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Radiation is used for different purposes such as sterilization, imaging, analysis and security. Sterilization, one of the the using area of radiation, is important issue for industries. The disadvantages of heat and chemical sterilization on medicines, medical devices and foodstuffs have made important the use of radiation sterilization. Officinal sterilization method are available (25 kGy gamma-rays) in the pharmacopeias. Other ionizing radiations are getting popular because of their advantages and changing conditions on gamma-sterilization. In this article, the results of different types of ionizing radiation exposure in different doses and several analytical methods used to detect differences have been evaluated. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate the physicochemical and textural properties of heat-induced gels prepared with pork muscles irradiated with gamma rays, electron beams, and X-rays. Pork muscles were irradiated at 5 kGy using the different irradiation sources, and heat-induced gels were prepared from the irradiated pork muscles at a protein concentration of 5 mg/mL. Each irradiation treatment produced lower water-holding capacity, protein solubility, apparent viscosity, hardness, springiness, cohesiveness, gumminess, and chewiness than the control gel prepared with non-irradiated pork muscle ( P < 0.05). In addition, gamma irradiation was more influential than electron or X-ray irradiation on the negative impacts on water-holding capacity and texture of heat-induced gels. Therefore, this study suggests that the irradiation source could be one of the significant factors affecting gelling properties of irradiated meat. [ABSTRACT FROM AUTHOR]

The effect of irradiation source (gamma-ray, electron-beam, and X-ray) and dose levels on the physicochemical, organoleptic and microbial properties of cooked beef patties and pork sausages was studied, during 10 days of storage at 30±1 °C. The processed meat products were irradiated at 0, 2.5, 5, 7.5, and 10 kGy by three different irradiation sources. The pH of cooked beef patties and pork sausages was unaffected by irradiation sources or their doses. The redness of beef patties linearly decreased with increasing dose level ( P <0.05), obviously by e-beam irradiation compared to gamma-ray and X-ray ( P <0.05). The redness of pork sausages was increased by gamma-ray irradiation, whereas it decreased by e-beam irradiation depending on absorbed dose level. No significant changes in overall acceptability were observed for pork sausages regardless of irradiation source ( P >0.05), while gamma-ray irradiated beef patties showed significantly decreased overall acceptability in a dose-dependent manner ( P <0.05). Lipid oxidation of samples was accelerated by irradiation depending on irradiation sources and dose levels during storage at 30 °C. E-beam reduced total aerobic bacteria of beef patties more effectively, while gamma-ray considerably decreased microbes in pork sausages as irradiation dose increased. The results of this study indicate that quality attributes of meat products, in particular color, lipid oxidation, and microbial properties are significantly influenced by the irradiation sources. [ABSTRACT FROM AUTHOR]

This study was performed to verify the feasibility of 7.5 MeV X-rays for food pasteurization through a comparison of the bactericidal efficiency with those of other sources for selected bacterial pathogens. No significant differences were observed between the overall bactericidal efficiency for beef-inoculated pathogens based on the uncertainty of the absorbed dose and variations in bacterial counts. This result supported that all three irradiation sources were effective for inactivation of food-borne bacteria and that 7.5 MeV X-rays may be used for food pasteurization. [ABSTRACT FROM AUTHOR]

Meat processing involves many treatments for improving the quality and durability of products. However, these treatments also affect other meat properties. The objective of this study was to investigate the effects of minced pork ham irradiated with various kinds of ionizing radiation (X-ray, E-beam, and γ-ray) and transglutaminase (TG) on emulsion systems. Ionizing radiation of various kinds (P < 0.05) was found to affect protein, fat, and ash content, as well as protein solubility, and textural properties. On the contrary, moisture content, fat content, emulsion stability, pH, color, protein solubility, and textural properties were affected by TG (P < 0.05). The apparent viscosity of irradiated ham was higher than that of the control, and TG treatment increased the value further. The effect on meat and meat products using different types of irradiation provides useful information about the combined treatments of irradiation and TG in emulsion systems. • Radiation-induced meat causes changes in physical properties of meat emulsions. • Viscosity of emulsion with irradiated meat and transglutaminase was higher. • Irradiation and transglutaminase can affect protein solubility of meat emulsion. [ABSTRACT FROM AUTHOR]