Department of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino, Tokyo 180-8602, Japan.
Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
J Food Prot. 2022 Aug 1;85(9):1258-1264. doi: 10.4315/JFP-22-124.
Wild boar meat containing radioactive cesium (Cs) of approximately 1,000 Bq/kg (134Cs+137Cs) was processed into bacon, sausage, and ham. To understand the concentration and quantity change of radioactive Cs, the processing factor (Pf) and food processing retention factor (Fr) were calculated. The radioactive Cs quantity in the meat did not reduce during smoking. The dehydration-related meat mass reduction during smoking without decrease of radioactive Cs led to Cs condensation in the bacon compared with the raw rib meat before processing, resulting in a Pf of 1.18. Soaking in liquid, such as pickling in liquid and desalting or boiling in water, effectively removed radioactive Cs by leakage into water. Therefore, the Fr value of the boiled ham produced from a loin meat block through three liquid-soaking processes was 0.27. The Pf value of the boiled ham was 0.30 due to meat block mass reduction after boiling as a result of dehydration, along with protein thermal denaturation-related muscle tissue shrinkage. The steamed ham Fr value was 0.53, because the removal of radioactive Cs was less efficient by steaming than by boiling. The Pf value of the steamed ham was 0.54, almost the same as the Fr value, because the mass decrease rate was the same as the radioactive Cs decrease rate by steaming. The Fr and the Pf values of the boiled sausage, whose processing did not include soaking in the pickling liquid, were 0.64 and 0.62, respectively. Steaming the sausage meat did not remove radioactive Cs during the dehydration-related mass reduction, leading to Fr and Pf values of 1.01 and 1.17, respectively. This study found that processing into boiled ham was the most effective measure for reducing radioactive Cs quantity and concentration in raw meat. Processing into bacon and steamed sausage showed no Cs quantity reduction, with the moisture loss resulting in Cs condensation compared with the raw material.
将含有约 1000 Bq/kg（134Cs+137Cs）放射性铯的野猪肉加工成培根、香肠和火腿。为了了解放射性 Cs 的浓度和数量变化，计算了加工因子（Pf）和食品加工保留因子（Fr）。在烟熏过程中，肉中的放射性 Cs 量没有减少。由于烟熏过程中没有减少放射性 Cs 的脱水导致的肉质量减少，导致熏制培根中的 Cs 浓缩，与加工前的生肋肉相比，Pf 值为 1.18。在液体中浸泡，如腌制在液体中、脱盐或在水中煮沸，可以通过漏入水中有效地去除放射性 Cs。因此，通过三个液体浸泡过程从一块腰肉块中生产的煮火腿的 Fr 值为 0.27。由于煮沸导致的脱水导致肉块质量减少以及蛋白质热变性相关的肌肉组织收缩，煮火腿的 Pf 值为 0.30。蒸火腿的 Fr 值为 0.53，因为与煮沸相比，蒸制去除放射性 Cs 的效率较低。蒸火腿的 Pf 值为 0.54，几乎与 Fr 值相同，因为通过蒸制，质量减少率与放射性 Cs 减少率相同。未在腌制液中浸泡的煮香肠的 Fr 和 Pf 值分别为 0.64 和 0.62。在与脱水相关的质量减少过程中，蒸制香肠肉不会去除放射性 Cs，导致 Fr 和 Pf 值分别为 1.01 和 1.17。本研究发现，将生肉加工成煮火腿是降低生肉中放射性 Cs 数量和浓度的最有效措施。加工成培根和蒸香肠没有减少 Cs 数量，由于水分损失导致与原料相比 Cs 浓缩。
