Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, P.O. Box 3037, Lavras, Minas Gerais 37200-000, Brazil.
Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-900, Brazil.
Meat Sci. 2020 May;163:108078. doi: 10.1016/j.meatsci.2020.108078. Epub 2020 Feb 3.
This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and oxidative properties were determined and compared to non-irradiated controls for frozen/thawed and chilled vacuum-packed beef. The combined irradiation and freezing/thawing processes increased total exudate loss and reduced the meat water-holding capacity, regardless of the dose used. Myofibrillar fragmentation was favored by the freezing/thawing processes and negatively affected by irradiation. Lower shear force values were observed in the non-irradiated frozen/thawed samples. Frozen samples irradiated at 9 kGy had a higher percentage of soluble collagen, lipid peroxidation, and a more reddish color tone. The meat reducing capacity and oxygen consumption were reduced by freezing and further by irradiation, which also included accumulation of metmyoglobin. It was concluded that irradiation of frozen meat and its subsequent thawing and aging does not confer any additional advantages for beef technological quality.
本研究评估了γ射线辐照（3、6 和 9 kGy）对冷冻真空包装牛肉的应用，随后进行解冻和老化，最长可达 14 天。将辐照处理与未经辐照的冷冻/解冻和冷藏真空包装牛肉进行比较，以确定其对嫩度、颜色和氧化特性的影响。无论使用的剂量如何，辐照和冷冻/解冻的联合处理都会增加总的渗出损失，并降低肉的持水能力。肌原纤维的碎片化受到冷冻/解冻过程的促进，而受到辐照的负面影响。在未经辐照的冷冻/解冻样品中观察到较低的剪切力值。辐照 9 kGy 的冷冻样品具有更高百分比的可溶性胶原蛋白、脂质过氧化和更红的色调。冷冻和进一步辐照降低了肉的还原能力和耗氧量，其中还包括高铁肌红蛋白的积累。研究结论认为，辐照冷冻肉及其随后的解冻和老化并不能为牛肉的技术质量带来任何额外的优势。
