Investigation of the effect of gamma-ray on the shelf life of minced beef from production to consumption

Abstract

In this study, the effect of gamma irradiation and chitosan on the shelf life of minced beef was investigated. A part of the meat sample was treated with a 2% chitosan solution and the other part was irradiated without chitosan at doses of 3, 5, and 7 kGy in the Gamma cell. Non-irradiated samples (controls) and irradiated samples were evaluated for microbial contamination, quality characteristics including color, odor, blood, and customer likelihood (overall acceptability) as well as lipid peroxidation. The results showed that both irradiation and chitosan treatment had a significant effect on reducing the microbial load of the meat, including all living microorganisms, Staphylococcus aureus, Escherichia coli, and Salmonella spp. During the storage period. There were no significant differences in the qualitative characteristics of irradiated and chitosan-treated samples and the non-irradiated control samples. Finally, according to the permissible level of lipid peroxidation, a dose of 3 kGy, was detected as a suitable dose for irradiation of the minced beef to increase its shelf life of it from 2 days to 7 days at 4°C. All meat packing components had good radiation resistance to this dose.

Keywords

• pathogen bacteria
• gamma ray
• beef meat
• chitosan
• lipid peroxidation