Journal
RADIATION PHYSICS AND CHEMISTRY
Volume 119, Issue -, Pages 279-281Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.radphyschem.2015.11.015
Keywords
Ionizing radiation; Meat emulsion; Carboxy methyl cellulose; Physicochemical properties; Meat products
Funding
- High Value-added Food Technology Development Program by the Ministry of Agriculture, Food and Rural Afffairs (Republic of Korea) [2014-314068-3]
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The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product. (C) 2015 Elsevier Ltd. All rights reserved.
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