Effects of Gamma Irradiation on Residual Nitrite, Lipid Oxidation, Total Volatile Nitrogen and Color in Meat Products with Various Meat Contents

Gamma irradiation effects on microbial decontamination of ostrich meat

In this work effects of gamma irradiation and storage time on microbial decontamination of fresh camel meat stored at 4 ̊C were evaluated. Microbial analysis indicated that irradiation had a significant effect on the reduction of microbial loads. Among the analyzed bacteria, coliforms were most sensitive to gamma radiation. Considering the sensory analyses and Total bacterial counts analyses as ...

Meat and Meat Products

Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat.

Forty-eight, 27-week-old White Leghorn hens were fed a diet containing 0, 1.25, 2.5 or 5.0% conjugated linoleic acid (CLA) for 12 weeks. At the end of the 12-week feeding trial, hens were slaughtered, and boneless, skinless breast and leg meats were separated from carcasses. Meats were ground through 9 and 3-mm plates, and patties were prepared. Patties prepared from each dietary treatment were...

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitami...

Nitrite in Meat

Another way of expressing 200 ppm is to say it is 1 pound of sodium nitrite in 5,000 pounds of meat. Effective June 15,1978, the USDA changed the curing procedures of “pumped” bacon as follows: the use of sodium nitrate and potassium nitrate is prohibited; the level of ingoing sodium nitrite shall be 120 ppm (or 148 ppm potassium nitrite); the level of ingoing sodium ascorbate (vitamin C) or so...

Study of antioxidant effects of alcoholic extract of Mentha longifoliStudy of Antioxidant Effects of Alcoholic Extract of Mentha longifolia on Fat Oxidation of High-Consumption Meat Products in Tabrizoxidation of high consumption meat products in Tab

Background: Fat peroxidation is one of the problems in food processing, cooking, and storage. Oxidative changes cause pathological effects in biological systems and reduce the taste and quality and ultimately spoil food. Using aromatic plants and vegetables with antioxidant properties can play an important role in preventing these adverse effects. The antioxidant effects of Mentha longifolia ha...