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Updated: Jul 1, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

Volatile Compound Markers in Beef Irradiated with Accelerated Electrons.

Ulyana Bliznyuk^1,2, Polina Borshchegovskaya^1,2, Timofey Bolotnik³

¹Department of Physics, Lomonosov Moscow State University, Moscow 119991, Russia.

Molecules (Basel, Switzerland)

|March 13, 2024

Summary

Electron beam irradiation of beef using doses from 0.25 to 1 kGy effectively reduces bacteria. This dose range minimizes irreversible chemical changes, preserving beef quality during storage.

Keywords:

dose-dependent markers effective dose range electron beam irradiation gas chromatography–mass spectrometry lipid oxidation protein oxidation reactive oxygen species volatile organic compounds

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Last Updated: Jul 1, 2025

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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication

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Published on: September 20, 2016

Area of Science:

Food Science
Radiation Chemistry
Biochemistry

Background:

Irradiation is used to preserve food, but its effects on volatile organic compounds (VOCs) in beef require detailed study.
Understanding dose-dependent changes in VOCs is crucial for establishing effective irradiation parameters for beef.

Purpose of the Study:

To identify reliable dose-dependent markers of beef irradiation using accelerated electrons.
To determine an effective dose range for beef irradiation that balances microbial reduction and chemical integrity.

Main Methods:

Gas chromatography-mass spectrometry (GC/MS) analysis of volatile organic compounds in beef.
Application of a mathematical model to describe VOC concentration changes.
Monitoring of irradiated beef samples stored at 4 °C for four days.

Main Results:

Lipid oxidation-derived aldehydes showed higher yield and accumulation rates than protein oxidation-derived aldehydes immediately after irradiation.
A mathematical model explained the nonlinear dose-dependent VOC concentrations based on competing decomposition and accumulation processes.
Lipid oxidation aldehydes, protein oxidation aldehydes, alkanes, and ethanol served as dose-dependent markers for oxidative and microbial processes during storage.

Conclusions:

Doses between 0.25 kGy and 1 kGy are most effective for electron beam irradiation of beef.
This optimal dose range reduces bacterial content while causing minimal irreversible chemical changes in chilled beef during storage.