Food Irradiation HS

8/8/2019 Food Irradiation HS

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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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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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