Biomedical Engineering Reference
In-Depth Information
Table 10.5
(continued)
Processing
conditions
Product
Effects
References
Chicken
breast meat
Gamma
irradiation (2 and
4 kGy) with
modifi ed
atmosphere
packaging
The combined effect of MAP and
irradiation (4 kGy) extended the storage
life of fresh chicken meat by 12 days as
compared to non-irradiated samples.
TBARS number for all treatments
remained lower than 1 mg
malondialdehyde (MDA)/kg meat
throughout the 25 day storage period.
Irradiation resulted in a small increase of
the parameter a*. Irradiation had a greater
effect in extending the shelf life of chicken
as compared to MAP.
Chouliara
et al. (
2008
)
Raw beef
0, 0.5, 1.0, 1.5 or
2.0 kGy, carbon
monoxide in
modifi ed
atmosphere
packaging
(CO-MAP)
Irradiation at 0.5 and 1.0 kGy reduced 3
log units in initial Total plate counts (TPC)
in aerobic and CO packaging; at 1.5 and
2.0 kGy, irradiation reduced TPC in both
packaging below the detection level.
Irradiation at 1.5 or 2.0 kGy resulted in
total coliform counts below the detection
limits during the entire storage regardless
of packaging.
Ramamoorthi
et al. (
2009
)
According to Teissié et al. (
2002
), PEF processing can be an effective way of
inactivating microorganisms at temperatures below those used in thermal process-
ing and enhancing mass transfer. The potential of PEF technology to enhance cell
disruption presents an energy effi cient and environmentally friendly alternative
method of food processing (Toepfl et al.
2006b
). Thus, interest in PEF as a minimal
food processing technology has increased in recent years with substantial advance-
ment in the processing of liquid foods such as milk and juices (Grimi et al.
2011
;
Guerrero-Beltrán et al.
2010
). However, so far very limited literatures are available
on the use of PEF processing in solid foods and muscle foods in particular.
Application of PEF for microbial inactivation has already been studied and it is
also expected that it could also act on muscle fi bres in a similar fashion and affect
various quality attributes such as tenderness, water holding capacity and colour
when applied to meat system. This technology when applied to muscle foods, could
offer fast and cost effi cient alterations to the muscle cell structure and meat tender-
ness, which in turn could be of major benefi t to the meat industry. To date, the fol-
lowing four main processing concepts related to the PEF treatment of meat can be
summarised (Jaeger et al.
2012
):
(1) Improvement of the impregnation during dry and wet curing.
(2) Acceleration of water removal during drying.
(3) Release of intracellular enzymes to infl uence maturing.
(4) Modifi cation of water binding due to microdiffusion of water binding agents.
