Improving Hygienic Quality of Pork Cutlets Using Electron-Beam Irradiation

In 2020, pork cutlet products were recalled in Korea due to detection of enterohemorrhagic Escherichia coli. Electron beam (EB) irradiation is a non-thermal treatment technique that can improve hygiene quality by eliminating microorganisms. Irradiation technology for raw and ground meats has been studied extensively; however, it has not been explored adequately with regard to uncooked, breaded, and frozen pork cutlets. Therefore, the present study investigated the influence of EB at different irradiation doses (0.5-10 kGy) on pathogen inactivation (D₁₀ value), total aerobic bacteria (TAB), yeasts and molds (Y&M), Hunter's color values, 2-thiobarbituric acid reactive substance (TBARS), pH, and hydrocarbons in pork cutlets. The D₁₀ values were 0.40, 0.43, 0.54, and 0.54 kGy for E. coli O157:H7, Staphylococcus aureus, Salmonella Typhimurium, and Listeria monocytogenes, respectively. The appropriate sterilization dose for reducing the pathogens by 5-Log CFU/g (99.999%) was calculated as 2.7 kGy. TAB and Y&M were decreased significantly by EB irradiation, and no microbes were detected above 7 kGy. The CIE a* increased at doses above 4.5 kGy. The TBARS value was 0.79 malondialdehyde μg/g for irradiation doses of up to 10 kGy. Hydrocarbon profile based on gas chromatography/mass spectrometry (GC/MS) data revealed 1,7-hexadecadiene and 8-heptadecene as key markers of samples irradiated at 2-10 kGy. Furthermore, two hydrocarbons showed potential applicability as rapid detection methods using headspace/solid-phase microextraction-GC/MS. In conclusion, the present study suggests that EB irradiation improves the hygienic safety of pork cutlets. Further research is required to evaluate its impact on organoleptic and quality attributes after cooking.