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Wahyono T, Ujilestari T, Sholikin MM, Muhlisin M, Cahyadi M, Volkandari SD, Triyannanto E. Quality of pork after electron-beam irradiation: A meta-analysis study. Vet World 2024; 17:59-71. [PMID: 38406359 PMCID: PMC10884575 DOI: 10.14202/vetworld.2024.59-71] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Accepted: 12/12/2023] [Indexed: 02/27/2024] Open
Abstract
Background and Aim Irradiation has become a preferred method for pork preservation in recent years. Electron-beam irradiation is notably recognized for its feasibility and safety among various irradiation methods. This meta-analysis study aims to elucidate the impact of electron-beam irradiation on oxidation parameters, color, sensory attributes, and microbiological conditions in pork. Materials and Methods A total of 79 data from 22 articles were aggregated into an extensive database. The irradiation dose ranged from 0 to 20 kGy in this current meta-analysis. The observed parameters encompassed oxidation, color, sensory attributes, and microbiological conditions. A mixed-model approach was used to perform the meta-data analysis, in which irradiation dose was treated as fixed effects and distinct studies (articles) as random effects. Results Electron-beam irradiation resulted in an increase in thiobarbituric acid-reactive substances levels and peroxide-oxygen value of pork (p < 0.01). Conversely, total volatile-base-nitrogen values (p < 0.05) were observed. Following irradiation, the pH value, lightness (L*), redness (a*), and yellowness (b*) remained unaffected. Pork color tended to decrease after irradiation treatment (p = 0.095 and p = 0.079, respectively) at 7 and 14 days of storage. The irradiation process resulted in an increase in the values of texture and juiciness parameters (p < 0.05). However, electron-beam irradiation resulted in decreased overall acceptability (p = 0.089). In terms of microbiological status, electron-beam irradiation led to a reduction in the populations of Salmonella (p < 0.01), Escherichia coli (p < 0.01), Listeria monocytogenes (p < 0.05), and coliforms (p < 0.05) at 7 and 14 days of storage. Conclusion Electron-beam irradiation enhances lipid peroxidation in porcine meat. The color of the meat remained unchanged after treatment. However, with regard to sensory properties, electron-beam irradiation showed a tendency to decreased overall acceptability. Most microbiological parameters decreased following electron-beam irradiation.
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Affiliation(s)
- Teguh Wahyono
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Tri Ujilestari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Mohammad Miftakhus Sholikin
- Research Center for Animal Husbandry, National Research and Innovation Agency of Indonesia, Bogor 16911, Indonesia
| | - Muhlisin Muhlisin
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
| | - Muhammad Cahyadi
- Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Slamet Diah Volkandari
- Research Center for Food Technology and Processing, National Research and Innovation Agency of Indonesia, Gunungkidul 55861, Indonesia
| | - Endy Triyannanto
- Faculty of Animal Science, Universitas Gadjah Mada, Sleman 55281, Indonesia
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Lucas J, Cárcel J, Velasco R, Benedito J, Cabeza M. Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions. Meat Sci 2023; 195:109019. [DOI: 10.1016/j.meatsci.2022.109019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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Kim SM, Kim TK, Cha JY, Kang MC, Lee JH, Yong HI, Choi YS. Novel processing technologies for improving quality and storage stability of jerky: A review. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Jeong MI, Lee EJ, Park SY, Kim MR, Park SR, Moon Y, Choi C, Ha JH, Ha SD. Assessment of human norovirus inhibition in cabbage kimchi by electron beam irradiation using RT-qPCR combined with immunomagnetic separation. J Food Sci 2021; 86:505-512. [PMID: 33415724 DOI: 10.1111/1750-3841.15562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/30/2020] [Accepted: 12/01/2020] [Indexed: 11/27/2022]
Abstract
Cabbage Kimchi, a traditional Korean fermented food, has occasionally been related to acute gastroenteritis caused by human norovirus (HuNoV). The present study examined the inhibitory effects of electron beam (e-beam) irradiation (1, 3, 5, 7, and 10 kGy) on HuNoV GII.4 in suspension or cabbage Kimchi using reverse transcription quantitative polymerase chain reaction combined with immunomagnetic separation (IMS/RT-qPCR). In addition, physicochemical and sensorial analyses were conducted to assess any change in the quality of cabbage Kimchi following e-beam irradiation. Following e-beam irradiation at 1 to 10 kGy, HuNoV significantly decreased to 0.28 to 2.08 log10 copy number/mL in suspension (P < 0.05). HuNoV levels in cabbage Kimchi were also significantly reduced to 0.26 to 1.57 log10 copy number/mL following irradiation with 1 to 10 kGy (P < 0.05) compared to positive control (6.0 log10 copy number/mL). The D-values for 1 log10 reduction (90% inhibition) of HuNoV in suspension and cabbage Kimchi were 4.94 and 6.96 kGy of e-beam, respectively. The pH and acidity in the irradiated cabbage Kimchi were 4.41 to 4.58 and 0.61% to 0.71%, respectively, indicating that e-beam did not affect the optimal pH or acidity. Although a slight increase of greenness was observed in the leaf portion of cabbage Kimchi irradiated with 7 to 10 kGy of e-beam, this color change was minimal and went undetected by panelists in the sensorial evaluation. The five properties of sensorial quality assessed were no different in the irradiated Kimchi sample compared with the control sample (nonirradiated cabbage Kimchi). Therefore, this study suggests that ≥6.96 kGy of e-beam could be applied in the cabbage Kimchi industry to obtain >90% of HuNoV without affecting the quality. PRACTICAL APPLICATION: As the most representative food in Korea, Kimchi needs the sanitation technology that can inhibit viral infection. Our findings suggest that e-beam irradiation can be used to reduce HuNoV effectively in Kimchi without changes in sensorial quality.
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Affiliation(s)
- Myeong-In Jeong
- Advanced Food Safety Research group, Brain Korea Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea.,Microbial Safety Team, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, 55365, Republic of Korea
| | - Eun Ji Lee
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Shin Young Park
- Department of Seafood and Aquaculture Science, Institute Marine Industry, Gyeongsang National University, Tongyeong, 53064, Republic of Korea
| | - Mi Rae Kim
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Sa Reum Park
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Yoah Moon
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Changsun Choi
- Department of Food and Nutrition, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
| | - Ji-Hyoung Ha
- Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Sang-Do Ha
- Advanced Food Safety Research Group, Brain Korea21 Plus, Chung-Ang University, Anseong, Gyeonggi, 17546, Republic of Korea
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The Antimicrobial Effect of Radiant Catalytic Ionization on the Bacterial Attachment and Biofilm Formation by Selected Foodborne Pathogens under Refrigeration Conditions. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10041364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The decontamination of food contact surfaces is a major problem for the food industry. The radiant catalytic ionization (RCI) method, based on the ionization process, may be an alternative for conventional decontamination procedures. The advantage of this technique is the possibility of its application to household refrigerating appliances and industrial cold rooms. This study aimed to assess the effect of RCI on the reduction of Campylobacter jejuni, Listeria monocytogenes, and Salmonella Enteritidis from the biofilms formed on a glass surface under refrigeration conditions. Bacterial biofilms were exposed to RCI for 24 h and after 12 (variant I) and 72 h (variant II) of the glass surface contamination. In the last variant (III), the contaminated meat was placed on the glass surface in the refrigerator and subjected to RCI treatment for 72 h. The significantly highest values of absolute reduction efficiency coefficient E were found for the bacterial attachment stage of biofilm formation (variant I). The research proves the efficiency of the RCI method in the reduction of bacteria number from a glass surface.
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Huang M, Zhang M, Bhandari B. Recent development in the application of alternative sterilization technologies to prepared dishes: A review. Crit Rev Food Sci Nutr 2018; 59:1188-1196. [DOI: 10.1080/10408398.2017.1421140] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mengsha Huang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, China
- International Joint Laboratory on Food Safety, Jiangnan University, China
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia
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Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging. Radiat Phys Chem Oxf Engl 1993 2015. [DOI: 10.1016/j.radphyschem.2015.06.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Extract of Allium tuberosum Rottler ex Spreng Promoted the Hair Growth through Regulating the Expression of IGF-1. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2015; 2015:413538. [PMID: 26078771 PMCID: PMC4452853 DOI: 10.1155/2015/413538] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Accepted: 05/04/2015] [Indexed: 11/17/2022]
Abstract
Allium tuberosum Rottler ex Spreng (ATRES) has been used as a traditional medicine for the treatment of abdominal pain, diarrhea, and asthma. In this study, we investigated the hair growth promoting activities of ATRES on telogenic C57BL6/N mice. Hair growth was significantly increased in the dorsal skin of ethanol extract of ATRES treated mouse group compared with the control mouse group. To enrich the hair promoting activity, an ethanol-insoluble fraction was further extracted in sequence with n-hexane, dichloromethane, ethyl acetate, n-butanol, and distilled water. Interestingly, we found that extraction with n-butanol is most efficient in producing the hair promoting activity. In addition, the soluble fraction of the n-butanol extract was further separated by silica gel chromatography and thin layer chromatography (TLC) resulting in isolating four single fractions which have hair growth regeneration potential. Furthermore, administration of ATRES extracts to dorsal skin area increased the number of hair follicles compared with control mouse group. Interestingly, administration of ATRES extract stimulated the expression of insulin-like growth factor-1 (IGF-1) but not of keratin growth factor (KGF) or vascular endothelial growth factor (VEGF). Taken together, these results suggest that ATRES possesses strong hair growth promoting potential which controls the expression of IGF-1.
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Alahakoon AU, Jayasena DD, Jung S, Kim SH, Kim HJ, Jo C. Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12480] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Amali U. Alahakoon
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Dinesh D. Jayasena
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
- Department of Animal Science; Uva Wellassa University; Badulla Sri Lanka
| | - Samooel Jung
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Sun Hyo Kim
- Department of Animal Science and Biotechnology; Chungnam National University; Daejeon Korea
| | - Hyun Joo Kim
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology; Center for Food and Bioconvergence; Research Institute for Agriculture and Life Science; Seoul National University; Seoul 151-921 Korea
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Kim HW, Heo C, Han DJ, Kim CJ, Kim KT, Park BY, Ahn DU, Paik HD. Predicting the Growth Kinetics of Total Microflora in Kimchi
Powder-Treated Pork Snack Sticks. J Food Saf 2014. [DOI: 10.1111/jfs.12169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hyoun Wook Kim
- National Institute of Animal Science; Rural Development Administration; Suwon Korea
| | - Chan Heo
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Doo-Jeong Han
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
| | - Kee-Tae Kim
- Bio/Molecular Informatics Center; Konkuk University; Seoul 143-701 Korea
| | - Beom-Young Park
- National Institute of Animal Science; Rural Development Administration; Suwon Korea
| | - Dong Uk Ahn
- Animal Science Department; Iowa State University; Ames IA
- Major in Biomodulation; WCU; Seoul National University; Seoul Korea
| | - Hyun-Dong Paik
- Department of Food Science and Biotechnology of Animal Resources; Konkuk University; Seoul 143-701 Korea
- Bio/Molecular Informatics Center; Konkuk University; Seoul 143-701 Korea
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Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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