Post on 10-Apr-2018
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LOGO
LOGO
www.themegallery.com
Preservation of Meatby Irradiation Technology
Prepared by
Muhammad Hafiz Bin Abu Bakar
(1080119)
Supervisor
Prof Madya Dr Alina Abd Rahim
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Conclusion
Contents
Food Irradiation
Meat Preservation by Irradiation
Quality Changes in Meat
Prevention of QualityC
hanges
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Food Irradiation
(Lacroix , 2005)
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Irradiated Food
(Anonymous , 1991)
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Countries which apply food irradiation for commercial
purposes
Do not yet apply food irradiation
(An
on
ymous , 1991)
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(Anonymous , 1991)
Table 1: Countries which apply food irradiation for commercial purposes
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Source of Food Irradiation
Cobalt 60, Caesium 137
Good penetration powerGamma rays
high energy collisions of gamma
rays and heavy elements
highest penetration powerX-rays
produced by accelerators low penetration power
Electronbeam
(Fan
& Sommers,2006)
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Food Irradiation Facilities
Figure 1: Gamma irradiationfacility
Figure 2:Electron beams
facility
(An
on
ymous , 1991)
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Doses Rate and Application
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(USDA
,2010))
Table 2: Uses of various doses for food safety and preservation
Doses Rate and Application
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LOGO
LOGO
Meat
Preservation byIrraddiation
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Meat
Meat or fresh meat can be defined as edible
animal flesh, including processed or
manufactured products derived from such
tissue
This definition of meat would then include not
only beef, but also chicken and other poultry
and such animal flesh as pork ,fish ,lobster,lamb and even alligator.
(Muran
o.2003)
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Irradiated Meats
(www.fsis.usda.gov)
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Advantages
Microbial Decontamination
Cold Sterilization
Shelf Life Extension
Environmentally friendly technology
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Microbial decontamination
It destroys most bacteria, molds, parasites and other
organisms that cause foodborne disease.
Irradiation at doses up to 3.0 kGy eliminates over 99
percent of the Salmonella organisms on or inpoultry,according to USDA tests.
In ground beef, irradiation at doses up to0.8 kGy
eliminated over 90 percent of five common
pathogens (E.coli O157:H7, Campylobacter jejuni,Listeria monocytogenes, Salmonella and
Staphylococcus aureus
(A
hn
et al.,2006)
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Shelf life extension
The shelf life of chicken irradiated in air, under
vacuum and in combination with marinating
was,respectively, 10, 11 and 15 days when
irradiated at a dose of 3 kGy.
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).
(Moy,2005)
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Effects of Food Irradiation
Safety: Chemical Analysis show no toxilogical or
harmfuleffects
Biological testing show no indication of harmfromconsumption of irradiated foods
Nutrition:
Vitamins B1, C, A and E are sensitive toradiationHowever, vitamin losses are similar
to those from other conventional methods.
(Fan
& Sommers,2006)
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Quality Changes in Meat
Nutritional
Adequacy
Sensory
Quality
Off-odor
Production
Colour
FOODIRRADIATION
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Nutritional Adequacy
Extensive research has shown that
carbohydrates, proteins, and fats, undergo
little change during irradiation even at doses
over 10 kGy.
Similarly, the essential amino acids,minerals,
trace elements and most vitamins do not
suffer significant losses.
(Fan
& Sommers,2006)
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Sensory Quality Evaluation
Table 3: Effect of gamma irradiation on the sensory properties of camel
meat (5points scale).
___________________________________________________________________
Treatment Texture Flavor Color Taste
___________________________________________________________________
0 kGy 3.72 1.40 a 3.52 1.42 a 4.00 1.35 a 3.88 1.17 a
2 kGy 3.76 1.05 a 3.40 1.47 a 4.04 1.02 a 3.32 1.11 a
4 kGy 3.60 1.19 a 3.52 1.26 a 4.08 1.04 a 3.72 0.98 a
6 kGy 3.60 1.32 a 3.64 1.55 a 4.08 1.12 a 3.48 1.19 a
LSD 0.70 0.80 0.64 0.63
__________________________________________________________________
Data represent a 5-point hedonic scale ranging from 1 (very bad) to 5 (very good).
Different letters within a column are significantly different (p < 0.05).
(L
efebreve et al.,1994)
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Off-odor Production
changes relative to dose:
< 4k Gy - not detectable
4-10 kGy - sulfurous odors
(Burnt, metallic, bitter, cheesy, goaty, wet dog-like)
pork and chicken - little off odors
(Moy,2005)
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ColourChanges
Irradiation increase the redness of light meat
but turns red meat colours to brown under
aerobic conditions
Colour of irradiated chicken breasts has
change from brown to more vivid pink or red
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Prevention of Quality Changes
Additives
Packaging
Packaging and AdditivesCombinations
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Conclusion
Food irradiation safely preserves food and
controls pathogens.
The commercialization of food irradiation isincreasing.
Consumer awareness is the key to acceptance.
E
ducation of public Additional research
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References
Ahn,D.U.,E.J.Lee, & A.Mendonca.2006 Meat Decontamination by
Irradiation in Advanced Technologies forMeat Processing.L.M.L.Nollet &
F.Toldra (comp.&ed.).Boca Raton:CRC Press.
Anonymous.1991.Facts about Food Irradiation ; Vienna,Austria:IAEA /
ICGFI . IAEA / PI / A33E
Fan,X & H.Sommers.2006.Food Irradiation Research and
Technology.USA:Blackwell Publishing.
Lacroix,M.2005.Irradiation of foods.Elsevier Ltd. Florida:CRC Press.
Lefebreve,N.,C.Thibault,R.Charbonneau,& J.P.G.Piette.1994.Improvement
of shelf life and wholesomeness of ground beef by irradiation 2:chemical
analysis and sensory evaluation.Meat Science 36:371.-380.
Moy,J.H.2005. Food irradiation-An Emerging Technology in Novel Food
Processding.G.V.Barbosa,M.S.Tapia,M.P.Cano (comp.&ed.)
USDA.2010.United State Department of Agriculture.http.ww.fsis.usda.gov.
Accessed 30.09.2010
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