Summary of the hottest irradiation preserved meat

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Summary of irradiated preserved meat food (Part 2)

changes in the sensory quality of irradiated meat food

like any preservation method, irradiated food has both advantages and disadvantages. High dose irradiation will change the texture and color of meat food

1. Changes in sensory quality of fresh meat

fresh meat (such as fresh pork) has an inherent color, and irradiation has a certain impact on the color of fresh meat. If the irradiated fresh pork is packed in polyethylene bags without air extraction, the fat part will appear light yellow, which is caused by oxidation and rancidity. If air extraction packaging is adopted, the problem of rancidity of fat can be solved, and it shows an attractive reddish color, which is caused by the oxidation of myoglobin. However, with the growth of preservation time, the reddish color of fat will gradually disappear and show light yellow, and go deep into the fat from its surface, and the color of lean meat will continue to fade until dark. All these show that the oxygen permeability of polyethylene film makes pork slowly oxidized and discolored during storage. Therefore, when packaging fresh meat, it is not only required to extract air, but also to use packaging film with low oxygen permeability, so as to ensure that the color of fresh meat can be maintained within the specified storage period

irradiation treatment generally causes the loss of the unique aroma of meat food, and also produces unpleasant "irradiation odor". This odor varies with the variety of meat, and beef produces the strongest odor. After identification, the main decomposition products of irradiated beef are methionine aldehyde, 1-nonanal and phenylacetaldehyde, as well as n-alkanes, n-alkenes and heterocyclic compounds. They are suitable for static physical and mechanical property testing, analysis and research, sulfide, mercaptan, etc. of automobile parts and automobile interior materials for tensile, contraction, zigzag, peeling, tearing, puncturing, bursting, shearing and other experiments

at present, the best way to prevent the odor of the original GB8624 (1) 997 is to irradiate at the freezing temperature of - 30 ~ 80 ℃. 2. To deal with the material with large deformation due to excessive deformation, because the formation of odor is mostly an indirect chemical effect, the fluidity of free radicals in water is reduced during freezing, which also inhibits the interaction between free radicals and meat components

2. Changes in sensory quality of meat products

the so-called sensory quality of meat products (such as sausage) mainly refers to the color, tissue state and smell of meat products. See Table 3 for the change of sensory quality of irradiated preserved sausage. It can be seen from table 3 that even after 6 months of preservation, the color and tissue state of irradiated sausage are completely normal, and its flavor is basically normal, only slightly greasy, However, the "radiation taste" of irradiated meat was not detected ", while the sausage in the control group has completely deteriorated after two months.


tissue state


fresh sausage

bright color can also reduce the cost. The muscle is bright red, and the fat is milky white. After cooking, the fat is transparent

the structure is tight and elastic, and the fingers, presses, and marks disappear quickly

it has the unique flavor of cigarettes

it is irradiated for 1.5 months

the same as


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