due to irradiation. There were slight effects of gamma irradiation in both total volatile basic nitrogen (VBN) and lipid oxidation values in camel meat. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats.     

Antioxidative activity of carnosine in gamma irradiated ground beef and beef patties

The activity of carnosine as a natural antioxidant in gamma irradiated ground beef and beef patties was studied. Samples of ground beef, in the absence and presence of 0.5% or 1.0% carnosine, as well as raw and cooked beef patties prepared with 1.5% salt (NaCl), in the absence and presence of 0.5% or 1.0% carnosine, were gamma irradiated at doses of 0, 2, and 4 kGy. The extent of oxidation in irradiated and non-irradiated samples of ground beef and raw beef patties was then determined during refrigerated (4 ± 1 °C) and frozen (−18 °C) storage, while determined for cooked beef patties during refrigerated storage only. Moreover, the determination of metmyoglobin (MetMb) accumulation and sensory evaluation for the visual color were carried out for samples of ground beef and raw patties. The results indicated that salt or salt and cooking accelerated the oxidative processes and significantly increased the peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) in the prepared non-irradiated samples. However, salt slowed down the accumulation of MetMb in raw patties. Irradiation treatments and storage in the absence of carnosine significantly (P < 0.05) increased the PV and TBARS in samples, at higher rates in salted or salted and cooked beef. Moreover, irradiation and storage significantly (P < 0.05) increased the formation of MetMb in ground beef and raw patties in the absence of carnosine. Addition of carnosine significantly (P < 0.05) reduced the oxidative processes and MetMb formation (proportionally to the used concentration) in samples post-irradiation and during storage. Furthermore, carnosine exerted significant efficacy in maintaining an acceptable visual red color post-irradiation and during storage of ground beef and raw patties. These results demonstrate that carnosine can be successfully used as a natural antioxidant to increase the oxidative stability in gamma irradiated raw and cooked meat products.     

Effect of edible coating and gamma irradiation on inhibition of mould growth and quality retention of strawberry during refrigerated storage

The aim of this study was to investigate the effect of edible coating and gamma irradiation treatment on mould growth and storage quality of strawberry. Strawberry fruit after harvest were treated with 0.5–1.0% (w/v) carboxymethyl cellulose (CMC) coating followed by irradiation at 2.0 kGy and subsequent storage under refrigerated conditions for 21 days. The investigations revealed that CMC coating alone at levels 0.5% and 0.75% w/v was not effective in delaying the decay and inhibiting the appearance of mould growth in strawberry fruit. Treatment of irradiation in combination with 1.0% w/v CMC coating was found significantly (P ≤ 0.05) effective compared with other treatments in maintaining the quality and delaying the decay and appearance of the mould growth in strawberry up to 18 days of refrigerated storage. Combinatory treatment of irradiation and coating can help to a greater extent in facilitating the marketing of the strawberry fruit to distant markets other than the local market, thereby benefiting growers and consumers.     

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 day storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef. Irradiation and storage both changed the amounts and compositions of sulfur compounds in both garlic- and onion-added cooked ground beef significantly. Although, addition of garlic and onion produced large amounts of sulfur compounds, the intensity of irradiation odor and irradiation flavor in irradiated cooked ground beef was similar to that of the nonirradiated control. Addition of garlic (0.1%) or onion (0.5%) to ground beef produced a garlic/onion aroma and flavor after cooking, and the intensity was stronger with 0.1% garlic than 0.5% onion treatment. Considering the sensory results and the amounts of sulfur compounds produced in cooked ground beef with added garlic or onion, 0.5% of onion or less than 0.1% of garlic is recommended to mask or change irradiation off-odor and off-flavor.     

A comparison of carnosine and ascorbic acid on color and lipid stability in a ground beef pattie model system

Ascorbic acid (0.1%) significantly inhibited metmyoglobin formation on the surface of ground beef but not in the bulk of the product where oxygen tension was lower. Carnosine (1.0%), however, significantly inhibited metmyoglobin formation and brown color development throughout the product. The combinations of carnosine and ascorbic acid were also very effective on inhibition of metmyoglobin formation and brown color development. Carnosine increased meat pH, cook yield and salt-soluble protein, but ascorbic acid had no effect on cook yield, and decreased meat pH and salt-soluble protein. Carnosine was more effective on inhibition of lipid peroxidation than ascorbic acid. Carnosine inhibited copper(II)-catalyzed ascorbate oxidation in a dose-dependent manner in model systems. Carnosine in conjunction with ascorbic acid may be useful as a meat additive for increasing shelf-life as well as stabilizing color of meat products.     

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 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<0.05) increased aerobic, total coliform, E. coli, and psychrotrophic bacteria counts in beef patties during storage. Irradiation at both dosages exerted a pasteurization effect on psychrotrophic bacteria for up to 7 days of storage. No viable aerobic, total coliform, or E. coli bacteria were detected in any irradiated beef patties during storage. Physicochemical changes caused by lipid oxidation and surface discoloration of beef patties were significantly (p<0.05) increased by both the addition of fat and irradiation processing. Beef patties made from AA-infused animals did not alter bacterial counts. Instead, post-slaughter infusion of AA exerted a pro-oxidant effect in the beef patties that led to a significant (p<0.0.5) increase in lipid oxidation and surface discoloration of stored patties.     

Effects of an edible coating, fungicide and cold storage on microbial spoilage of cherries

The effects of an edible coating, i.e., Semperfresh^TM, fungicide, i.e., Imazalil, and cold storage on microbial spoilage of cherries were studied. Two group of cherries (Prunus avium) were coated just after harvest with 1% and 2% Semperfresh^TM fruit coating. Two other group of cherries were treated with 75 ppm and 150 ppm concentrations of Imazalil and then coated with a 1% concentration of Semperfresh^TM fruit coating. Half of the cherries from each of the above groups was stored at ambient temperature (~30Dž °C) and at 40-50% relative humidity, the other half of the cherries was stored at cold storage (0 °C) and at 95-98% relative humidity. Each group was analyzed for the mold and yeast count. The Semperfresh^TM edible coating resulted in a slightly increased fungal spoilage of fruits. Imazalil fungicide treatment clearly decreased and retarded the microbial spoilage of fruits. As a result, low temperature storage was the most effective solution for both microbial spoilage and delay in the ripening.     

Effects of gamma irradiation and electron beam irradiation on quality,sensory, and bacterial populations in beef sausage patties

This study compared effects of gamma ray (GR) and electron beam (EB) irradiation on quality (TBARS value, hardness, color), sensory characteristics, and total bacterial populations in beef sausage patties during accelerated storage at 30 °C for 10 days. Beef sausage patties were vacuum-packaged and irradiated by GR and EB at 0, 5, 10, 15, and 20 kGy at room temperature. The results of quality evaluation showed that the effects of GR irradiation were similar (p ? 0.05) to EB irradiation on lipid oxidation, hardness, color and sensory scores of the beef sausage patties. However, GR-irradiated samples had lower (p < 0.05) total bacterial counts than EB-irradiated samples after irradiation, and during storage regardless of irradiation dose. The results indicate that use of GR irradiation up to 10 kGy on patties should be useful in reducing bacterial populations with no adverse effect on quality and most of sensory characteristics (color, chewiness, and taste).     

Combined effects of coating, modified atmosphere packaging, and gamma irradiation on quality maintenance of ready-to-use carrots (Daucus carota)

The objective of this study was to evaluate the effect of an edible coating combined with modified atmosphere (MA; 60% O2, 30% CO2, and 10% N2) packaging and gamma irradiation on the microbiological stability and physicochemical quality of minimally processed carrots. A coating based on calcium caseinate and whey protein isolates was used. Coated and uncoated peeled minicarrots were packed under the MA or air (78.1% N2, 20.9% O2, and 0.036% CO2), irradiated at 0.5 or 1 kGy, and stored at 4 +/- 1 degrees C for 21 days. Samples were evaluated periodically for aerobic plates counts (APCs) and physicochemical properties (firmness, white discoloration, and whiteness index). Gamma irradiation did not significantly affect the physicochemical properties of the carrots (P > 0.05). Microbiological analysis revealed that for uncoated carrots irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 3.5 and 4 log CFU/g and by 4 and 4.5 log CFU/g, respectively. For coated carrots, irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 4 and 4.5 log CFU/g and by 3 and 4.25 log CFU/g, respectively. The coating was able to protect carrots against dehydration during storage under air. Coating and irradiation at 1 kGy were also able to protect carrot firmness during storage under air. MA packaging retarded whitening of uncoated carrots but had a detrimental effect on firmness. The edible coating used in this study did not significantly inhibit (P > 0.05) microbial growth on carrots.     

The effect of gamma irradiation on oleic acid in methyl oleate and food

The objective of this study was to investigate the effects of gamma irradiation on changes in oleic acid of methyl oleate as well as of beef and olive oil. The samples were irradiated at doses ranging from 0 to 60 kGy and the fatty acid composition was then analyzed by GC–FID and GC–MS. Gamma irradiation upon methyl oleate induced the formation of trans octadecenoic acid and stearic acid in a dose dependent fashion, while it decreased the amount of oleic acid. These findings indicate that the 9-cis structure is responsible for the formation of trans and saturated configurations. Additionally, the formation of stearic acid was facilitated by high temperature during the irradiation. Conversely, irradiation dose and temperature during irradiation had no significant effect (p > 0.05) on the amount of trans or saturated fatty acids in the beef and olive oil.     

Effect of microbial transglutaminase on thermal and electrophoretic properties of ground beef

The effect of the different types of microbial transglutaminase (MTGase) preparations on denaturation temperature and SDS-polyacrylamide gel electrophoresis (SDS-PAGE) characteristics of myofibrillar proteins in ground beef was investigated. SDS-PAGE results showed that both MTGase preparations created cross-linking between meat proteins. The results of differential scanning calorimetry (DSC) indicated that addition of MTGase with sodium caseinate (SC) led to a slight increase in peak temperature (T_max) values of myosin. MTGase treatment caused a slight decrease in T_max values of myosin. Both MTGase and MTGase with SC treatments decreased denaturation enthalpy ($\mathrm{\Delta }{H}_{\mathrm{D}}$) of myosin but did not affect $\mathrm{\Delta }{H}_{\mathrm{D}}$ of actin. Enzyme concentration had a significant effect on $\mathrm{\Delta }{H}_{\mathrm{D}}$ values of myosin ($P<0.05$).     

Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display

The impact of 82°C hot water (HW) or 5% lactic acid (LA) applied aerobically or by vacuum to beef trimmings prior to grinding on Salmonella Typhimurium (ATCC 1769NR; ST), Escherichia coli (ATCC 11775; EC), coliform (CO), aerobic plate count (APC), instrumental color and sensory characteristics of ground beef through simulated retail display was investigated. For this, beef trimmings were inoculated with a mixture (7 log CFU/ml each) of ST and EC, and treated either aerobically or under vacuum in a tumbler with HW or LA antimicrobials. Trimmings were ground, packaged and sampled on days 0, 1, 2, 3 and 7 of display for ST, EC, CO, APC, sensory and instrumental color characteristics. Vacuum HW or LA application had no additive effect (P>0.05) when compared with aerobic application for reducing EC, ST, CO or APC. However, lactic acid was effective for reducing (P<0.05) EC, CO and APC, but reduced ground beef redness.