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Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation
Seo-Joon Yeom1,2, Sang-Su Kim1,2, Ki-Nam Yoon2
1Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 56212, Korea.
Food Science of Animal Resources
|March 13, 2026
Summary
Electron beam (EB) irradiation effectively inactivates pathogens like E. coli in frozen pork cutlets. This study determined an optimal EB dose of 2.7 kGy for enhanced food safety, with no microbes detected above 7 kGy.
Area of Science:
- Food Science
- Microbiology
- Radiation Technology
Background:
- Pork cutlet recalls in 2020 highlighted the need for improved food safety measures.
- Electron beam (EB) irradiation offers a non-thermal method for microbial reduction in food products.
- Limited research exists on EB irradiation's impact on uncooked, breaded, and frozen pork cutlets.
Purpose of the Study:
- To investigate the efficacy of EB irradiation in reducing microbial load and inactivating pathogens in pork cutlets.
- To assess the effects of varying EB doses on the quality attributes of pork cutlets, including color, lipid oxidation, and hydrocarbon formation.
- To identify potential biomarkers for detecting EB-irradiated pork cutlets.
Main Methods:
- Pork cutlets were subjected to EB irradiation at doses ranging from 0.5 to 10 kGy.
- Pathogen inactivation (D10 values), total aerobic bacteria (TAB), yeasts and molds (Y&M) were quantified.
- Hunter's color values, TBARS (lipid oxidation), pH, and hydrocarbon profiles (GC/MS) were analyzed.
Main Results:
- The calculated sterilization dose for a 5-Log reduction of pathogens was 2.7 kGy.
- Significant reductions in TAB and Y&M were observed, with complete microbial elimination above 7 kGy.
- EB irradiation at doses above 4.5 kGy increased CIE a* values, while TBARS remained stable up to 10 kGy. Specific hydrocarbons were identified as potential markers for irradiated samples.
Conclusions:
- EB irradiation is a viable technology for enhancing the hygienic safety of frozen pork cutlets.
- The study identified key microbial inactivation doses and quality parameter changes.
- Further research is recommended to evaluate the organoleptic and cooked quality attributes post-irradiation.
