Application of gamma radiation in the beef texture development during accelerated aging

Area of Science:

• Food Science and Technology
• Meat Science
• Microbiology

Background:

• Understanding the impact of processing treatments on meat quality is crucial for the food industry.
• Beef aging involves complex biochemical changes affecting tenderness and microbial load.
• Gamma irradiation is a potential method for microbial control in food products.

Purpose of the Study:

• To assess the effects of 3 kGy gamma irradiation on post-rigor beef quality during aging.
• To investigate the influence of aging temperatures (1, 7, and 15°C) on irradiated and non-irradiated beef.
• To evaluate the combined effects on microbiological safety, water-holding capacity, and texture.

Main Methods:

• Post-rigor beef (M. longissimus lumborum) was subjected to 3 kGy gamma irradiation.
• Samples were aged for up to 21 days at 1, 7, and 15°C.
• Evaluated parameters included bacterial counts, water retention capacity, exudation, cooking losses, proteolysis (fragmentation index), collagen content, and Warner-Bratzler Shear Force (WBsSF).

Main Results:

• Irradiation significantly reduced mesophilic and lactic acid bacteria counts.
• Irradiated beef showed lower water retention, leading to higher exudation and cooking losses.
• Higher aging temperatures increased exudation, myofibrillar proteolysis, and reduced collagen, but also decreased WBsSF; however, irradiated beef exhibited higher WBsSF, indicating a longer tenderization time.

Conclusions:

• Gamma irradiation (3 kGy) ensures microbiological safety in beef stored at higher temperatures (up to 15°C).
• Irradiation impacts water-holding capacity and initial texture, requiring careful consideration during processing.
• This technology can enable accelerated beef tenderization by allowing safe storage at elevated temperatures.