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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
|June 30, 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
- Food Safety
Background:
- Recalls of pork cutlets due to enterohemorrhagic Escherichia coli highlight the need for effective microbial control.
- Electron beam (EB) irradiation is a promising non-thermal technology for enhancing the microbiological safety of food products.
- Limited research exists on EB irradiation's efficacy for uncooked, breaded, and frozen pork cutlets.
Purpose of the Study:
- To investigate the impact of electron beam (EB) irradiation on pathogen inactivation, microbial load, and quality attributes of pork cutlets.
- To determine the optimal EB irradiation dose for ensuring the hygienic safety of pork cutlets.
- To explore the potential of hydrocarbon markers 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, pH, and hydrocarbon profiles (GC/MS) were analyzed.
Main Results:
- The calculated sterilization dose for a 5-Log CFU/g reduction of pathogens was 2.7 kGy.
- EB irradiation significantly reduced TAB and Y&M, with complete microbial elimination above 7 kGy.
- Specific hydrocarbons, 1,7-hexadecadiene and 8-heptadecene, were identified as potential markers for EB-irradiated samples.
Conclusions:
- EB irradiation is an effective method for improving the hygienic safety of pork cutlets by reducing microbial contamination.
- The study identified key parameters and potential markers for assessing EB irradiation efficacy in pork cutlets.
- Further research is needed to assess the effects of EB irradiation on the organoleptic and cooked quality of pork cutlets.
