Irradiation of meats and poultry

International Nuclear Information System (INIS)

Urbain, W.M.

1978-01-01

A number of beneficial effects can be achieved by irradiating meats and poultry under different conditions. It is possible, for example, to extend the market life of both fresh and processed meats by applying radiation doses sufficient to reduce the microbial population, thereby delaying onset of spoilage; higher doses aimed at destroying both spoilage and pathogenic microorganisms can also be applied to meats, packaged to prevent recontamination, resulting in a shelf-stable product; the objective may also be to inactivate pathogenic bacteria, parasites and viruses in order to obtain a product which is acceptable from the point of view of public health. (orig.) [de

Determination of the indicator bacteria in irradiated minced meat

International Nuclear Information System (INIS)

Halkman, H.B.D.; Basbayraktar, V.; Kozat, P.; Yazici, N.; Cetinkaya, N.; Halkman, A.K

2002-01-01

To inhibit Escherichia coli O157:H7 and determine a indicator bacteria for irradiation procedure in minced meat, this study evaluated increased irradiation doses on five strains of each of the following bacteria: 5 strains E. coli type 1 and 4 strains E. coli O157:H7. E. coli type 1 mixture was added into the mixed in ratio 1:100000 of E. coli type l to samples and E. coli O157:H7 mixture was added into the mixed in five different ratios namely 1:10, 1:100, 1:1000, 1:10000, 1:100000 of E coli O157:H7 in the minced meat. A range of irradiation doses from 1 kGy to 4 kGy was investigated for the inhibition of E. coli O157:H7 and the resistance of E. coli type 1 to irradiation. After irradiation, E. coli O157:H7 and E. coli type 1 were counted in the irradiated minced meat by using MPN techniques. D 10 values of each bacteria were be measured as 0.3 kGy and 0.55 kGy for E. coli 0157:H7 and E. coli type 1 respectively. This study showed that 1.5 kGy irradiation can inactivate 10 5 g/O157:H7 serotype and 10 3 g / E. coli type 1, this inactivation level is adequate for safety consumption of minced meat such as hamburger even if undercooking conditions. Increased irradiation doses were the most effective on E. coli O157:H7. The results show that E. coli type 1 is more resistant to than E. coli O157:H7 and other natural non-Pathogenic cohabitant bacteria and E. coli type 1 is an adequate indicator for the efficiency of irradiation against to O157:H7 serotype in minced meat

Effect of irradiation on the survival of Salmonella in cooled meat

International Nuclear Information System (INIS)

Szczawinska, M.; Szczawinski, J.; Szulc, M.

1982-01-01

The effect of irradiation by X rays of 1, 2 and 3 kGy on the survival of Salmonella cells in meat during its storage at 0-2 0 C was investigated. The radioresistance of the Salmonella strains as well as the effect of irradiation on the organoleptic properties and shelf-life extension of meat was evaluated. Progressive dying of Salmonella cells which survived the irradiation was recorded during the storage of irradiated meat at 0-2 0 C. After irradiation and storage of meat at 8-10 0 C the number of bacteria decreased within the first days. Then, some of the strains were able to multiply, however after 14 days of storage, especially after irradiation with 3 kGy, the number of Salmonella was always lower than that immediately after irradiation. After the exposure to 3 kGy the shelf-life extension increased at least twice with the organoleptic properties changed insignificantly. (author)

Use of irradiation to ensure the microbiological safety of processed meats

International Nuclear Information System (INIS)

Thayer, D.W.; Lachica, R.V.; Huhtanen, C.N.; Wierbicki, E.

1986-01-01

Research studies are reviewed, concerning the use of ionizing radiation to extend the shelf life and improve the safety of processed meats. Topics include: the historical background of food irradiation research; the determination of fractional destruction (D) values for a microorganism at a given irradiation dose; the effect of chilling and of NaCl on D values; and a brief review of the irradiation research for different cured and uncured meats (bacon; ham; frankfurters; corned beef and pork sausage; and beef, chicken, and pork). Guidelines for producing safe processed meats through irradiation are included

Test marketing and consumer acceptance of irradiated meat products

International Nuclear Information System (INIS)

Xu Zhicheng; Feng Zhixiong; Jiang Peizhen

2001-01-01

This study consists of two parts: irradiation processing of cooked meat and irradiation preservation of prepackaged chilled fresh cut meats. Irradiation of prepackaged pickled meat products dipped in grains stillage at a dose 6-8 kGy eliminated common food-borne microorganisms, such as E. Coli and other microbial pathogens and extended the shelf life of the product to 10 days at 5 deg. C. Test marketing of 40,000 bags (about 10,000 kg) of the product in more than 100 supermarkets in the city of Shanghai showed no untoward problem with consumer acceptance. Irradiation of prepackaged chilled fresh cut pork at a dose 3 kGy led to inactivation of microbial pathogens and parasites with a concomitant reduction in numbers of common spoilage microorganisms and extension of shelf life of the product for 30 days at 5 deg. C. The cost benefit and marketing applications were evaluated. (author)

Application of the DNA comet assay for detection of irradiated meat

International Nuclear Information System (INIS)

Kruszewski, M.; Iwanenko, T.; Wojewodzka, M.; Malec-Czechowska, K.; Dancewicz, A. M.; Szot, Z.

1998-01-01

Radiation induces damage to the DNA. This damage (fragmentation) can be assessed in the irradiated food using Single Cell Gel Electrophoresis (SCGE), known as DNA comet assay. Fragmentation of DNA may also be caused by improper storage of meat and repeated freezing and thawing. This makes identification of irradiated meat by this assay not reliable enough. In order to know the scale of the processes imitating radiation effects in DNA of the comets, their shape and lengths were examined in both irradiated and unirradiated fresh meat (D = 1.5 or 3.0 kGy) stored at 4 o C or frozen (-21 o ) up to 5 months. Comets formed upon SCGE were stained with DAPI or silver and examined in fluorescent or light microscope. They were divided arbitrarily into 4 classes. Comets of IV class were found quite often in fresh meat stored at 4 o C. In meat samples that were irradiated and stored frozen, comets of class I, II and III were observed. The negative comet test is univocal. Positive comet test, however, needs confirmation. The meat should be subjected to further analysis with other validated methods. (author)

Effect of irradiation on oxytetracycline residues in poultry meat

Energy Technology Data Exchange (ETDEWEB)

Mazurowski, P [Warsaw Agricultural University, Faculty of Veterinary Medicine, Department of Food Hygiene, Warsaw (Poland)

1994-12-31

The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author).

Effect of irradiation on oxytetracycline residues in poultry meat

International Nuclear Information System (INIS)

Mazurowski, P.

1994-01-01

The purpose of the study was an evaluation of the effect of ionizing radiation on detection of oxytetracycline residues in poultry meat. Oxytetracycline was chosen as a representative of tetracyclines which are often applied in poultry for therapeutical reasons. The experiment was conducted using both broiler meat treated by oxytetracycline and slurry of broiler meat containing appropriate concentration of this antibiotic. A traditional microbiological method for determination of antibiotics antimicrobial activity was used. A significant decrease of oxytetracycline concentration in meat slurry as a result of irradiation was noted. A dose of 1 kGy reduced concentration of tetracycline to ca 40% and a dose of 3 kGy reduced it to ca 3%. In ground poultry meat a dose of 1 kGy reduced this antibiotic concentration to 70%, a dose of 3 kGy reduced oxytetracycline concentration to 35% and a 5 kGy dose reduced it up to ca 18% of initial concentration. It can be concluded that irradiation of poultry meat with radurization doses can cause some difficulties in detection of tetracycline residues in meat using traditional microbiological methods of detection. (author)

Shelf-life enhancement of lamb meat under refrigeration by gamma irradiation

International Nuclear Information System (INIS)

Paul, P.; Venugopal, V.; Nair, P.M.

1990-01-01

Influence of low dose gamma irradiation on the storage stability of fresh lamb meat (prepacked chunks and mince) at 0-3 degrees C was examined by sensory, microbiological and chemcial criteria. The meat chuncks irradiated at 1.0 kGy and 2.5 kGy remained in acceptable condition for 3 and 5 weeks respectively, whereas the corresponding shelf life for irradiated (1.0 kGy and 2.5 kGy) mince were 2 and 4 weeks respectively. In contrast, unirradiated meat chuncks and mince spoiled within one week of storage at 0-3 degrees C

Nutritional and other implications of irradiating meat

International Nuclear Information System (INIS)

Stevenson, M.H.

1994-01-01

Different methods have been developed to extend the shelf-life of meat and its products ranging from the traditional use of salt to canning, freezing and modified-atmosphere packaging. As well as these more conventional approaches to meat preservation, the use of ionizing radiation has also been extensively studied over many years. The irradiation sources which are permitted for use with food are gamma photons from 6o Co or 137 Cs, high-energy electrons generated by machines, maximum energy 10 MeV and X-rays with a maximum energy of 5 MeV (Codex Alimentarius Commission, 1984). At doses of about 25-50 kGy, irradiation can be used to achieve sterilization and in the 1960s shelf-stable radiation-sterilized meat products were developed to substitute for canned or frozen military rations. Currently, sterile meals are produced for immunocompromized patients using irradiation. With doses below 10 kGy, the process is effective in enhancing food safety through the inactivation of pathogenic microorganisms such as Salmonella and Campylobacter and extending shelf-life by eliminating the micro-organisms responsible for normal spoilage. Following the report of the Food and Agriculture Organization/International Atomic Energy Agency/World Health Organization Joint Expert Committee on the Wholesomeness of Irradiated Food (1981) which concluded that 'irradiation of food up to an overall average dose of 10 kGy produced no toxicological hazard and introduced no special nutritional or microbiological problems', there has been renewed interest in the use of lower doses of irradiation for the preservation of food. In 1991, the UK government introduced new regulations permitting the irradiation of seven categories of food, including chicken, under strictly controlled conditions (UK Government Regulations, 1990) .Currently, thirty-seven countries have approval for the irradiation treatment of a range of foods or food items and of these countries, twenty-six are using the process on a

Effect of gamma irradiation on microbiological quality of japanese chicken meat and microflora change of irradiated chicken

International Nuclear Information System (INIS)

Prachasitthisak, Y.; Ito, H.

1996-01-01

The impact of gamma irradiation with doses between 0 and 8 kGy on microbiological quality of chicken meat produced in Japan and micro flora change of irradiated chicken meat were studied. Radiation at the dose 2 kGy resulted in 4 log cycles reduction of total aerobic bacteria, 5 - 6 log cycles reduction of lactic acid bacteria and 2 log cycles reduction of fungi and yeasts. For the coliforms, it could be eliminated below detectable level by irradiation dose of 1 kGy. For the chicken flora-analysis, it was found that chicken of each area had their own specific microbial community structure. Flavobacterium and Pseudomonas were found to be dominant organisms in the microflora of Japanese chicken meat. Irradiation with dose 2 kGy resulted in disappearance of Lactobacillus and Pseudomonas. The microorganisms which dominated in irradiated chickens with doses of 2 kGy and higher were Psychrobacter and yeast. These studies support the view that radiation improves the microbiological quality of chicken meat and substantiate that radiation does not present hazard resulting from a change in the microflora of irradiated chicken

Effect of gamma-irradiation for shelf life extension of chicken meat

International Nuclear Information System (INIS)

Prachasitthisak, Y.; Ito, Hitoshi.

1996-01-01

On the study of microbiological quality of 12 samples of chicken meat produced in several different area in Japan, total aerobic bacteria were determined as 8x10 4 to 5x10 7 per g. Coliforms were 8x10 1 to 3x10 4 per g with Escherichia, Proteus and Klebsiella. Dominant putrefactive bacteria were determined as lactic acid bacteria, Pseudomonas and Flavobacterium. The shelf life of irradiated chicken meat at 1 kGy extended more than 6 days at 10degC storage. Irradiation of chicken meat at 3 kGy extended 12 days. Coliforms were disappeared at 1 kGy irradiation. (author)

Where's the beef? An update on meat irradiation in the USA

International Nuclear Information System (INIS)

Adams, Patterson

2000-01-01

Since the US Food and Drug Administration (FDA) approved irradiation of red meats in December 1997, the irradiation industry has been focused on this potential new utilization of our technology. In February 1999, the United States Department of Agricultural (USDA) finally issued a proposed rule, which will allow processors to begin irradiating red meats for human consumption. This presentation provides a brief update of the rules, regulations and prospects for this promising application. (author)

Effect of electron beam irradiation on the nutritional ingredient of Sciaenops ocellatus meat

International Nuclear Information System (INIS)

Zhang Chunfang; Yang Wenge; Xu Dalun; Shi Huidong

2011-01-01

The influences of electron beam irradiation and package pattern (vacuum or ordinary) on the nutritional ingredient of Sciaenops ocellatus meat were investigated. The results were summarized as follows: (1) Electron-beam irradiation dose had notable effect on the moisture content, but no significant impact on the content of ash, protein, lipid and total carbohydrate. Teh package pattern had no significant effect on the common nutrional composition of Sciaenops ocellatus meat. (2) Either package pattern or irradiation dose showed little influence on the total amino acids, delicious amino acid, EAA/TAA and EAA/NEAA of Sciaenops ocellatus meat. The first limiting amino acid of Sciaenops ocellatus meat changed from Met plus Cys to Val in virtue of electron beam irradiation. (3) Both irradiation dose and package pattern showed no difference to the total fatty acid content. But the irradiation dose had notable effect on the relative content of unsaturated fatty acid, polyunsaturated fatty acid and DHA. The vacuum-packaged group had less DHA loss than the ordinary-packaged group with the same absorbed dose, and low dose groups had less DHA loss than the high groups. As conclusion, combining with the bactericidal effect of electron beam irradiation to Sciaenops ocellatus meat, the recommended dose has been proposed to be 3-5 kGy. (authors)

The microbiological quality and shelf-life of the irradiated chicken meat

International Nuclear Information System (INIS)

Basbayraktar, V.; Kozat, P.; Halkman, H.B.D.; Cetinkaya, N.

2002-01-01

Chicken breast and leg meats were packaged. Immediately after packaging, both sets of breast and legs meat were irradiated at 0, 1, 2, 3, 4 kGy. All the samples were stored at +8 deg. C and were analyzed for populations of mesophilic, total molds and yeasts, Coliform Bacteria, E. coli, Salmonella every 5 days for 20 days. By using a mesophilic populations of 10 7 cells/g as a criteria for spoilage, fresh breast and leg meats receiving a dose of 0 kGy had shelf a live of 5 days with packaging-Both breast and leg meats that received a dose of 3 kGy had shelf lives that were greater than 10 days at + 8 deg. C using packaging. This study showed that 1.0 kGy irradiation can inactivate 10 4 g /Coliform Bacteria and 10 3 g/E. coli. The shelf life of meat is largely dependent upon the level of microbiological contamination that occurs during processing especially in the slaughterhouse in Turkey. Irradiation has the potential to emerge as one of today's most significant food-preservation technologies

Effect of electron beam irradiation on the quality of mackerel (Pneumatophorus japonicus) Meat

International Nuclear Information System (INIS)

Wu Dongxiao; Yang Wenge; Xu Dalun; Zhou Xingyu; Ou Changrong; Shi Huidong

2012-01-01

The effect of 3, 5, 7 kGy electron beam irradiation on the volatile basic nitrogen (VBN) and peroxide value (POV), the contents of histamine and unsaturated fatty acid (UFA) in Pneumatophorus japonicus meat with vacuum or ordinary package were measured during refrigeration. The results showed that electron beam treatment could effectively control the contents of histamine and VBN, postpone the oxidation of unsaturated fatty acid in P. japonicus meat. The shelf life of P. japonicus meat could be extended with electron beam irradiation. Before cold storage, it is appropriate that the P. japonicus meat were ordinary packaged and irradiated at the dose of 5 kGy. (authors)

Effect of irradiation on erythromycin residues in poultry meat

International Nuclear Information System (INIS)

Mazurowski, P.

1993-01-01

Ionising radiation in doses used for radurisation (Recommendations of international organizations admit for poultry meat doses up to 5 kGy. Practically doses up to 3 kGy are applied does not influence erythromycin concentration in poultry meat. Doses on a level 10 kGy reduce its concentration in slurry more effectively, but results of earlier studies on penicillin and streptomycin suggest, that reduction of erythromycin level in meat should be smaller than in slurry. This allows an assumption that poultry meat irradiation with radurisation doses (up to 5 kGy), does not cause danger of overlooking of erythromycin residues in meat, with traditional, microbiological methods of detection. (orig.)

Irradiation of pre-packaged sliced cooked meat products with low and normal sodium content

International Nuclear Information System (INIS)

Stekelenburg, F.K.

1990-01-01

Irradiation experiments were carried out with pre-packaged sliced cooked meat products with different initial counts of Enterobacteriaceae and mesophilic aerobic bacteria. In low-sodium meat products Enterobacteriaceae could effectively be inactivated in refrigerated or frozen products by irradiation with a dose of 1 or 2 kGy respectively, provided the number of these bacteria was below 10(3) to 10(4) per g. The low-sodium meat products involved endured above treatment without being seriously affected as to sensory qualities. Shelf-life of salted cooked meat products could be prolonged by irradiating the frozen product. Irradiation with a dose of 2 kGy enabled uncooled storage of the product for a restricted period (5-7 days). Best results were obtained for meat products with a salt content in the brine phase of greater than 4.0% (w/w) and having a good hygienic quality, i.e. an initial bacterial count below 10(4)/g. Packaging in a gas atmosphere (CO2) slightly enhanced protection as compared to vacuum packaging. Off-flavours as a result of irradiation of salted cooked meat products varied from slight to strong and depended on the type of product

Effect of gamma irradiation on the lipid peroxidation in chicken, lamb and buffalo meat during chilled storage

International Nuclear Information System (INIS)

Kanatt, S.R.; Paul, P.; D'Souza, S.F.; Thomas, P.

1997-01-01

Chicken, lamb and buffalo meat were subjected to low-dose gamma irradiation (2.5 kGy) and stored at 0-3C. Lipid peroxidation in terms of thiobarbituric acid (TBA) number and carbonyl content were monitored during storage. While irradiated meat showed slight increase in TBA number and carbonyl content on storage as compared to nonirradiated meat, this did not affect the sensory qualities of meat. Free fatty acid content decreased markedly on irradiation. Irradiated meats were microbiologically safe and sensorily acceptable up to 4 weeks in the nonfrozen state (0-3C) while nonirradiated meat had a shelf-life of less than 2 weeks

Irradiated multilayer film for primal meat packaging

International Nuclear Information System (INIS)

Lustig, S.; Schuetz, J.M.; Vicik, S.J.

1987-01-01

This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of a first ethylene-vinyl acetate copolymer, a core layer of a polyvinylidene chloride-vinyl chloride copolymer containing between about 70 weight percent and about 90 weight percent vinylidene chloride as a barrier film, and a second outer layer of a second ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the entire multilayer film is substantially uniformly irradiated to a dosage level of between about 2 megarads and about 3 megarads and heat-sealed in the form of a bag. The film is not significantly discoloured by the irradiation and the bag has improved toughness properties and heat-sealing characteristics

Detection of irradiated meats by hydrocarbon method

International Nuclear Information System (INIS)

Goto, Michiko; Miyakawa, Hiroyuki; Fujinuma, Kenji; Ozawa, Hideki

2005-01-01

Meats, for example, lamb, razorback, wild duck and turkey were irradiated by gamma ray, and the amounts of hydrocarbons formed from fatty acids were measured. Since C 20:0 was found from wild duck and turkey. C 1-18:1 was recommended for internal standard. Good correlation was found between the amount of hydrocarbons and the doses of gamma irradiation. This study shows that such hydrocarbons induced after radiation procedure as C 1,7-16:2 , C 8-17:1 , C 1-14:1 , and C 15:0 may make it possible to detect irradiated lamb, razorback, wild duck and turkey. (author)

Use of gamma radiation to prevent infectivity of meat-borne parasites and effect of irradiation on the biochemical and its properties of meats

International Nuclear Information System (INIS)

Zahran, D.A.H.

2002-01-01

The pre-liminary study performed indicated that the least effective irradiation dose to control the infectivity of Trichinela spirales was 0.2 kGy, by which neither worms nor encysted larvae were found in the laboratory animals on the 3rd, 7th and 21st day post infection. The effect of this effective irradiation dose on the biochemical constituents and acceptability of beef and pork meat was evaluated. The results showed that there was no significant differences in the biochemical constituents and organoleptic properties between unirradiated and irradiated meats. By GC-MS analysis no new fatty acids were found in beef and pork lipids by using 0.2 kGy irradiation dose. By amino acids analysis, 17 amino acids were detected on all unirradiated and irradiated samples. 0.2 kGy irradiation dose almost had no effect on the amino acids profiles. However, some of the mino acids slightly increased and others slightly decreased. It could be concluded that low irradiation dose used approved to be efficient in controlling infectivity of meat-borne parasites with minimal changes in organoleptic properties and biochemical constitution of meat

Color and oxidative stability of nitrite-free cured meat after gamma irradiation

International Nuclear Information System (INIS)

Shahidi, F.; Pegg, R.B.; Shamsuzzaman, K.

1991-01-01

The effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite-free curing system were investigated. The nitrite-free curing system consisted of the preformed cooked cured-meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples

Combined effects of irradiation and conventional methods of meat preservation on pathogenic bacteria

International Nuclear Information System (INIS)

Szczawinski, J.

1987-03-01

Experiments were carried out to determine the effect of irradiation (3 O 2 6 kGy) on the probability of outgrowth and toxin production by C. botulinum types A, B and E in inoculated cured pork during simulated temperature abuse. In addition, to determine whether lowering nitrite concentration and/or decrease in the risk of botulimum hazard could be achieved by combination of less curing salt, pasteurization and low dose irradiation of meat. The results demonstrated that increasing irradiation dose (0, 3, 6 kGy) systematically reduced spoilage and probability of toxin production by C. botulimum in pasteurized samples of cured meat at each level of added nitrite (0, 50, 100, 156 mg/kg). The level of nitrite presently used in some canned, pasteurized, cured meats (156 mg/kg) could be reduced to 100 mg/kg without increase of botulism hazard by irradiation with a dose of 3kGy. Decrease of botulism hazard and reduction of nitrite added into the meat could be achieved by combination of curing with 100mg/kg NaNO 2 , pasteurization and irradiation with a dose of 6kGy

Experimental research on fresh mussel meat irradiated by high-dose electron beam

International Nuclear Information System (INIS)

Xiao Lin; Lu Ruifeng; Hu Huachao; Wang Chaoqi; Liu Yanna

2011-01-01

The sterilization storage of fresh mussel irradiated high-dose electron beam was studied. From the subjective assessment by the weighted average of the test and other determined parameters, it can be concluded that the flavor of fresh mussel meat sealed canned food irradiated by high-dose electron beam has not been significant affected, and various micro-organisms can be killed effectively, which means that the irradiated fresh mussel meat can be preserved for long-term at room temperature. Therefore the method might resolve the problems induced by traditional frozen preservation methods. (authors)

Effects of gamma and electron beam irradiation on the microbial quality of steamed tofu rolls

International Nuclear Information System (INIS)

Jia, Qian; Gao, Meixu; Li, Shurong; Wang, Zhidong

2013-01-01

The effectiveness of two kinds of radiation processing, gamma and electron beam (ebeam) irradiation, for the inactivation of Staphylococcus aureus, Salmonella enteritidis and Listeria innocua which were inoculated in pre-sterilised steamed tofu rolls was studied. The corresponding effects of both irradiation types on total bacterial counts (TBCs) in commercial steamed tofu rolls available in the market were also examined. The microbiological results demonstrated that gamma irradiation yielded D 10 values of 0.20, 0.24 and 0.22 kGy for S. aureus, S. enteritidis and L. innocua, respectively. The respective D 10 values for ebeam irradiation were 0.31, 0.35 and 0.27 kGy. Gamma and ebeam irradiation yielded D 10 values of 0.48 and 0.43 kGy for total bacterial counts in commercial steamed tofu rolls, respectively. The results suggest that ebeam irradiation has similar effect on decreasing TBCs in steamed tofu rolls, and gamma irradiation is slightly more effective than ebeam irradiation in reducing the populations of pathogenic bacteria. The observed differences in D 10 -values between them might be due to the significant differences in dose rate applied, and radiation processing of soybean products to improve their microbial quality could be available for other sources of protein. - Highlights: ► Our research material is steamed tofu rolls, a kind of soybean products. ► We compared the effects of gamma ray and electron beam irradiation. ► Total bacterial and three strains of pathogens are studied in our research. ► We reported electron beam has similar decontamination effect as gamma ray. ► Radiation processing of soybean products to improve their microbial quality could be available for other sources of protein.

preservation of irradiated mechanically separated turkey hen meat based Vienna sausages

International Nuclear Information System (INIS)

Ben Abderabba, N.

1996-01-01

This study evaluates the influence of growing doses of irradiation on the microbiological quality (pathogenic bacteria, faecal contaminants, total germs) and the physical and chemical characteristics (pH, humidity, total free fat materials, chloride and protein) of mechanically separated turkey hen meat. This study also permitted the measuring of the effects of incorporation of mechanical y separated turkey hen meat irradiated at 5 KGy on the microbiological, physical, chemical and structural qualities of Vienna sausages, as manufactured in a private company in Tunis (author)

Roll-to-roll-compatible, flexible, transparent electrodes based on self-nanoembedded Cu nanowires using intense pulsed light irradiation

Science.gov (United States)

Zhong, Zhaoyang; Woo, Kyoohee; Kim, Inhyuk; Hwang, Hyewon; Kwon, Sin; Choi, Young-Man; Lee, Youngu; Lee, Taik-Min; Kim, Kwangyoung; Moon, Jooho

2016-04-01

Copper nanowire (Cu NW)-based flexible transparent conductive electrodes (FTCEs) have been investigated in detail for use in various applications such as flexible touch screens, organic photovoltaics and organic light-emitting diodes. In this study, hexadecylamine (HDA) adsorbed onto the surface of NWs is changed into polyvinylpyrrolidone (PVP) via a ligand exchange process; the high-molecular-weight PVP enables high dispersion stability. Intense pulsed light (IPL) irradiation is used to remove organic species present on the surface of the NWs and to form direct connections between the NWs rapidly without any atmospheric control. NWs are self-nanoembedded into a plastic substrate after IPL irradiation, which results in a smooth surface, strong NW/substrate adhesion, excellent mechanical flexibility and enhanced oxidation stability. Moreover, Cu NW FTCEs with high uniformities are successfully fabricated on a large area (150 mm × 200 mm) via successive IPL irradiation that is synchronized with the motion of the sample stage. This study demonstrates the possibility of roll-to-roll-based, large-scale production of low-cost, high-performance Cu NW-based FTCEs.Copper nanowire (Cu NW)-based flexible transparent conductive electrodes (FTCEs) have been investigated in detail for use in various applications such as flexible touch screens, organic photovoltaics and organic light-emitting diodes. In this study, hexadecylamine (HDA) adsorbed onto the surface of NWs is changed into polyvinylpyrrolidone (PVP) via a ligand exchange process; the high-molecular-weight PVP enables high dispersion stability. Intense pulsed light (IPL) irradiation is used to remove organic species present on the surface of the NWs and to form direct connections between the NWs rapidly without any atmospheric control. NWs are self-nanoembedded into a plastic substrate after IPL irradiation, which results in a smooth surface, strong NW/substrate adhesion, excellent mechanical flexibility and enhanced

Detection of irradiated meat, fish and their products by measuring 2-alkylcyclobutanones levels after frozen storage

International Nuclear Information System (INIS)

Obana, H.; Furuta, M.; Tanaka, Y.

2007-01-01

2-Alkylcyclobutanones, such as 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone, were analyzed to assess the irradiation history of irradiated meats or fish, and cooked foods with irradiated ingredients, which had been stored frozen for up to one year. The purpose of the study was to show that irradiated meats could be detected even after having been stored in the distribution system. 2-Alkylcyclobutanones showed a small decrease in irradiated raw meats that had been stored frozen for one year. Cooked foods, such as pancake and fried chicken made with irradiated eggs and chicken, respectively, contained detectable levels of 2-alkylcyclobutanones after storage frozen for one year. The 2-alkylcyclobutanones became undetectable in highly dried samples, such as feed for lab animals, during the same period

EFFECT OF IRRADIATION AND PACKAGING MATERIALS TYPES ON SHELF-LIFE AND QUALITY ATTRIBUTES OF MINCED MEAT DURING COLD STORAGE

International Nuclear Information System (INIS)

OSHEBA, A.S.; NAGY, KH.S.; ANWAR, M.M.

2008-01-01

Minced meat is considered one of the most meat products that exposed to contamination which led to many changes in its quality and reduced its shelf-life.Therefore, this investigation was carried out to extend the shelf-life of minced meat for consumption and maintaining its quality during cold storage by using irradiation with various doses (3, 6 and 9 kGy) and different packing materials. The results indicated that irradiation,especially at 3 and 6 kGy, had no effect on chemical composition and some physical properties of minced meat. On the other hand, pH values of all irradiated samples were slightly decreased with decreasing irradiation doses.Irradiation at the highest dose used, i.e. 9 kGy, slightly increased total volatile nitrogen (TVN) of minced meat. Thiobarbituric acid (TBA) value of irradiated samples was tended to increase with increasing irradiation dose from 3 to 9 kGy either directly after irradiation or during storage.Regardless of irradiation effect on TVN and TBA values at zero time, there were no marked differences in TVN and TBA values of irradiated minced meat according to differentiate packaging materials (PE, PA/PE and PET/Al/PE). During cold storage, the TVN and TBA values of all minced meat samples either non-irradiated or irradiated were progressively increased as the time of cold storage increased. The higher increasing rate in TVN and TBA of irradiated samples was recorded for samples packaged in PE (one layer) followed by PA/PE (two layers) and finally PET/Al/PE (three layers) at the same irradiation dose. Irradiation of minced meat with 3 kGy reduced the counts of total bacteria, coliform bacteria, Staphylococcus aureus and yeasts and molds counts as well as eliminating Salmonella spp. Irradiation doses of 6 and 9 kGy completely eliminated coliform bacteria, Staphylococcus aureus and yeasts and molds. Also, type of packaging materials which used had no effect on counts of all studied microorganisms. Irradiation of minced meat with

Effect of gamma irradiation on the microbial load, chemical and sensory properties of the goat meat

International Nuclear Information System (INIS)

Al-Bachir, M.; Zeinou, R.

2010-07-01

The present study was undertaken to assess the quality characteristics and to evaluate the effects of gamma irradiation (0, 2, 4, and 6 kGy) of Jabaly Syrian goat meat on microbiological, chemical, and sensory characteristics during storage at 4 degree centigrade (1, 3, 4, and 5 weeks). Irradiation was effective in reducing the microbial load and increasing the shelf-life of goat meat. The radiation doses required to reduce the microorganisms by 90 percent (D10) in goat meat were 294 and 400 Gy for the Salmonella and E. coli, respectively. The main fatty acids identified from the goat meat were oleic, stearic, and palmitic acids. No significant differences were observed in moisture, crud protein, crud fat, ash, pH value, fatty acids, total acidity, volatile basic nitrogen, and sensory properties (texture, flavor, color, and taste) of the radiation processing and non-irradiated goat meat. Lipid peroxidation measured in term of thiobarbituric acid-reactive substances (TBARS) on irradiation and chilled storage increased. (Author)

Volatile profile, lipid oxidation and protein oxidation of irradiated ready-to-eat cured turkey meat products

International Nuclear Information System (INIS)

Feng, Xi; Ahn, Dong Uk

2016-01-01

Irradiation had little effects on the thiobarbituric acid reactive substances (TBARS) values in ready-to-eat (RTE) turkey meat products, while it increased protein oxidation at 4.5 kGy. The volatile profile analyses indicated that the amount of sulfur compounds increased linearly as doses increased in RTE turkey meat products. By correlation analysis, a positive correlation was found between benzene/ benzene derivatives and alcohols with lipid oxidation, while aldehydes, ketones and alkane, alkenes and alkynes were positively correlated with protein oxidation. Principle component analysis showed that irradiated meat samples can be discriminated by two categories of volatile compounds: Strecker degradation products and radiolytic degradation products. The cluster analysis of volatile data demonstrated that low-dose irradiation had minor effects on the volatile profile of turkey sausages (<1.5 kGy). However, as the doses increased, the differences between the irradiated and non-irradiated cured turkey products became significant. - Highlights: • Irradiation had little effects on lipid oxidation of ready-to-eat cured turkey. • 4.5 kGy irradiation increased protein oxidation. • Irradiated samples were isolated due to Strecker/radiolytic degradation products. • 1.5 kGy irradiation had limited effects on the volatile profile of turkey sausages. • Dimethyl disulfide can be used as a potential marker for irradiated meat products.

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

Directory of Open Access Journals (Sweden)

Luciana Salles Vasconcelos Henriques

2013-12-01

Full Text Available This study aimed at evaluating the bacteriological effects of the treatment of sheep meat contaminated with total coliforms, coliforms at 45 °C and Salmonella spp. by using irradiation at doses of 3 kGy and 5 kGy. Thirty sheep meat samples were collected from animals located in Rio de Janeiro State, Brazil, and then grouped in three lots including 10 samples: non-irradiated (control; irradiated with 3 kGy; and irradiated with 5 kGy. Exposure to gamma radiation in a 137Cs source-driven irradiating facility was perfomed at the Nuclear Defense Section of the Brazilian Army Technological Center (CTEx in Rio de Janeiro. The samples were kept under freezing temperature (-18 °C until the analyses, which occurred in two and four months after irradiation. The results were interpreted by comparison with the standards of the current legislation and demonstrated that non-irradiated samples were outside the parameters established by law for all groups of bacteria studied. Gamma irradiation was effective in inactivating those microorganisms at both doses tested and the optimal dose was achieved at 3 kGy. The results have shown not only the need for sanitary conditions improvements in slaughter and processing of sheep meat but also the irradiation effectiveness to eliminate coliform bacteria and Salmonella spp.

Effect of irradiation on Nε-carboxymethyl-lysine and Nε-carboxyethyl-lysine formation in cooked meat products during storage

International Nuclear Information System (INIS)

Yu, Ligang; He, Zhiyong; Zeng, Maomao; Zheng, Zongping; Chen, Jie

2016-01-01

This study investigated the effects of irradiation on N ε -carboxymethyl-lysine (CML) and N ε -carboxyethyl-lysine (CEL) formation in cooked red and white meats during storage. The results showed that irradiation did not affect CML/CEL formation (0 weeks). After 6 weeks, CML/CEL contents in the irradiated samples exhibited a higher growth rate than the non-irradiated samples, especially the red meat. The results of electron spin resonance spectrometry and 2-Thiobarbituric acid-reactive substances suggested irradiation had induced free-radical reactions and accelerated lipid oxidation during storage. A linear correlation (r=0.810–0.906, p<0.01) was found between the loss of polyunsaturated fatty acids content and increase of CML/CEL content in the irradiated samples after 0 and 6 weeks of storage. The results indicate that irradiation-induced lipid oxidation promotes CML/CEL formation, and CML/CEL formation by the lipid oxidation pathways may be an important pathway for CML/CEL accumulation in irradiated meat products during storage. - Highlights: • The effect of irradiation on CML and CEL formation in meat products is investigated. • CML and CEL contents in irradiated meat products exhibit a higher growth rate than non-irradiated samples. • PUFAs oxidation induced by irradiation promotes CML and CEL formation. • Lipid oxidation pathways are an important pathway for CML and CEL accumulation in irradiated samples during storage.

Irradiated multilayer film for primal meat packaging

International Nuclear Information System (INIS)

Lustig, S.; Schuetz, J.M.; Vicik, S.J.

1987-01-01

This patent deals with a heat-shrinkable, multilayer film suitable for use in fabricating bags for packaging primal and sub-primal meat cuts and processed meats. The multilayer film has a first outer layer of an ethylene-vinyl acetate copolymer, a core layer of a barrier film comprising vinylidene chloride-methyl acrylate copolymer, and a second outer layer of an ethylene-vinyl acetate copolymer. The multilayer film is preferably made by co-extrusion of the layers, and then it is biaxially stretched. After biaxial stretching, the multilayer film is irradiated to a dosage level of between 1 megarad and 5 megarads and heat-sealed in the form of a bag. The bag has improved storage stability characteristics

Effect of irradiated pork on physicochemical properties of meat emulsions

Science.gov (United States)

Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei

2016-02-01

The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product.

Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined with low-dose gamma irradiation

International Nuclear Information System (INIS)

Kanatt, S.R.; Paul, P.; D'Souza, S.F.; Thomas, P.

1998-01-01

TBA values and carbonyl content for irradiated samples of ground chicken meat were higher than for nonirradiated samples. Addition of antioxidants tocopherol (natural) or BHT (synthetic) resulted in retardation of oxidative rancidity (p0.05). Meat treated with antioxidants prior to irradiation had lower TBA values as compared to untreated irradiated counterparts. Free fatty acid (FFA) values decreased after irradiation. Addition of antioxidants prior to irradiation showed a synergistic effect in decreasing FFA content. TLC of muscle lipids indicated a reduction in the triacylglcerols content with concomitant increases in FFA of all samples during storage. All irradiated meats were acceptable for consumption up to 4 wk of storage

The acceptance of gamma irradiated pre-cooked processed chicken meat products

International Nuclear Information System (INIS)

Seri Chempaka Mohd Yusof; Muhamad Lebai Juri; Foziah Ali; Salahbiah Abdul Majida; Mariani Deraman; Ros Anita Ahmad Ramli; Rohaizah Ahmad; Zainab Harun; Abdul Salam Babji

2009-01-01

A study was carried out to determine suitable dose, microbiological counts including pathogens and sensory evaluation of pre-cooked chicken meat products in assessing the acceptability of irradiated pre-cooked chicken meat products. Packed pre-cooked chicken sausages and burger samples (sealed individually in plastic-polyethylene pouches) were irradiated at the following doses: 2.5 kGy, 3.5 kGy and 5.5 kGy using 60 Co gamma irradiation at MINTec-Sinagama. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising staff of Malaysian Nuclear Agency. A 5-points hedonic rating scale was used. The attributes evaluated were taste, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with dose of 5.5 kGy were the most acceptable, followed by samples irradiated at 3.5 kGy and 10 kGy. Irradiation at doses up to 3.5 kGy render undetectable microorganisms/fungi and pathogens (faecal coliforms, Salmonella sp., Escherichia coli and Staphylococcus aureus) in pre-cooked chicken sausages, and doses up to 5.5 kGy for pre-cooked chicken burgers

Irradiation of meat for the production of fermented sausage

International Nuclear Information System (INIS)

Dickson, J.S.; Maxcy, R.B.

1985-01-01

A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product

Irradiation of meat for the production of fermented sausage

Energy Technology Data Exchange (ETDEWEB)

Dickson, J. S.; Maxcy, R. B.

1985-07-15

A study assessing the potential of gamma irradiation for reducing pathogenic microflora in the production of fermented sausage revealed that an irradiation dose of 500 Krad could reduce total aerobic microflora in commercial sausage meat batter for up to 2.2 log cycles. Coliform and staphylococci counts were reduced to acceptably safe levels, allowing the use of a lower inoculum level, a longer fermentation time, and a more uniform fermentation and fermented product.

Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat

International Nuclear Information System (INIS)

Ahn, D.U.; Sell, J.L.; Jeffery, M.; Jo, C.; Chen, X.; Lee, J.I.

1997-01-01

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-alpha-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at 200 IU/kg decreased lipid oxidation and reduced total volatiles of raw turkey patties after 7-days of storage. However, the antioxidant effects of dietary TA were more notable when the patties were loosely packaged than when vacuum-packaged. Irradiation increased lipid oxidation of raw turkey meats only when loosely packaged but had limited effects on formation of total volatiles after storage at 4 degrees C for 7 days or longer

Use Of Irradiation To Extend The Shelf Life Of Meat Luncheon And Ensure Its Microbiological Safety

International Nuclear Information System (INIS)

Hammad, A. A. I.; Zahran, D.; Attalla, S.

2004-01-01

The microbiological quality of meat luncheon sold in retail market at Cairo was evaluated E. coli was found in all tested samples (25 samples), Staphylococcus aureus was found in 23 (92%) samples, Salmonella was detected in only 2 (8%) samples, Aeromonas hydrophila was detected in only 1 (4%) samples. Listeria monocytogenes was not detected in any sample. According to the Egyptian standards, meat luncheon should be free from the above pathogens. Thus, only 2 (8%) samples of examined meat luncheon were accepted from the view point of microbiological quality. Irradiation at different dose levels used (1.5, 3.0, 5.0 kGy) greatly reduced all microbial counts, hence extended the shelf-life of meat luncheon at 4 deg. C ± 1 to 2, 3 and 4 weeks, respectively, against only 1 week of the unirradiated samples. Only meat luncheon samples irradiated at 5.0 kGy were free from all tested pathogens indicating that this irradiation dose was very effective in insuring microbial safety of meat luncheon. (Authors)

Fate of gamma-irradiated Listeria monocytogenes during refrigerated storage on raw or cooked turkey breast meat

International Nuclear Information System (INIS)

Thayer, D.W.; Boyd, G.; Kim, A.; Fox, J.B. Jr.; Farrell, H.M. Jr.

1998-01-01

The radiation resistance and ability of Listeria monocytogenes ATCC 7644, 15313, 43256, and 49594 to multiply on irradiated, air-packed, refrigerated raw or cooked turkey breast meat nuggets (ca. 25 g) and ground turkey breast meat was investigated. Gamma-radiation D values for L. monocytogenes were significantly different on raw and cooked nuggets, 0.56 +/- 0.03 kGy and 0.69 +/- 0.03 kGy, respectively; but they were not significantly different (P less than or equal to 0.05) on raw and cooked ground turkey meat. High populations (approximately 10(9) CFU/g) of L. monocytogenes declined during 14 days of storage at 4 degrees C in both irradiated and nonirradiated samples of raw but not of cooked ground turkey breast meat. A moderate inoculum (approximately 10(3) CFU/g) did not survive a radiation dose of 3 kGy. The population increased in cooked but not in raw samples of irradiated ground turkey meat stored at either 2 or 7 degrees C for 21 days. The D value changed significantly from 0.70 +/- 0.04 to 0.60 +/- 0.02 kGy when the product was cooked to an internal temperature of 80 degrees C before irradiation. Growth on either raw or cooked turkey meat did not alter the radiation resistance of L. monocytogenes. Analyses were performed for pH, a(w), moisture, and reducing potential of raw and cooked turkey meat and for pH, amino acid profile, thiamine, and riboflavin contents of aqueous extracts of raw and cooked turkey meats without identifying the factor or factors involved in differences in the survival and multiplication of L. monocytogenes on raw and cooked meat

Toxicological and radiological safety of chicken meat irradiated with 7.5 MeV X-rays

Science.gov (United States)

Song, Beom-Seok; Lee, Yunjong; Park, Jong-Heum; Kim, Jae-Kyung; Park, Ha-Young; Kim, Dong-Ho; Kim, Chang-Jong; Kang, Il-Jun

2018-03-01

This study was conducted to evaluate the toxicological and radiological safety of chicken meat that had been irradiated at 30 kGy with 7.5 MeV X-rays. In a sub-chronic toxicity study, ICR mice were fed X-ray-irradiated chicken meat at 2500 mg/kg body weight daily for 90 days, and no mortality or abnormal clinical signs were observed throughout the study period. However, several hematological and serum biochemical parameters of the ICR mice differed significantly from those in the control group; nevertheless, the observed values were all within the normal range for the respective parameters. In addition, no toxicological effects were determined in male or female mice. Furthermore, no differences in gamma-ray spectrometric patterns were detected between the non-irradiated and irradiated samples, indicating that the radioactivity induced by 7.5 MeV X-ray irradiation was below the detection limit. These results tentatively suggest that chicken meat irradiated with 7.5 MeV X-rays would be safe for human consumption in terms of toxicology and radiology.

Effect of gamma irradiation on olive leaves and application on meat products

International Nuclear Information System (INIS)

Farhi, Hana

2009-01-01

The gamma irradiation is a high technology in the treatment of food product, for this reason we have been interested to study the effect of gamma irradiation on microbial charge (Bioburden), the phenolics compounds and their antioxidant activities on the olive leaves. The irradiated olive leaves are added as an antimicrobial and antioxidant compound on minced meat for preservation.

Radiation resistance of Salmonellae in meat. Part of a coordinated programme on factors influencing the utilization of food irradiation processes

International Nuclear Information System (INIS)

Szczawinska, M.

1984-01-01

Studies were made on the use of irradiation in combination with curing salts to control Salmonella in meat products. Irradiation of meat samples with a dose of 3kGy resulted in 3.6-7.1 log cycle reduction of different strains of Salmonella. Salmonella which survived irradiation treatment appeared to die at a faster rate at 0-2 deg. C and showed retarded growth during storage at 8-10 deg. C as compared to untreated culture subjected to the same conditions. Irradiation at 1kGy and 3-6% NaCl had a strong influence on the reduction of Salmonella in ground meat. The addition of 200mg/kg of NaNO 2 or 200mg/kg NaNO 2 and 3% NaCl into ground meat irradiated with 1kGy and stored either at 0-2 deg. C or 20 deg. C had a synergistic effect on the reduction of Salmonella. Irradiation did not change the overall acceptability of the meat samples. A synergistic effect of irradiation and curing salts on the acceptability of ground meat stored at 0-2 deg. C was observed. However, when the samples were stored at 20 deg. C, no advantage from irradiation could be demonstrated on the shelf-life and acceptability

Effect of irradiation dose and irradiation temperature on the thiamin content of raw and cooked chicken breast meat

International Nuclear Information System (INIS)

Graham, W.D.; Stevenson, M.H.; Stewart, E.M.

1998-01-01

The usefulness of ionising radiation for the elimination of pathogenic bacteria in poultry meat has been well documented as have the effects of this processing treatment on the nutritional status of the food, in particular, the vitamins. Unfortunately, much of the earlier research carried out on the effect of irradiation on vitamins was carried out in solution or in model systems at doses much greater than those used commercially thereby resulting in considerable destruction of these compounds. Thus, those opposed to the process of food irradiation labelled the treated food as nutritionally poor. However, in reality, due to the complexity of food systems the effects of irradiation on vitamins are generally not as marked and many processes, for example cooking, cause the same degree of change to the vitamins. Thiamin (vitamin B1) is the most radiation sensitive of the water-soluble vitamins and is therefore a good indicator of the effect of irradiation treatment. In this study the effects of irradiation at either 4°C or −20°C followed by cooking on the thiamin content of chicken breast meat was determined. Results showed that whilst both irradiation and cooking resulted in a decrease in thiamin concentration, the losses incurred were unlikely to be of nutritional significance and could be further minimised by irradiating the chicken meat at a low temperature. Thiamin analyses were carried out using high-performance liquid chromatography since this technique is faster and more selective than the chemical or microbiological methods more commonly employed. Total thiamin, both free and combined form, was determined following acid and enzyme hydrolysis. © 1998 Society of Chemical Industry

The use of 2-dodecylcylobutanone for the identification of irradiated chicken meat and eggs

International Nuclear Information System (INIS)

Stevenson, M.H.; Crone, A.V.J.; Hamilton, J.T.G.; McMurray, C.H.

1993-01-01

A procedure has been developed for the detection of 2-alkylcyclobutones which are useful markers for the identification of irradiated chicken meat and liquid whole egg. The compounds appear to be specific for irradiation since they are not generated by cooking, packing in vacuum or CO 2 and are sufficiently stable to be detected throughout the shelf-life of these products. As the irradiation dose increases there is a linear increase in the amount of these compounds formed in chicken meat and so the method has potenetial for the estimation of irradiation dose. The procedure developed should be applicable for the identification of a range of foods of varying fat and fatty acid compostion. (author)

Improvement of shelf stability and processing properties of meat products by gamma irradiation

International Nuclear Information System (INIS)

Byun, M.-W.; Lee, J.-W.; Yook, H.-S.; Lee, K.-H.; Kim, H.-Y.

2002-01-01

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams

Improvement of shelf stability and processing properties of meat products by gamma irradiation

Science.gov (United States)

Byun, Myung-Woo; Lee, Ju-Woon; Yook, Hong-Sun; Lee, Kyong-Haeng; Kim, Hee-Yun

2002-03-01

To evaluate the effects of gamma irradiation on the processing properties of meat products, emulsion-type sausage, beef patties and pork loin ham were manufactured. Most contaminated bacteria were killed by 3 kGy-irradiation to raw ground beef, and sausage can be manufactured with desirable flavor, a reduction of NaCl and phosphate, and extension of shelf life using gamma irradiation on the raw meat. The beef patties were manufactured with the addition of antioxidants (200 ppm), BHA, ascorbyl palmitate, α-tocopherol, or β-carotene, and gamma-irradiation. Retardation of lipid oxidation appeared at the patties with an antioxidant. A dose of 5 kGy was observed to be as effective as the use of 200 ppm NaNO 2 to provide and maintain the desired color of the product during storage. After curing, irradiation, heating and smoking could extensively prolong the shelf life of the hams.

Effect of Gamma Irradiation and Marination on Microbial Load of Beef Meat

International Nuclear Information System (INIS)

Elhifnawi, H.N.

2010-01-01

This study was undertaken to determine if a combined treatment (marinating in natural plant extracts or air) with gamma irradiation could have a synergetic effect, in order to reduce the dose required for microbial decontamination of fresh beef meat. The effect of these combined treatments on the shelf-life extension was also evaluated. The marinating treatment have a synergistic effect with irradiation treatment to reduce the total microbial count and controlling proliferation during storage at 4 degree C for 6 days. Irradiation of fresh beef meat with a dose of 3.0 kGy in combination with marination appear to be able to extend the microbial shelf-life. The D10 values of Listeria monocytogenes inoculated onto un-marinated and marinated beef were 0.5 and 0.4 kGy, respectively

Evaluation of staphylococcus aureus growth in unirradiated and irradiated cured meats using the Gompertz equation

International Nuclear Information System (INIS)

Szczawinski, J.; Szczawinska, M.

1993-01-01

1. Sodium nitrite, in concentration of 156 mg/kg, exerted little (from practical point of view) inhibitory effect on S. aureus in cured meat. Its addition caused lag time extension, increase of exponential growth rate, decrease of generation time and maximum population density of staphylococci in samples of cured meat stored at 20 C. 2. Growth curves of Staphylococcus aureus in unirradiated and irradiated (50 kGy) meats cured without sodium nitrite were similar. 3. Irradiation of meat cured with 156 mg/kg sodium nitrite with increasing doses of ionizing radiation (0, 10, 30, 50 kGy) progressively decreased growth rates and lag time and increased generation time and maximum population densities of Staphylococcus aureus in samples inoculated after radiation treatment and incubated at 20 C. (orig.)

Influence of low dose irradiation on the quality of fresh buffalo meat stored at 0-3 degrees C

International Nuclear Information System (INIS)

Naik, G.N.; Pushpa Paul; Chawla, S.P.; Sherikar, A.T.; Nair, P.M.

1994-01-01

The effect of low dose irradiation on the microbiological, chemical and sensory qualities of fresh buffalo meat stored at 0-3-degrees-C was studied. Meat slices packed in polyethylene bags subjected to 2.5 kGydose had a shelf-life of 4 weeks with acceptable sensory score, low total volatile basic nitrogen values and remarkable improvement in microbiological quality. Irradiated meat was completely free of Pseudomonas spp. and Enterobacteriaceae throughout storage. In contrast, the unirradiated control meat spoiled within 2 weeks

influence of irradiation on the evolution of quality of red meat while in refrigerated storage

International Nuclear Information System (INIS)

Ben Hassan, A.

1996-01-01

The application of ionizing radiation at the doses of 1, 2, 3, 4, 5 KGy had demonstrated its interest to lower significantly red meat bacteria flora. However, irradiated red meat samples at the doses of 1 and 2 KGy could not be conserved during a long period. Such doses are not therefore sufficient. Irradiation at the doses of 3, 4, 5 KGy had given satisfactory results. More than a good bacterial reduction, it had permitted to prolong consumption deadline to 28 days later of refrigerated preservation. Irradiation of red meat samples at the doses of 3, 4, 5 KGy had given similar results as well on the microbiological field as on the physical and chemical field. For this reason, the dose of 3 KGy could be optimal (author)

Irradiation of bovine meat: effect of heme-iron concentration.; Irradiacao de carne bovina: efeito na concentracao de ferro heme

Energy Technology Data Exchange (ETDEWEB)

Mistura, Liliana Perazzini Furtado

2002-07-01

The irradiation is often used, nowadays, for meat conservation and it is important to know how much this process interferes with the nutritional quality of the meat. In this study round cut meat, ground and steaks (from a local supermarket) was irradiated with doses of O; 1; 2; 3; 4; 5; 7,5 and 10 kGy (JS-7500 Nordium Inc -Canada) and the interference of irradiation and the process of food preparation on heme-iron (H Fe) content was determined. Half of the sample was kept raw and the other half was grilled in a pre-warmed oven at 250 deg C for 9 min and a controlled humidity of 70%. The chemical composition, the total iron (T Fe) (EM) and the heme iron concentration were determined (Hornsey,1956) and the sensorial quality evaluated. The average T Fe concentration of raw and ground , ground and grilled, raw steaks and grilled steak meat, on dry and degreased basis was 113 mug/g, 121 mug/g , 91 mug/g and 77 mug/g; and the H Fe concentration 105 mug/g (93% of T Fe) , 88 mug/g (73% of T Fe), 90 mug/g (99% of T Fe) and 52 mug/g (68% of T Fe) respectively. Data were evaluated by ANOVA with fixed effects and multiple comparisons. The irradiation neither altered the chemical composition nor the proportion of heme iron of meat. The preparation conditions (temperature, cooking time, environment humidity, meat presentation) of the sample interfered more with the heme iron content than the irradiation. With the sensorial analysis we verified that meats irradiated with doses of 3 kGy were better evaluated in softness and succulency attributes than the others. Meat submitted to irradiation doses up to 3 kGy were accepted by the specialists' panel. (author)

Perspectives of the radurization of meat products

International Nuclear Information System (INIS)

Palmin, V.V.; Silaev, M.P.; Makarova, M.P.; Prizenko, V.K.

1973-01-01

At present radiation doses of 0.2-0.6 Mrad are the most promising for meat treatment as they do not result in undesirable changes of the organoleptic properties of the products. Radurization of the half-finished products beefsteak (I), ''schnitzel'' (II) and comminuted salted meat (III), vacuum packed in polymer packages, was studied. In order to exclude exudation and inhibit oxidative changes some samples (II) were rolled in an ascorbic acid-tripolyphosphate mixture. Some samples (III) were cured with pyrophosphate. Irradiation was carried out by means of gamma rays with doses of 0.2-0.4 (I), 0.6 (II) and 0.3 (III) Mrad. Samples were kept at +5 0 C. On the basis of organoleptic and chemical investigations, microbiological and technological tests for III it was found that the shelf-life of high-quality beefsteak irradiated with doses of 0.4 Mrad lasted 4 weeks, with doses of 0.2 Mrad for 2 weeks, with 0.3 Mrad for 3 weeks. Schnitzel breaded and irradiated with 0.6 Mrad was of high quality after 2 months of storage. The meat cured with pyrophosphate kept its technological and consumer qualities during the same period of time. It was calculated that by using a 60 Co installation, with an activity of 400 kg-equivalent of radium and irradiating a ton of half-finished products per day with doses of 0.4 Mrad and a coefficient of radiation utilization of 30%, transport expenses of radurized half-finished meat products (I) would be profitable at distances above 100 km compared to the transport of cattle or, at distances over 700 km, as compared to that of carcasses halves or quarters. (F.J.)

Elimination of Escherichia coli O157:H7 in meats by gamma irradiation

International Nuclear Information System (INIS)

Thayer, D.W.; Boyd, G.

1993-01-01

Undercooked and raw meat has been linked to outbreaks of hemorrhagic diarrhea due to the presence of Escherichia coli O157:H7; therefore, treatment with ionizing radiation was investigated as a potential method for the elimination of this organism. Response-surface methods were used to study the effects of irradiation dose (0 to 2.0 kGy), temperature (-20 to +20 degrees C), and atmosphere (air and vacuum) on E. coli O157:H7 in mechanically deboned chicken meat. Differences in irradiation dose and temperature significantly affected the results. Ninety percent of the viable E. coli in chicken meat was eliminated by doses of 0.27 kGy at +5 degrees C and 0.42 kGy at -5 degrees C. Small, but significant, differences in radiation resistance by E. coli were found when finely ground lean beef rather than chicken was the substrate. Unlike nonirradiated samples, no measurable verotoxin was found in finely ground lean beef which had been inoculated with 10(4.8) CFU of E. coli O157:H7 per g, irradiated at a minimum dose of 1.5 kGy, and temperature abused at 35 degrees C for 20 h. Irradiation is an effective method to control this food-borne pathogen

Effect of gamma irradiation and cold storage at 4±1 on components of buffalo meat

International Nuclear Information System (INIS)

MAHMOUD, A. A.; SHALABY, M. T.; DOMA, M. B.; HUSSEIN, M. A.; EMAM, O.

1989-01-01

The effect of gamma irradiation with 2.5, 5.0 and 7.5 KGy and cold storage at 4± 1 on some components of buffalo meat was studied. The results showed that no significant differences effect on the chemical composition of buffalo meat such as moisture content, crude protein, crude fat and ash content. While cold storage caused a slight decrease in the above mentioned parameters. irradiation treatment did not affect significantly on the total nitrogen and non-protein nitrogen. Gradual increase in the solubility of protein and slight decrease in the total nitrogen was observed during cold storage. Total volatile nitrogen and free amino nitrogen increased during cold storage. Total free amino acids increased gradually with different rates depending on the applied irradiation dose. Directly after irradiation isoleucine, phenylalanine, tryptophan and arginine exhibit a proportional relationship with the dose level used with the buffalo meat tissues.4 tab

Quality Evaluation of Meat Products in Relation to Packaging and Irradiation

International Nuclear Information System (INIS)

Noomhorm, A.; Ingles, M.E.A.

1998-01-01

The effects of low-dose radiation ( 2 and 80% N 2 gas and stored at 5 degree celsius for eight weeks. Fresh samples were irradiated with 1 kGy while smoked sausages were irradiated to 2 and 4 kGy doses. Quality evaluation were conducted every week. Mechanical properties of films were determined at the start and at the end of the storage period. Vacuum alone extended the shelf life of fresh meat to 40 days while MAP to 44 days. Vacuum packaging or MAP with 1 kGy made meat still acceptable up to the 48th day. Packaging system with NPI and PVNP were able to protect sausages against deterioration for 8 weeks. While two kGy with vacuum and MAP extended the storage life of sausages for more than the eight weeks of storage, 4 kGy dose can double the shelf life of unirradiated samples. Sensory tests showed no effects on the acceptability of the irradiated products. Tensile and tear strength of all films used decreased after storage periol. Irradiation did not significantly affect these properties of film, transmission rates for gas and water vapor through NPI and PVNP

Effects of irradiation source and dose level on quality characteristics of processed meat products

Science.gov (United States)

Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei

2017-01-01

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 (Pchanges 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 (Poxidation 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.

Identification of irradiated chicken meat using electron spin resonance spectroscopy

International Nuclear Information System (INIS)

Chawla, S.P.; Thomas, Paul

2004-01-01

Studies were carried out on detection of irradiation treatment in chicken using electron spin resonance (ESR) spectroscopy. The effect of gamma- irradiation treatment on radiation induced signal in different types of chicken namely, broiler, deshi and layers was studied. Irradiation treatment induced a characteristic ESR signal that was not detected in non-irradiated samples. The shape of the signal was not affected by type of the bone. The intensity of radiation induced ESR signal was affected by factors such as absorbed radiation dose, bone type irradiation temperature, post-irradiation storage, post-irradiation cooking and age of the bird. Deep-frying resulted in the formation of a symmetric signal that had a different shape and was weaker than the radiation induced signal. This technique can be effectively used to detect irradiation treatment in bone-in chicken meat even if stored and/or subjected to various traditional cooking procedures. (author)

Dose determination in irradiated chicken meat by ESR method

International Nuclear Information System (INIS)

Polat, M.

1996-01-01

In this work, the properties of the radicals produced in chicken bones have been investigated by ESR technique to determine the amount of dose applied to the chicken meats during the food irradiation. For this goal, the drumsticks from 6-8 weeks old chickens purchased from a local market were irradiated at dose levels of 0; 2; 4; 6; 8 and 10 kGy. Then, the ESR spectra of the powder samples prepared from the bones of the drumsticks have been investigated. Unirradiated chicken bones have been observed to show a weak ESR signal of single line character. CO-2 ionic radicals of axial symmetry with g=1.9973 and g=2.0025 were observed to be produced in irradiated samples which would give rise to a three peaks ESR spectrum. In addition, the signal intensities of the samples were found to depend linearly on the irradiation dose in the dose range of 0-10 kGy. The powder samples prepared from chicken leg bones cleaned from their meats and marrow and irradiated at dose levels of 1, 2, 3, 4, 5, 6, B, 10, 12,14, 16, 1B, 20 and 22 kGy were used to get the dose-response curve. It was found that this curve has biphasic character and that the dose yield was higher in the 12-1B kGy dose range and a decrease appears in this curve over 18 kGy. The radical produced in the bones were found to be the same whether the irradiation was performed after stripping the meat and removing the marrow from the bone or before the stripping. The ESR spectra of both irradiated and non irradiated samples were investigated in the temperature range of 100 K-450 K and changes in the ESR spectra of CO-2 radical have been studied. For non irradiated samples (controls). the signal intensities were found to decrease when the temperature was increased. The same investigation has been carried out for irradiated samples and it was concluded that the signal intensities relative to the peaks of the radical spectrum increase in the temperature range of 100 K-330 K, then they decrease over 330 K. The change in the

Radappertization of chicken and pork meat by irradiation; Descontaminacion de carne de pollo y puerco por irradiacion

Energy Technology Data Exchange (ETDEWEB)

Luna C, P C

1992-05-15

In this report the benefits that presents the irradiation process in the conservation of meat products, as the chicken, head meat and pig meat are analysed, also the implications that it brings in health and economical aspects. (Author)

Irradiation of meat products, chicken and use of irradiated spices for sausages

International Nuclear Information System (INIS)

Kiss, I.F.; Beczner, J.; Zachariev, Gy.; Kovacs, S.

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4 0 C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author)

Irradiation of meat products, chicken and use of irradiated spices for sausages

Energy Technology Data Exchange (ETDEWEB)

Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

1990-01-01

The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

Irradiation of meat products, chicken and use of irradiated spices for sausages

Science.gov (United States)

Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

Energy Technology Data Exchange (ETDEWEB)

Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S., E-mail: fabiocosta@uenf.b [Universidade Estadual do Norte Fluminense (UENF), Campos dos Goytacazes, RJ (Brazil). Centro de Ciencias e Tecnologias Agropecuarias; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q., E-mail: mtatjps@vm.uff.b [Universidade Federal Fluminense (UFF), Niteroi, RJ (Brazil). Fac. de Medicina Veterinaria. Dept. de Tecnologia de Alimentos; Vital, Helio C., E-mail: vital@ctex.eb.b [Centro Tecnologico do Exercito (CTEx), Rio de Janeiro, RJ (Brazil). Div. de Defesa Quimica, Biologica e Nuclear. Secao de Defesa Nuclear; Jesus, Edgar F.O. de, E-mail: edgar@lin.ufrj.b [Universidade Federal do Rio de Janeiro (UFRJ), RJ (Brazil). Coordenacao dos Programas de Pos-Graduacao em Engenharia

2011-07-01

Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

Characterization of vacuum-packed and irradiated frozen turkey meat (Meleagris gallopavo)

International Nuclear Information System (INIS)

Henry, Fabio C.; Valle, Felipe R.F.A. do; Moulin, Carlos H.S.; Silva, Teofilo J.P.; Franco, Robson M.; Freitas, Monica Q.; Vital, Helio C.; Jesus, Edgar F.O. de

2011-01-01

Irradiation is known to enhance the sanitary quality and extend the commercial shelf life of many kinds of food such as meat products. In this work, boned breasts from nine male turkeys, slaughtered according to the surveillance requirements of the Brazilian Federal Inspection Service, were purchased from a registered producer. They were then cut, vacuum packed, frozen at -18 degree C, exposed to gamma radiation at doses of 1 and 3kGy and kept in storage at -18 degree C for up to 540 days. Chemical analyses as well as sensory tests for taste, color and overall impression were performed on days 5, 180, 360 and 540 of storage. Statistical analyses were performed in order to investigate possible significant effects arising from the combination of treatments used (a- freezing, b- freezing and irradiation with 1kGy and c- freezing and irradiation with 3kGy) as functions of time. In the beginning of storage, the levels of lipids in samples irradiated with 3 kGy were about twice those found in unirradiated ones, with TBARS values increasing with storage time in all samples. However, the results from the sensory tests performed have indicated that irradiation with doses of 1 and 3 kGy does not significantly impact the acceptance of taste, flavor, color or the overall sensory impression of frozen turkey breast meat. (author)

Detection of irradiated deboned turkey meat using electron spin resonance spectroscopy

International Nuclear Information System (INIS)

Gray, Richard; Stevenson, M.H.

1989-01-01

Bone fragments were extracted from two blocks of frozen deboned turkey meat (irradiated and non-irradiated) using alcoholic KOH digestion. Electron spin resonance (ESR) spectroscopy was used to differentiate between the samples. Comparison of an alcoholic KOH digestion procedure with a freeze drying and grinding method showed that the former method gave a signal which was 78% of that obtained using the freeze drying procedure. Regression analysis of the results obtained after subjection of the original non-irradiated sample to irradiation doses of 3.0, 5.0 and 7.0 kGy gave a linear relationship between irradiation dose and ESR signal strength over this range. Using this relationship the estimated mean dose received by the irradiated block was 4.72 kGy. (author)

DNA comet assay as a rapid detection method of irradiated bovine meat by electron beam

International Nuclear Information System (INIS)

Marin-Huachaca, Nelida Simona; Villavicencio, Anna Lucia C.H.

2001-01-01

Full text: Introduction: The presence in food of pathogenic microorganisms, such as Salmonella species, Escherichia coli 0157:H7, Listeria Monocytogenes or Yersinia enterolitica, is a problem of growing concern to public health authorities all over the world. Thus, irradiation of certain prepackaged meat products such as ground beef, minced meat, and hamburgers may help in controlling meatborne pathogens and parasites. Pathogenic microorganisms and parasites in meat products, which are commonly consumed raw, are of particular importance, Up to now, only electron-beam accelerators and gamma-ray cells have been used for commercial applications. At the international conference on 'The Acceptance, Control of, and Trade in Irradiated Food', it was recommended that governments should encourage research into detection methods (Anon, 1989), Already five international standards are available to food control agencies. A number of physical, chemical, and biological techniques of detection of irradiated foods have been discussed in the literature. A rapid and inexpensive screening test employing DNA Comet Assay to identify radiation treatment of food has been described by Cerda et al. (1997). This method is restricted to foods that have not been subjected to heat or other treatments, which also induce DNA fragmentation. Advantages are its simplicity, low cost and speed of measurement. This method was proposed to the European Committee for Standardization (CEN) as a screening protocol (presumptive) and not as a proof (definitive). The DNA comet assay have been yielded good results with chicken, pork, fish meat, exotic meat, hamburgers, fruits and cereals. In this work we studied a DNA fragmentation of bovine meat irradiated by electron beam. Experimental: Bovine meat was purchased in local shops in Sao Paulo. Irradiation was performed with electron beam of accelerator facility of Radiation Dynamics Inc., USA (E=1,5 MeV, l=25 mA). The irradiation doses were 3,5; 4,5, 5,5, and 7

Effects of gamma irradiation, pH-Reduction and AW-reduction on the shelf-life of chilled 'tenderloin rolls'

International Nuclear Information System (INIS)

Farkas, J.; Andrassy, E.

1993-01-01

Experimental batches of refrigerated, vacuum-package, ready-to-fry, minced meat product, 'tenderloin rolls' were preserved by combinations of reduction of pH from 6.1 to 5.6 by ascrobic acid, reduction of the water activity from a w =0.975 to 0.962 by sodium lactate, and/or a radiation dose of 2 kGy. Storage of the untreated and irradiated samples at +2 C for 4 weeks was followed by one-week incubation at +10 C. Total plate counts, counts of presumptive lactobacilli, the Enterobacteriaceae and sulphite-reducing clostridia were estimated at weekly intervals. pH-changes during storage were also followed. Comparative estimations of sensory qualities, thiamine contents, and TBA-values were also performed. The results demonstrated the possibility of significantly extending the shelf-life of the chilled product - without hampering the microbiological safety - by the sensorically acceptable radiation dose in combination with slight reduction of the pH and the water activity. (orig.)

Radiation preservation of meat and meat products: A review.

Science.gov (United States)

Dempster, J F

1985-01-01

The World Health Organisation (WHO) in 1980 clarified the position regarding the medical acceptability of irradiated foods when it said'…no health hazard results from consuming any food irradiated up to a dose of one megarad (1 Mrad)'. This resulted in renewed interest in irradiation as a cost-effective alternative to traditional preservation methods such as canning and freezing. Thus, radurisation (the application of ionising radiation at a dose level which substantially reduces the microbial population) increases the shelf life of poultry, comminuted meat and meat dishes significantly. Low dose irradiation, or radicidation, eliminates parasites such as Trichinae and cysticerci in pork and, very importantly, salmonella organisms in poultry and red meat. Therefore, irradiation has an important rôle to play in public health protection. High dose irradiation, or radappertisation ('cold sterilisation'), uses doses in excess of 1 Mrad and is analogous to retorting as understood in the canning industry. However, it can adversely affect quality in producing 'free radicals' in high protein foods such as meat. To prevent this, special precautions are necessary, e.g. irradiation is conducted at very low temperatures and the product is usually vacuum packed. A further potential use of irradiation is its ability to reduce the quantity of nitrite necessary in cured meats. This may become of practical significance if legislation further reduces the amount of nitrite permitted in these products. Copyright © 1985. Published by Elsevier Ltd.

Identification of irradiated meat using electron spin resonance (ESR) spectroscopy and estimation of applied dose using re-irradiation

International Nuclear Information System (INIS)

Chawla, S.P.; Thomas, Paul; Bongirwar, D.R.

2001-01-01

An in-house blind trail on bone-in meat chunks was carried out in which 35 coded samples were correctly identified. The samples were either left unirradiated or had been irradiated to dose of 1, 2.5 or 4 kGy. Using re-irradiation, the dose received by the samples were determined with either linear, quadratic or exponential equation. The quadratic or exponential equation gave more successful estimates of irradiation dose whereas linear fit equations tend to over estimate the dose. (author)

Discernment of irradiated chicken meat by determination of O-tyrosine using high performance liquid chromatography and fluorescence detection

International Nuclear Information System (INIS)

Aflaki, F.; Roozbahani, A.; Salahinejad, M.

2010-01-01

O-Tyrosine is proposed as a marker for identification of irradiated protein-rich foods. In this study, HPLC/ Fluorescence method that allows accurate quantification of 0.1 ng of o-tyrosine has been used. The method involves freeze-drying of sample, acid hydrolysis and fractionation by HPLC. By using Spherisorb ODS2 column, the base-line separation of o-tyrosine from impurities was performed. The yield of o-tyrosine in the irradiated chicken meat was proportional to the irradiation dose. Since the variable levels of o-tyrosine were found in unirradiated chicken meat (0.15-0.42 μg/g per wet weight), this method is able to identify the irradiated chicken meat at 4 kGy or higher. Because the dose response curve can be extended over 50 kGy, the method is suitable for detecting the overdosed samples.

Irradiation of red meat. A compilation of technical data for its authorization and control

International Nuclear Information System (INIS)

1996-08-01

The aim of this monograph is to provide the rationale and justification for treating red meats with ionizing radiation for improving microbiological safety, parasite control and extending non-frozen shelf-life. It is intended to complement a previous publication ''Irradiation of Poultry Meat and its Products - A compilation of Technical Data for its Authorization and Control''. 146 refs

Irradiation of red meat. A compilation of technical data for its authorization and control

Energy Technology Data Exchange (ETDEWEB)

International consultative group on food irradiation

1996-08-01

The aim of this monograph is to provide the rationale and justification for treating red meats with ionizing radiation for improving microbiological safety, parasite control and extending non-frozen shelf-life. It is intended to complement a previous publication ``Irradiation of Poultry Meat and its Products - A compilation of Technical Data for its Authorization and Control``. 146 refs.

Irradiation dose control of chicken meat processing with alanine/ESR dosimetric system

International Nuclear Information System (INIS)

Miyagusku, L.; Chen, F.; Kuaye, A.; Castilho, C.J.C.; Baffa, O.

2007-01-01

Irradiation of foodstuff is a well-known food preservation technique. In Brazil spices are already irradiated for sanitary and preservation reasons. Chicken meat is an important commodity; Brazil is the second largest world producer and the largest world exporter. The shelf-life of chicken meat is limited by the presence of micro-organisms and enzyme activity and together with other preservation techniques irradiation seems to be an attractive option. In this study the dose delivered to frozen chicken cuts was measured and compared with the prescribed value. Chicken breast cuts were analyzed for 39 days for their microbiological activity, chemical and organoleptic properties. Cylindrical dosimeters were prepared using the weight composition of 80% of DL-alanine (Sigma Co), used without any further treatment except drying, and 20% of paraffin. The dosimeters having 4.7 mm diameter and 12 mm length were inserted in a build-up cap. Dosimeters were placed inside cardboard boxes containing frozen chicken breast cuts, packed in styrofoam trays wrapped with plastic film. The boxes were irradiated in an industrial 60 Co irradiator (Nordion JS 7500) with a dose rate of 4 kGy/h. First derivative ESR signals were obtained in a VARIAN E-4 spectrometer operating at X-band (ν∼9GHz) and equipped with a rectangular cavity (TE-102, model E-231). The cavity was constantly purged with dry nitrogen and modulated at 100 KHz with 0.5 mT peak to peak. A calibration curve was made for a few dosimeters from the same batch and used to obtain the dose from the ESR signal intensity. A batch of six boxes was irradiated at each experiment with prescribed doses of 1.5, 3.0 and 7.0 kGy. Considering that the larger the radiation dose the greater is the probability of finding a product with its sensorial characteristics altered (odor of burned meat), we conclude that a dose of 3 kGy would be more adequate, taking into account the microbiological and sensorial aspects

Effect of irradiation and storage in the iron availability in lamb meat treated with different diets

International Nuclear Information System (INIS)

Souza, Adriana Regia Marques de; Arthur, Valter

2008-01-01

Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g -1 ) and heme iron (13.78 for 10.52 mg.100 g -1 ). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

Science.gov (United States)

Xiao, S; Zhang, W G; Lee, E J; Ma, C W; Ahn, D U

2011-06-01

This study was designed to evaluate the effects of dietary treatment, packaging, and irradiation singly or in combination on the oxidative stability of broiler chicken thigh meat. A total of 120 four-week-old chickens were divided into 12 pens (10 birds/pen), and 4 pens of broilers were randomly assigned to a control oxidized diet (5% oxidized oil) or an antioxidant-added diet [500 IU of vitamin E + 200 mg/kg of butylated hydroxyanisole (BHA)] and fed for 2 wk. After slaughter, thigh meats were separated, ground, packaged in either oxygen-permeable or oxygen-impermeable vacuum bags, and irradiated at 0 or 3 kGy. Lipid oxidation (TBA-reactive substances), protein oxidation (carbonyl), and color of the meat were measured at 1, 4, and 7 d of refrigerated storage. The lipid and protein oxidation of thigh meats from birds fed the diet supplemented with antioxidants (vitamin E + BHA) was significantly lower than the lipid and protein oxidation of birds fed the control diet, whereas the lipid and protein oxidation of broilers fed the oxidized oil diet was higher than that of birds fed the control diet. Vacuum packaging slowed, but irradiation accelerated, the lipid and protein oxidation of thigh meat during storage. Dietary antioxidants (vitamin E + BHA) and irradiation treatments showed a stronger effect on lipid oxidation than on protein oxidation. A significant correlation between lipid and protein oxidation in meat was found during storage. Dietary supplementation of vitamin E + BHA and the irradiation treatment increased the lightness and redness of thigh meat, respectively. It is suggested that appropriate use of dietary antioxidants in combination with packaging could be effective in minimizing oxidative changes in irradiated raw chicken thigh meat.

Generic roll-to-roll compatible method for insolubilizing and stabilizing conjugated active layers based on low energy electron irradiation

DEFF Research Database (Denmark)

Helgesen, Martin; Carlé, Jon Eggert; Helt-Hansen, Jakob

2014-01-01

Irradiation of organic multilayer films is demonstrated as a powerful method to improve several properties of polymer thin films and devices derived from them. The chemical cross‐linking that is the direct result of the irradiation with ∼100 keV electrons is fast and has a penetration power...... stability. The method is fast, generic, contactless, and fully compatible with high‐speed roll‐to‐roll processing of i.e. polymer solar cells at web speeds in excess of 60 m min−1. We employ fully printed, flexible, and foil‐based indium‐tin‐oxide free polymer solar cells in this study to demonstrate...

Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi[Bulgogi; Traditional meat products; Irradiation; Safety; Quality

Energy Technology Data Exchange (ETDEWEB)

Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W. E-mail: mwbyun@kaeri.re.kr

2003-12-01

Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10{sup 6} CFU/g) and coliform bacteria (totally 5.90x10{sup 4} CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality.

Effect of gamma irradiation on the quality of ready meals and their meat components

International Nuclear Information System (INIS)

Stewart, E.M.

2009-01-01

The effects of gamma irradiation on the quality of a chicken masala ready meal, minced red meat and salmon meat were studied in a series of experiments. Chicken masala meals treated with a dose of 1-3 kGy and stored for up to 14 d at refrigeration temperatures were analysed for vitamins E and B 1 , oxidative rancidity, microbiological quality and 2-alkylcyclobutanones. It was found that vitamin levels were significantly reduced by a combination of irradiation, storage and reheating, while thiobarbituric acid (TBA) values decreased upon irradiation, which was an unexpected result. The shelf life of the meals was extended by irradiation as levels of bacteria were significantly reduced in the prepared meals upon treatment. Both 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone were detected in the irradiated samples, thereby showing that these compounds can be used as markers of irradiation treatment for such food products. In order to study potential components for ready meals, freshly minced beef was used to prepare beef patties, which were vacuum packed and treated with doses from 2.5 to 10 kGy. Following irradiation, half the samples were retained in vacuum packs while the remainder were transferred to sterile containers and overwrapped with cling film. Samples were stored for up to 21 d at refrigeration temperature with TBA values and microbiological quality being analysed at regular intervals. The TBA values of vacuum packed samples were unaffected by irradiation although storage did result in an increase. On the other hand, the TBA values of overwrapped patties increased upon irradiation and storage. The microbiological quality of the irradiated patties upon storage was significantly better than those of untreated patties. A further series of experiments were undertaken to determine the effect of adding antioxidants to beef and salmon patties in order to improve lipid stability upon irradiation. In an initial experiment, minced beef patties were prepared

Influence of different dietary supplementation on the quality of frozen and irradiated chicken meat

International Nuclear Information System (INIS)

Abd El-wahab, S.A.; Mahmoud, K.A.; Swailam, H.M.

2007-01-01

A set of experiments was conducted to determine the influence of different diet ingredients on meat quality of chicken treated by different doses of gamma irradiation (2.5, 5 and 7.5 KGy) and stored for 2, 4 and 6 months at -18 degree C. The groups of diet used were G1 (yellow corn and soybean meal) as control, G2 (10% of yellow corn was replaced by clover), G3 (10% of yellow corn was replaced by green carrot leaves), G (10% of yellow corn was replaced by green carrot leaves and K enzyme), G (10% of yellow corn was replaced by dry carrot leaves) and G (10% of yellow corn was replaced by dry carrot leaves fermented with Aspergillus niger). The highest percentage of linoleic acid (C 18: 2) was found in chicken meat fed on G4, G3, G6 and G5, respectively. Also, the total unsaturated fatty acids to total saturated fatty acids ratio (TU / TS) was high in G3 and G4. The exposure of chicken meat to gamma irradiation at 2.5, 5.0 and 7.5 KGy induced very little changes in the amounts of the different fatty acids. The highest percentage of the total amino acids was found in G3 followed by G2 compared with G1 (Control) but the lowest percentage was found in G5. In addition, the percentage of the total essential amino acids to total non-essential amino acids after gamma irradiation doses was approximately constant in all treatments. Microbial analysis indicated that gamma irradiation and frozen storage had significant effects on the reduction of microbial loads and improved the safety and extending shelf-life of chicken meat. However, the fatty acid and amino acid profiles were slightly affected with doses used in the present study

Meat and meat product preservation by ionizing radiation

International Nuclear Information System (INIS)

Egginger, R.

A brief summary is given of experience with the preservation of meat and meat products by ionizing radiation, or by combined methods. The results of the research have proved that hygienically significant microorganisms (mainly salmonellas) are reliably destroyed and that the consumption of thus irradiated meat and meat products presents no danger to human health. (B.S.)

Ionizing energy treatment of meat and meat products

International Nuclear Information System (INIS)

Macfarlane, J.J.; Eustace, I.J.; Grau, F.H.

1983-01-01

The radiation treatments that have received most attention with respect to red meats are radappertization, i.e. radiation sterilization (25-70 kGy), to enable the long term storage of meat without refrigeration, and radurization (0.5-10 kGy) in which a sufficient proportion of spoilage organisms are inactivated to enable the storage life of chilled meat to be extended. Shelf-stable radappertized meats cannot be produced in the fresh-like condition; they need to be heated to about 70 deg. C to inactivate endogenous enzymes that would otherwise cause flavour and texture defects. The products should be vacuum sealed in oxgyen-impermeable packages and irradiated in the frozen state, otherwise pronounced off-flavours and off-odours are formed. The radiation dose required to give a useful degree of microbial inactivation and permit an increase of storage life depends upon treatment and storage conditions. The dose required is likely to be in the range 0.25 to 1.0 kGy if aerobic conditions apply, and 1 to 4 kGy if anaerobic conditions apply. An acceleration in the rate of development of rancidity in meat as a result of irradiation may be of concern when meat is treated under aerobic conditions. At the highest dose indicated above for meat irradiated under anaerobic conditions (4 kGy), effects on the organoleptic attributes of mutton have been detected

Shell-life and microbiological quality of lamb meat as effected by high pressure, irradiation and combination treatments

International Nuclear Information System (INIS)

Paul, Pushpa; Chawla, S.P.; Thomas, Paul; Kesavan, P.C.; Arya, R.N.; Fotedar, R.

1997-01-01

The effect of gamma irradiation (1.0 kGy) and high hydrostatic pressure (220 MPa for 30 min), either alone or in combination on the shelf-life of minced lamb meat stored at 0-3 deg C have been investigated. Untreated control samples initially have total microbial counts of 10 5 CFU/g, 10 2 CFU/g of coliforms and 10 4 CFU/g of Staphylococcus spp. Coliforms are eliminated by all the treatments. Staphylococcus spp. however, are reduced only by 1 log cycle when treated with either irradiation alone or high pressure alone and this flora is a mixture of mannitol fermenting and mannitol non-fermenting species. In samples subjected to the combination treatment Staphylococcus spp. appears only after 3 weeks of storage and all are mannitol non-fermenting. On the basis of microbiological and sensory quality the shelf life of control sample is less than 1 week. All treated meat samples have shelf life of 3 weeks but only combination treated samples are free from potentially pathogenic Staphylococcus spp. The results demonstrate the potential application of low dose irradiation combined with high pressure treatment for shelf-life enhancement and microbial safety of meat and meat products. (author)

Application of a rapid screening method to detect irradiated meat in Brazil

International Nuclear Information System (INIS)

Villavicencio, A.L.C.H.; Mancini-Filho, J.; Delincee, H.

2000-01-01

Based on the enormous potential for food irradiation in Brazil, and to ensure free consumer choice, there is a need to find a convenient and rapid method for detection of irradiated food. Since treatment with ionising radiation causes DNA fragmentation, the analysis of DNA damage might be promising. In this paper, the DNA Comet Assay was used to identify exotic meat (boar, jacare and capybara), irradiated with 60 Co gamma rays. The applied radiation doses were 0, 1.5, 3.0 and 4.5 kGy. Analysis of the DNA migration enabled a rapid identification of the radiation treatment

Validation of o-tyrosine as a marker for detection and dosimetry of irradiated chicken meat

International Nuclear Information System (INIS)

Chuaqui-Offermanns, N.; McDougall, T.E.; Guerrero, A.M.

1993-01-01

The o-tyrosine has been proposed as a marker for postirradiation identification of food that contains protein. In this study, the validity of using o-tyrosine for this purpose has been tested and established. The validation process involved examination of background levels of o-tyrosine in unirradiated chicken, radiation dose yield, postirradiation storage, dose rate, radiation type, temperature during irradiation, and oxygen concentration during irradiation. The o-tyrosine is present in unirradiated chicken meat at variable levels. However, these background levels are low enough that o-tyrosine can serve to determine whether chicken has been irradiated or not at the commercially approved doses (3 kGy). The radiation dose response curve for the formation of o-tyrosine is linear. The apparent yields may vary with the analytical method used; however, it is independent of the dose rate, radiation type, atmosphere, and temperature (above freezing) during irradiation. It is also independent of the storage time and temperature after irradiation. It is concluded that this marker can be used to determine the absorbed dose in chicken meat irradiated with either gamma rays or electrons under normal or modified atmosphere

Microbial decontamination of some chicken meat products by gamma irradiation

International Nuclear Information System (INIS)

Afifi, E.A.; El-Nashaby, F.M.

2001-01-01

This investigation aims to study the possibility of using gamma irradiation for microbial decontamination of some chicken meat products (Luncheon, Burger and debonded minced chicken) which are produced by three companies (Halwany Bros.(H)-Faragalla (F) and Egypco (E)). The samples were purchased from local supermarkets and examined for the presence of Salmonella spp. and Staphylococcus aureus. The examination illustrated that all examined samples were positive for Staphylococcus aureus. While Luncheon (F), Burger (H) and debonded minced chicken (E) were only positive for Salmonella spp. Therefore, these product samples were gamma irradiated at 0, 3, 6 and 9 kGy. The effects of radiation treatments and cold storage (5+,-1 degree) on the total volatile basic nitrogen (T.V.B.N.), microbiological quality and sensory properties of samples under investigation were studied. The results indicated that 3kGy dose of gamma irradiation completely destroyed Staphylococcus aureus and Salmonella spp. and caused slight increase in (T.V.B.N.) content for all samples. A gradual increase in total bacteria, molds and yeast and T. V. B. N. during storage were observed, while 6 kGy dose was also sufficient for destroying Salmonella spp. and Staphylococcus aureus in all chicken meat products under investigation without any detectable effects on the sensory properties of these products and increased the shelf-life of luncheon, burger and minced for 8, 4 and 3 weeks respectively as compared with 4, 2 and 1 weeks for control samples

Improving the quality of ready-to-eat meals by gamma irradiation, cooked meat balls and mashed potatoes

International Nuclear Information System (INIS)

Rady, A.H.; Badr, H.M.; Abdel-Daiem, M.H.

2005-01-01

The possibilty of using gamma irradiation for improving the quality of ready-to-eat cooked meat balts and mashed potatoes were subjected to gamma irradiation at doses of 0, 1, 5, 3 and 4.5 KGy followed by cold storage (4± 1degree C). The effects of irradiation and cold storage on the microbiological aspects, chemical and organoleptic properties of samples were studied. The results showed that irradiation of the prepared meal components decreased their microbial counts (total bacteria, total psychrophilic bacteria and total yeast and molds), proportionally to the applied dose and prolonged their refrigerated shelf-life. Moreover, irradiation at 1.5 KGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Enterococcus faecalis, while 3 KGy dose completely eliminated the presence of Enterobacteriaceae and Staphylococcus aureus and greatly reduced the counts of Enterococcus faecalis in samples. Salmonells was not detected in all irradiated and non-irraiated samples. On the other hand, gamma irradiation had no effects on the chemical composition and ph of meal components but increased the thiobarbituric acid (TBA) values of cooked meat balls

Effect of radiation processing on meat tenderisation

International Nuclear Information System (INIS)

Kanatt, Sweetie R.; Chawla, S.P.; Sharma, Arun

2015-01-01

The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour. - Highlights: • Effect of radiation processing on tenderness of three meat systems was evaluated. • Dose dependant reduction in shear force seen in buffalo meat. • Collagen solubility increased with irradiation

Gamma irradiation as a means to eliminate Listeria monocytogenes from frozen chicken meat

International Nuclear Information System (INIS)

Kamat, A.S.; Nair, M.P.

1995-01-01

Cells of Listeria monocytogenes ATCC 35152 were sensitive to gamma irradiation in phosphate buffer, pH 7.00 (D 10 , dose required for 10% survival—0.15 kGy) at 0–5°C. The cells showed higher radiation survival when irradiated under frozen condition, with a D 10 of 0.3 kGy. The protection offered by shrimp/chicken/kheema homogenates (100 g litre−1) was evidenced by even higher D 10 values (0.5 kGy) at both 0–5°C and cryogenic temperature. Boneless chicken meat samples were artificially inoculated with L monocytogenes ATCC 35152 cells at low (5 × 10 3 ) colony-forming unit (cfu) g −1 and high (5 × 10 6 cfu g −1 ) concentrations and irradiated at 1, 3, 4, 6 kGy doses under cryogenic conditions. The efficacy of the radiation process was evaluated by detecting L monocytogenes during storage at 2–4°C in the irradiated samples. These studies, when repeated with three other serotypes of L monocytogenes, clearly suggested the need for a dose of 3 kGy for elimination of 10 3 cfu cells of L monocytogenes g −1 from air-packed frozen chicken meat. (author)

Effect of functional chitosan coating and gamma irradiation on the shelf-life of chicken meat during refrigerated storage

Science.gov (United States)

Hassanzadeh, Parviz; Tajik, Hossein; Rohani, Seyed Mehdi Razavi; Moradi, Mehran; Hashemi, Mohammad; Aliakbarlu, Javad

2017-12-01

The present study was conducted to evaluate the combined effect of low-dose gamma irradiation (2.5 kGy) and chitosan edible coating (2%) containing grape seed extract (GSE) (0.1%) on the microbial, chemical and sensorial quality of chicken breast meat during 21 days of storage at 4 °C. The samples were periodically analyzed for microbiological (aerobic mesophilic and psychrotrophic counts), chemical (TBA, pH, aw) and sensorial (odor, appearance, and overall acceptability) characteristics. Results indicated that irradiation and the active coating had significant (P ≤ 0.05) effects on reduction of bacterial growth with at least a 14-day extension of shelf life. Results represented the protective effect of chitosan coating containing GSE against induced lipid oxidation by irradiation. All chitosan-coated samples showed lower TBA and pH values than other treatments during storage, and no significant (P > 0.05) difference was observed due to irradiation in TBA values. Results also indicated that the application of chitosan coating significantly improved the sensorial quality of the samples, and none of the evaluated sensorial attributes was significantly affected by irradiation. Based on the results obtained in this study, the application of low-dose gamma irradiation and chitosan coating containing GSE was effective in preserving the quality of fresh chicken meats and is recommended in meat products.

The freezing and thawing of water in poultry meat and vegetables irradiated by electrons at doses of 0.1-4 kGy

International Nuclear Information System (INIS)

Dubini, B.; Montecchia, F.; Ponzi-Bossi, M.G.; Messina, G.

1993-01-01

Poultry meat and some vegetables, irradiated by 5 MeV electrons (0.1-4 kGy), were analysed by differential scanning calorimetry, from 24 h after irradiation. The temperature and enthalpy transitions of the water contained in the irradiated samples were measured and compared with those of unirradiated samples. The authors analysed 18 meat and 10 vegetable samples for each irradiation dose together with a similar number of unirradiated controls. The mean supercooling temperatures of water in the irradiated poultry meat samples and in some vegetables are significantly lower than those of controls. Moreover, the freezing enthalpies of the irradiated poultry breast are significantly lower than those of controls, while they are unchanged in the other cases. The mean ice melting temperatures and enthalpies are similar for all samples. The amount of the lowering of the water-ice transition depends on the nature of the sample and is highest in poultry breast and lowest in vegetables. (author)

Effects of gamma irradiation, pH-Reduction and A[sub W]-reduction on the shelf-life of chilled 'tenderloin rolls'

Energy Technology Data Exchange (ETDEWEB)

Farkas, J. (Dept. of Refrigeration and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary)); Andrassy, E. (Dept. of Refrigeration and Livestock Products Technology, Univ. of Horticulture and Food Industry, Budapest (Hungary))

1993-01-01

Experimental batches of refrigerated, vacuum-package, ready-to-fry, minced meat product, 'tenderloin rolls' were preserved by combinations of reduction of pH from 6.1 to 5.6 by ascrobic acid, reduction of the water activity from a[sub w]=0.975 to 0.962 by sodium lactate, and/or a radiation dose of 2 kGy. Storage of the untreated and irradiated samples at +2 C for 4 weeks was followed by one-week incubation at +10 C. Total plate counts, counts of presumptive lactobacilli, the Enterobacteriaceae and sulphite-reducing clostridia were estimated at weekly intervals. pH-changes during storage were also followed. Comparative estimations of sensory qualities, thiamine contents, and TBA-values were also performed. The results demonstrated the possibility of significantly extending the shelf-life of the chilled product - without hampering the microbiological safety - by the sensorically acceptable radiation dose in combination with slight reduction of the pH and the water activity. (orig.)

Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus)

International Nuclear Information System (INIS)

Suklim, Kannapha; Flick, George J.; Vichitphan, Kanit

2014-01-01

Blue swimming crab lump (backfin) meat were exposed to 2, 4, and 6 kGy doses of Co 60 irradiation and evaluated for changes in physical, sensory properties, and Listeria monocytogenes inactivation. Irradiation up to 6 kGy resulted in no textural changes (p>0.05) in maximum shear forces; however, these exposures resulted in sensory quality changes (p<0.05) as determined by a triangle overall difference test (n=50) at each irradiation level. Irradiation had no effect (p>0.05) on L ⁎ color value. Irradiation at 4 and 6 kGy resulted in listericidal reductions greater than 6.65 (Department of Medical Science, Ministry of Health, Thailand, [DMST] 1783) and 7.56 logs (DMST 4553). Irradiation doses of 1 and 2 kGy resulted in a reduction of 2.10 and 5.35 logs respectively of L. monocytogenes DMST 1783 and 1.56 and 4.19 logs respectively of L. monocytogenes DMST 4553. The D 10 values of L. monocytogenes DMST 1783 and 4553 were 0.35 and 0.45 kGy. The study indicated that low-dose gamma irradiation would increase the safety of blue swimming crab meat without unacceptable changes in texture and L ⁎ color value. - Highlights: • γ-irradiation up to 6 kGy caused no changes in fresh crab meat textural properties. • γ-irradiation increased safety of ready-to-eat product i.e. fresh crab meat. • γ-irradiation had either listericidal or listeristatic effect on L. monocytogenes. • L. monocytogenes were completely inactivated by 4 kGy and 6 kGy γ-irradiation. • 1–2 kGy lethally injured L. monocytogenes but survivors increased during storage

Effect of radiation processing on meat tenderisation

Science.gov (United States)

Kanatt, Sweetie R.; Chawla, S. P.; Sharma, Arun

2015-06-01

The effect of radiation processing (0, 2.5, 5 and 10 kGy) on the tenderness of three types of popularly consumed meat in India namely chicken, lamb and buffalo was investigated. In irradiated meat samples dose dependant reduction in water holding capacity, cooking yield and shear force was observed. Reduction in shear force upon radiation processing was more pronounced in buffalo meat. Protein and collagen solubility as well as TCA soluble protein content increased on irradiation. Radiation processing of meat samples resulted in some change in colour of meat. Results suggested that irradiation leads to dose dependant tenderization of meat. Radiation processing of meat at a dose of 2.5 kGy improved its texture and had acceptable odour.

Effects of combined electron-beam irradiation and sous-vide treatments on microbiological and other qualities of chicken breast meat

International Nuclear Information System (INIS)

Shamsuzzaman, K.; Lucht, L.; Chuaqui-Offermanns, N.

1994-01-01

The microbiological safety, refrigeration shelf-life, and nutritional quality of chicken breast meat were investigated following combined electron-beam irradiation and cooking under vacuum (sous-vide). Chicken breast meat inoculated with 10 6 CFU/g of Listeria monocytogenes was irradiated with an electron beam at doses up to 3.1 kGy under vacuum in barrier bags, cooked in a boiling water bath for 3 min 45 s (previously determined to achieve an internal temperature of 71.1 o C), and stored at 8 o C for up to 5 weeks. Listeria was undetectable in samples treated with combined sous-vide and irradiation at 3.1 kGy, but the organism survived the sous-vide treatment without irradiation and multiplied during storage. A similar study, conducted with uninoculated chicken breast meat, revealed that the product which received both irradiation (3 kGy) and sous-vide treatment had a shelf-life of at least 8 weeks at 8 o C, whereas the unirradiated samples treated sous-vide spoiled in 16 days. Listeria was undetectable in combination treated samples, but some of the unirradiated sous-vide samples tested after long storage showed high levels of Listeria. Some loss of thiamine occurred with the combined treatments. (author)

Standard Practice for Irradiation of Fresh and Frozen Red Meat and Poultry to Control Pathogens and Other Microorganisms

CERN Document Server

American Society for Testing and Materials. Philadelphia

2008-01-01

1.1 This practice outlines procedures for the irradiation of fresh or frozen meat and poultry. Note 1—The Codex Alimentarius Commission defines meat as “the edible part of any mammal” and poultry as “any domesticated bird, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons” (CAC/MISC 5). Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This practice covers absorbed doses used for inactivation of parasites and reduction of bacterial load in fresh and frozen red meat and poultry. Such doses are typically less than 10 kGy. 1.3 This practice addresses irradiation of pre-packaged product for retail sale or for use as an ingredient in other products. It also addresses the in-line irradiation of unpackaged product. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It i...

Microbial contamination of red meat and consideration of gamma irradiation effects for increasing the shelf-life and decontamination of pathogenic microorganisms

International Nuclear Information System (INIS)

Motamedee Sadeh, F.; Majd, F.; Fathollahee, H.; Arbabi, K.; Mohammad Beygi Abhari, M.

2003-01-01

Red meat has a lot of microbial flora from different sources. Prevention of outbreak of food born diseases that are caused by pathogenic agents and prevention of microbial spoilage of meat that makes many losses to the human health and economic of society are very important. Also, different methods for decreasing the microbial flora under a standard allowance for increasing the shelf life and decontamination of microbial pathogens have been proposed. In this research, irradiation technique was used for this purposes. After drawing dose/survival curves for all kinds of meats microbial contamination, an optimum dose of 3 kGy for decreasing the contamination and specially for decontamination of salmonella was obtained. When meat is irradiated by 3 kGy gamma rays, it can be kept in a 4-7 d ig C refrigerator for 2 week without appearing any spoilage nor color changes or odor. Also, some of biochemical factors were analyzed and amounts of 16 amino acids were measured in the irradiated and controlled samples and no difference was observed between the samples

Maintenance of raw and cooked ready-to-eat product quality of infused poultry meats with selected plant extracts during electron beam irradiation and after storage

Science.gov (United States)

Rababah, Taha

The purpose of this study included: preparing plant extracts and evaluating these extracts for total phenolics and antioxidant activities (AA); infusing extract/combination that demonstrates superior AA into chicken breast and irradiating at 3.0 kGy; evaluating the physicochemical properties of irradiated and non-irradiated raw and cooked chicken breast at 5°C for 12 days and -20°C for 9 months; and selecting the extracts that demonstrated desirable AA, infusing these extracts into chicken breast and evaluating head-space volatiles, and conducting sensory evaluation. The total phenolic content and AA of the plant extracts ranged from 24.8 to 92.5 mg/g dry material (conjugated diene of methyl linoleate) and 3.4 to 86.3%, respectively. The AA of plant extracts using oxidative stability instrument were 4.6 to 10.2 h (Induction time). Green tea and grape seed extracts had the highest AA within several plant extracts, and were selected to retard lipid oxidation in further studies. Fresh boneless and skinless chicken breast meats were vacuum infused with varying concentrations of antioxidants: Green tea and grape seed extracts alone/in combination and tert-butylhydroquinone. The results showed that irradiation had no significant effect on pH, water holding capacity, but increased the redness and carbonyls in raw meats (p extracts into meats increased lightness and decreased redness as well as hardness and shear force. Irradiation increased TBARS, hexanal, and pentanal values in raw and cooked meats. Addition of plant extracts decreased the amount of TBARS, hexanal, pentanal, and carbonyl values. Similar results were observed when the samples were stored at -20°C for 9 months. Descriptive sensory flavor results showed that irradiation did not affect the flavor attributes. Consumer, descriptive, and instrumental results showed that irradiation increased toughness, green tea improved the meat color, and the panel indicated that irradiation decreased the tenderness of the

Irradiation effect of escherichia coli O157 : H7 in meats

International Nuclear Information System (INIS)

Ito, Hitoshi; Harsojo

1998-01-01

Escherichia coli O157 : H7 is a rapidly emerging food-born pathogen which has been linked to outbreaks of hemorrhagic diarrhea in Japan, USA or many European countries. From this study, two strains of E. coli O157 : H7 were isolated from beef and chicken meats in each one sample of 4 replicates. Some of the biochemical characteristics of these isolates were different from type strain IID959. These isolates could grow quickly at 10degC on cultivation of nutrient agar. D 10 value of these isolates were obtained to be 0.06kGy in 0.067M phosphate buffer suspension which were highly sensitive than D 10 value of 0.12kGy on type strain IID959. On the irradiation effect of type strain IID959 in ground beef, D 10 value was obtained as 0.26kGy at fresh condition and 0.46kGy at frozen condition, respectively. From these results, necessary dose for elimination of E. coli O157 : H7 was decided as 1.5kGy for fresh meats and 3kGy for frozen meats. (author)

Application of a microbiological screening method for the indication of irradiation of poultry meat

International Nuclear Information System (INIS)

Wirtanen, G.; Karwoski, M.; Sjoberg, A.-M.; Salo, S.

1996-01-01

The FDA (Food and Drug Administration of the Department of Health and Human Services, USA) ruling of May 1990 permits the use of irradiation of fresh or frozen poultry and poultry parts, including ground and mechanically separated poultry products, at absorbed doses of 1.5 to 3 kGy to control foodborne pathogens and bacteria. The aim of this study was to apply a microbiological method (DEFT/APC) to assess the possible irradiation treatment of samples of frozen poultry meat. (author)

An experimental study in consumers' willingness-to-pay for an irradiated meat product

International Nuclear Information System (INIS)

Giamalva, J.N.; Bailey, W.C.; Redfern, M.

1997-01-01

In a nonhypothetical laboratory experiment, participants were willing to pay an average of $0.71 for the right to exchange a typical meat sandwich for a sandwich irradiated to eliminate the potential risk of foodborne bacteria. Forty-one of sixty participants (68.3%) were willing to pay some positive amount. Tobit analysis was used in order to allow for the fact that Willingness To Pay (WTP) was censored at zero. WTP was interpreted as the demand for irradiation to control foodborne disease. A positive WTP was interpreted as acceptance of irradiation. The aggregated WTP greatly exceeds the estimated direct costs of foodborne disease, and the estimated costs of irradiation for many food products. There was a positive relationship between WTP and the perceived risk of foodborne disease, and a negative relationship between WTP and years of education

Microbiological and chemical characteristics of gamma irradiated roasted Veal Meat

International Nuclear Information System (INIS)

Aftfy, S.A.; Abdel-Daiem, M.H.

2007-01-01

This investigation aims 10 study the possibility of using gamma irradiation at doses of 1,3 and 5 KGy for microbial decontamination of roasted veal meat (kebab). The samples were purchased from local market and examined for the counts of Staphylococcus aureus, Bacillus cereus, presence of Salmonella spp and the counts of total bacterial, molds and yeasts and Enterobacteriaceae. The results illustrated that all samples were positive for Staphylococcus aureus, Bacillus cereus, while Salmonella spp was detected in only 3 samples. Therefore, these product samples were gamma irradiated at doses of 0,1,3 and 5 kGy, then stored at cold storage (4±1 degree C). The effects of these treatments on the microbiological, chemical and sensory characteristics were studied post treatment and during cold storage. Irradiation at 1 kGy reduced the counts of total bacterial, molds and yeasts, Enterobacteriaceae, Staphylococcus aureus and Bacillus cereus as well as eliminating Salmonella spp. On the other hand, irradiation at 3 and 5 kGy doses completely eliminated the present Enterobacteriaceae, S. aureus, B, cereus and Salmonella spp. Irradiation of samples increased their amounts of thiobarbituric acid reactive substances (TBARS) but it did not affect the sensory characteristics of samples and it had no effects on their total volatile nitrogen (TVN) contents, while storage increased the TBARS and TVN for irradiated and non-irradiated samples. Gamma irradiation treatments had no effects on the sensory characteristics for appearance, odor and taste of all kebab samples and extended their time of sensory preference. However, doses of 1, 3 and 5 kGy reduced the counts of total bacteria and extended of the refrigerated shelf-life of samples to 11, 23 and 29 days, respectively, compared to 5 days for non-irradiated controls

The development of uranium foil farication technology utilizing twin roll method for Mo-99 irradiation target

CERN Document Server

Kim, C K; Park, H D

2002-01-01

MDS Nordion in Canada, occupying about 75% of global supply of Mo-99 isotope, has provided the irradiation target of Mo-99 using the rod-type UAl sub x alloys with HEU(High Enrichment Uranium). ANL (Argonne National Laboratory) through co-operation with BATAN in Indonesia, leading RERTR (Reduced Enrichment for Research and Test Reactors) program substantially for nuclear non-proliferation, has designed and fabricated the annular cylinder of uranium targets, and successfully performed irradiation test, in order to develop the fabrication technology of fission Mo-99 using LEU(Low Enrichment Uranium). As the uranium foils could be fabricated in laboratory scale, not in commercialized scale by hot rolling method due to significant problems in foil quality, productivity and economic efficiency, attention has shifted to the development of new technology. Under these circumstances, the invention of uranium foil fabrication technology utilizing twin-roll casting method in KAERI is found to be able to fabricate LEU or...

Effect of the partial substitution of meat with irradiated sunflower meal on the quality of sausage

International Nuclear Information System (INIS)

Afifi, E.A.; Anwar, M.M.

2007-01-01

This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0, 4, 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphcnol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined. The obtained results indicated that the 12 kGy gamma irradiation . dose was the most effective treatment for removing the total polyphenol as the, removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level. The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties

Effect of the Partial Substitution of Meat with Irradiated Sunflower Meal on the Quality of Sausage

International Nuclear Information System (INIS)

Afifi, E. A.M.; Anwar, M.M.

2007-01-01

This work aims to study the effect of partial substitution of meat with gamma irradiated sunflower meal in the manufacturing of sausage. On the sensory and physical properties of manufactured sausage, Therefore, sunflower meal sample was divided into four groups and exposed to gamma irradiation at doses 0 , 4 , 8 and 12 kGy ( for improving the digestibility and functional properties protein of sunflower meal ). The polyphenol content in-vitro protein digestibility (I.V.P.D), water absorption fat absorption and emulsion capacity of irradiated sunflower meal were determined .The obtained results indicated that the 12 kGy gamma irradiation dose was the most effective treatment for removing the total polyphenol as the removal percentage reached to 100%, and sequently increased the protein digestibility of sunflower to 83.24%, also the water fat absorption and emulsion capacity were markedly increased. Therefore the irradiated sample at 12 kGy was chosen for the treatment of sunflower meal using in manufacturing sausage at 2, 4 and 8% substitution level .The organoleptic evaluation of sausage samples under investigation showed that the sausage contained irradiated sunflower meal at dose of 12 kGy at 2% substitution level attained high scores in color and aroma and had the highest scores in taste and texture in comparison with the control (natural sausage ). Also it could be concluded that 2% irradiated sunflower meal at dose of 12 kGy might be used as a replacer of frozen meat in manufacturing of sausage without any adverse effect on its sensory, physical and chemical properties.

Ionizing Radiation for the Elimination of Salmonellae from Frozen Meat

International Nuclear Information System (INIS)

Ley, F.J.

1968-01-01

The radiation resistance in frozen meat of a number of different serotypes of Salmonella has been examined. A dose of 0.65 Mrad achieves a 10 6 reduction in the numbers of the most resistant types and this dose has been shown to be effective in eliminating salmonellae from naturally contaminated meat. Some results are outlined which show that (a) Salmonella resistance is higher in frozen meat than in unfrozen meat, (b) pre-irradiation growth of the organisms in meat does not influence resistance, (c) salmonellae surviving irradiation grow at a slower rate than unirradiated organisms and appear to be unchanged in serological properties or phage type. Reference is made to wholesomeness tests carried out on irradiated meat and to the current situation on legislation in the United Kingdom controlling the irradiation of food. The identification of irradiated food is also mentioned. (author)

Factors Affecting Detection Of Irradiated Bone Meat By Using Electron Spine Resonance

International Nuclear Information System (INIS)

FARAG, S.A.; ATIA, A.I.; HASSAN, G.M.

2009-01-01

Different types of bone meats were purchased locally such as camel, cow and sheep. The bones were removed, cleaned and irradiated with gamma rays at different doses (5, 10 and 20 kGy). The bone samples were stored in a refrigerator for five months for studying their stability of radiation-induced free radicals using electron spin resonance (ESR) technique. The effect of thermal treatment at 50 o C at intervals was studied besides effect of storage period and re-irradiation process on ESR signal intensity. The ESR spectrum for radical species in irradiated samples was characterized by signal with spectroscopic splitting factor (g factor) of g1=2.0025 and g2=1.9973 for camel, cow and sheep bones, respectively. The signal at g = 2.0025 was ascribed to free radical rotation CO -2 that was derived from radiation-induced hydroxyapatite. Generally, the results proved that all above mentioned factors under investigation can affect ESR signal intensity but not prevent the recognize of irradiated bones, therefore, it must be taken in mind when calculating the absorbed dose.

Alteration by irradiation and storage at amount of heme iron in poultry meat

International Nuclear Information System (INIS)

Souza, A.R.M. de; Arthur, V.; Canniatti-Brazaca, S.G.

2007-01-01

Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author) [pt

Alteration by irradiation and storage at amount of heme iron in poultry meat

International Nuclear Information System (INIS)

Souza, Adriana Regia Marques de; Arthur, Valter Arthur; Canniatti-Brazaca, Solange Guidolin

2007-01-01

Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

Detection of irradiated chicken and fish meats by the determination of Gram negative bacterial count and bacterial endotoxins

International Nuclear Information System (INIS)

Badr, H.M.

2010-01-01

The aim of this investigation was to study the possibility of detecting irradiated chicken and fish meats by the determination of Gram negative bacteria combined with the determination of endotoxin concentrations. Samples of chicken breast with skin, skinless chicken breast and eviscerated Bolti fish (Tilabia nilotica) were irradiated at room temperature at doses of 0, 1.5 and 3 kGy followed by storage at refrigeration temperature (4 ± 1 degree C) for 12 days or frozen storage at -18 degree C for 60 days. Furthermore, other samples of chicken and Bolti fish were irradiated in the frozen sate at doses of 0, 3, and 7 kGy followed by frozen storage at - 18 degree C for 60 days. Then the enumeration of Gram negative bacteria in conjunction with the determination of endotoxin concentrations were carried out for both irradiated and non-irradiated samples post treatments and during storage in addition to the discovery of Pseudomonas spp. The obtained results showed that chicken and fish samples irradiated at dose of 1.5 kGy could be identified during refrigerated storage for 6 and 9 days, respectively, while all samples irradiated at dose of 3 kGy were identifiable during 12 days of refrigerated storage. Moreover, all irradiated and frozen stored samples were identifiable during their frozen storage (- 18 degree C). The absence of Pseudomonads in all irradiated samples may aid in the differentiation of irradiated and non-irradiated samples especially during refrigerated storage. This method can be applied as a general screening method to predict the possible treatment of chicken and fish meats by ionizing radiation

Application of a rapid screening method to detect irradiated meat in Brazil

International Nuclear Information System (INIS)

Villavicencio, A.L.C.H.; Delincee, H.

1998-01-01

Complete text of publication follows. Based on the enormous potential for food irradiation in Brazil, and to ensure free consumer choice, there is a need to find a convenient and rapid method for detection of irradiated food. Since treatment with ionizing radiation causes DNA fragmentation, the analysis of DNA damage might be promising. In fact, DNA fragmentation measured in single cells by agarose gel electrophoresis - DNA Comet Assay - has shown to offer great potential as a rapid tool to detect whether a wide variety of foodstuffs has been radiation processed. However, more work is needed to exploit the full potential of this promising technique. In this paper, the DNA Comet Assay was used to identify exotic meat (boar, jacare and capybara), irradiated with 60 Co gamma-rays. The applied radiation doses were 0, 1.5, 3.0 and 4.5 kGy. Analysis of the DNA migration enable a rapid identification of the radiation treatment

9 CFR 381.159 - Poultry rolls.

Science.gov (United States)

2010-01-01

... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Poultry rolls. 381.159 Section 381.159... ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION POULTRY PRODUCTS INSPECTION REGULATIONS Definitions and Standards of Identity or Composition § 381...

Physical and lipids alterations of irradiated camel meat

International Nuclear Information System (INIS)

Salem, F.A.; Shehata, M.I.; Abd-El-Baki, M.M.; Dessouki, T.M.

1991-01-01

Camel meat is considered to be one of the toughest kind of meat. If camel meat could be tenderized, the demand on it may be increased. Aging oof camel meat is usually carried out at low temperature (Abd-El-Baki etal., 1957). Aging could be accelerated if storage temperature could be raised. Such condition enhances the microbial spoilage of meat (Sokolov, 1965). However, with the aid of ionizing radiation, preheating, and/or antibiotics the marked growth of microorganisms may be decreased during storage. It was also claimed that ionizing radiation affects the lipids, water holding capacity and color of meat (Lawrie, 1974). (author) 19 refs

Effect of electron beam irradiation on nutritional ingredient of Tegillarca granosa meat

International Nuclear Information System (INIS)

Li Chao; Yang Wenge; Xu Dalun; Ou Changrong; Shi Huidong

2011-01-01

The influences of 0, 1, 3, 5, 7 and 9 kGy electron beam irradiation on the contents of protein and amino acid and the composition of amino acids and fatty acids in Tegillarca granosa meat were investigated. The results showed that the electron beam had no significant effect on contents of moisture, ash and protein. Fat was sensitive to electron beam irradiation, which decreased with the increasing of irradiation dose. The composition of amino acids remained stable with different doses. The values of EAA/TAA and EAA/NEAA were kept in accordance with FAO/WHO protein model. Besides, electron beam irradiation made no effect on the limiting amino acid (the first and second limiting amino acids were Met + Cys and Val, respectively). The relative content of PUFA increased significantly 1 ∼ 7 kGy irradiation. Electron beam irradiation produced a notable impact on the essential fatty acid, induced the increase of linoleic acid, linolenic acid and arachidonic acid at the doses of 5 ∼ 9 kGy. After the irradiation of 9 kGy, the increments of relative contents of the three essential fatty acids reached 94.61%, 41.37% and 89.91%, respectively. Electron beam irradiation had positive effect on EPA with the doses of 3, 5 and 9 kGy. However, DHA was sensitive to electron beam irradiation, whose relative content decreased with the increasing of irradiation dose and undetected at the dose of 9 kGy. According to the research of decontamination effect, the recommended dose of electron beam irradiation on Tegillarca granosa ws fixed at 3 ∼ 5 kGy. (authors)

Particular applications of food irradiation: Meat, fish and others

Science.gov (United States)

Ehlermann, Dieter A. E.

2016-12-01

It is surprising what all can be achieved by radiation processing of food; this chapter narrates a number of less obvious applications mostly hidden to the consumer. Also the labelling regulations differing world-wide are responsible for leaving the consumer uninformed. Several of the early proposals could not reach technological maturity or are commercially not competitive. Still considerable energy is spent in research for such applications. Other applications are serving a certain niche, companies mostly are reluctant to release reliable information about their activities. Labelling regulation vary world-wide significantly. Hence, the market place does not really give the full picture of irradiated food available to the consumer. Despite those restrictions, this report intends to give a full picture of the actual situation for meat, fish and others and of unique uses.

Standard Guide for Irradiation of Pre-packaged Processed Meat and Poultry Products to Control Pathogens and Other Microorganisms

CERN Document Server

American Society for Testing and Materials. Philadelphia

2005-01-01

1.1 This guide outlines procedures for the irradiation of pre-packaged refrigerated and frozen processed meat and poultry products. Note 1—The Codex Alimentarius Commission defines "meat" (including poultry and game) as "the edible part of any mammal slaughtered in an abattoir," and "poultry meat" as "the edible part of slaughtered domesticated birds, including chicken, turkeys, ducks, geese, guinea-fowls, or pigeons." (CAC/RCP 13-1976) Note 2—Current U.S. regulations limit the definition of livestock species to cattle, sheep, swine, goat, horse, mule, or other equine and poultry species to chicken, turkey, duck, goose, and guinea (2, 3). 1.2 This guide addresses all refrigerated and frozen meat and poultry products NOT covered by Guide F 1356. 1.3 This guide provides information regarding absorbed doses used for inactivation of parasites and reduction of bacterial load. Such doses are typically less than 10 kilogray (kGy).

Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus)

Science.gov (United States)

Suklim, Kannapha; Flick, George J.; Vichitphan, Kanit

2014-10-01

Blue swimming crab lump (backfin) meat were exposed to 2, 4, and 6 kGy doses of Co60 irradiation and evaluated for changes in physical, sensory properties, and Listeria monocytogenes inactivation. Irradiation up to 6 kGy resulted in no textural changes (p>0.05) in maximum shear forces; however, these exposures resulted in sensory quality changes (p0.05) on L* color value. Irradiation at 4 and 6 kGy resulted in listericidal reductions greater than 6.65 (Department of Medical Science, Ministry of Health, Thailand, [DMST] 1783) and 7.56 logs (DMST 4553). Irradiation doses of 1 and 2 kGy resulted in a reduction of 2.10 and 5.35 logs respectively of L. monocytogenes DMST 1783 and 1.56 and 4.19 logs respectively of L. monocytogenes DMST 4553. The D10 values of L. monocytogenes DMST 1783 and 4553 were 0.35 and 0.45 kGy. The study indicated that low-dose gamma irradiation would increase the safety of blue swimming crab meat without unacceptable changes in texture and L* color value.

Technological Feasibility of Preserving Meat, Poultry and Fish Products by Using a Combination of Conventional Additives, Mild Heat Treatment and Irradiation

Energy Technology Data Exchange (ETDEWEB)

Wierbicki, E. [United States Army Natick Research and Development Laboratory, Natick, MD (United States)

1981-09-15

Radappertization, or irradiation sterilization of meats and other protein foods (poultry, seafoods) is a new processing method applicable to pre-cooked (enzyme inactivated) foods that are hermetically sealed (either in metal cans, flexible pouches, or metal or plastic trays) and involves irradiation to sterilizing doses of either gamma rays (from a cobalt-60 or caesium-137 source) or by X-rays and electrons. The process is particularly applicable to pre-cooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been

Effects of gamma irradiation on the survival of Listeria monocytogenes and on its growth at refrigeration temperature in poultry and red meat

International Nuclear Information System (INIS)

Gursel, B.; Gurakan, G.C.

1997-01-01

Gamma irradiation sensitivity of a strain of Listeria monocytogenes was determined in trypticase soy broth supplemented with yeast extract (TSB-YE), in a slurry of chicken breast meat and in raw ground beef. D10 values in these different media were 0.364, 0.599, and 0.699 kGy, respectively. This organism appeared most sensitive in TSB-YE, more resistant in minced fresh chicken breast meat, and most resistant in fresh minced beef. It was found that irradiation at 2.5 kGy prior to refrigeration is an efficient way for the preservation of meat products contaminated at 10(3) to 10(4) per gram initial load of L. monocytogenes for about 7 d. However, with this initial load, the injured cells might repair themselves and cause a health hazard during storage at 4 C in the presence of air after 7 d

Effect of irradiation on quality, shelf life and consumer acceptance of traditional Nigerian meat and fish products

International Nuclear Information System (INIS)

Aworh, O.C.; Okparanta, R.N.; Oyedokun, E.O

2002-01-01

The effect of low dose irradiation, up to 6 kGy, on quality, shelf life and consumer acceptance of three traditional Nigerian meat and fish products was investigated. Irradiation inhibited microbial growth in 'suya' and 'kilishi' with substantial reduction in total aerobic counts, yeasts and molds and Staphylococcus aureus. Nonirradiated smoked-dried catfish (Clarias gariepinus) had a shelf life of less than one week at tropical ambient temperature (21-31 deg. C) due to insect infestation. Irradiated 'kilishi' and smoked dried catfish packed in sealed polyethylene bags (0.04 mm thick) were shelf stable for a period of 4-6 months and remained free from moldiness, infestation and were considered acceptable in sensory quality by a consumer panel of 32 assessors. There was a slight increase in TBA values of irradiated 'kilishi' stored for 4 months relative to non-irradiated controls. (author)

Volatiles in raw and cooked meat from lambs fed olive cake and linseed.

Science.gov (United States)

Gravador, R S; Serra, A; Luciano, G; Pennisi, P; Vasta, V; Mele, M; Pauselli, M; Priolo, A

2015-04-01

This study was conducted to determine the effects of feeding olive cake and linseed to lambs on the volatile organic compounds (VOCs) in raw and cooked meat. Four groups of eight male Appenninica lambs each were fed: conventional cereal-based concentrates (diet C), concentrates containing 20% on a dry matter (DM) basis of rolled linseed (diet L), concentrates containing 35% DM of stoned olive cake (diet OC), or concentrates containing both rolled linseed (10% DM) and stoned olive cake (17% DM; diet OCL). The longissimus dorsi muscle of each lamb was sampled at slaughter and was subjected to VOC profiling through the use of SPME-GC-MS. In the raw meat, the concentration of 3-methylpentanoic acid was higher in treatment C as compared with treatments L, OC and OCL (Pcooked meat the amount of 1-pentanol was higher in treatment C than in treatment OC (Plamb meat.

Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi

International Nuclear Information System (INIS)

Jo, C.; Kim, D.H.; Shin, M.G.; Kang, I.J.; Byun, M.W.

2003-01-01

Gamma-irradiated sauce of bulogogi, Korean traditional meat products, was compared with heat-pasteurized one to enhance its safety, quality, and commercial availability. The sauce is usually sold in refrigerated state with 2-7 days of self-life or heat-sterilized and sold in room temperature for a year. Raw vegetables, fruits and soy sauce for sauce making were highly contaminated by thermophillic microorganisms (totally 2.13x10 6 CFU/g) and coliform bacteria (totally 5.90x10 4 CFU/g) at the initial stage. Heat treatment (100 deg. C for 30 min) was effective to control coliform and microbes counted from Salmonella-Shigella selective agar in the sauce but not on thermophillic microorganisms, resulting in a rapid spoilage after 2 weeks at 20 deg. C. Gamma irradiation reduced the level of thermophillic microorganisms and the spoilage was prevented during storage for 4 weeks at 20 deg. C. Protease activity of the sauce was significantly reduced by heat treatment while was not changed by irradiation at 2.5, 5.0, and 10 kGy. Sensory evaluation showed that the irradiation was better in color than nonirradiated control or heat-treated sample. Results indicate that low dose irradiation (2.5-5.0 kGy) is effective to ensure safety of bulgogi sauce with acceptable sensory quality

Effects of the gamma radiation in the refrigerated bovine meat conservation

International Nuclear Information System (INIS)

Mariano, Carlos Otavio

2004-01-01

The meat is one of our largest alimentary source of proteins, however it is bad distributed and bad taken advantage by the population in general. Some segments of the society with excess of foods and other with lack, it generated in these last ones the drama of the hunger. Today there are about 800 million people (13% of the world population) malnourished, that they live in more than 30 countries, almost in totality concentrated in Africa and Asia. But that drama also reaches our own country. Make it arrive to this segment of the less favored population, that is usually in difficult access areas, a food with nutritional quality for the consumption is the great challenge of our society. the objective is increase the shelf life of the food, maintaining their nutritional and sensorial characteristics preserved. By this way, it becomes also a challenge to protect the meat of pathogenic microorganisms and eliminate those might have been installed in the animal still alive or during the manipulation in the meat industry before arriving for the consumption. The use of the gamma radiation allowed to guarantee the product quality in the total absence of the studied pathogenic microorganisms in this project, maintaining the initials organoleptics characteristics (sensorial and physiochemical) for a large period that the one specified by the legislation, increasing this way it shelf life. The sensorial analysis indicated that until the dose of 6,0 kGy there is no alteration in the flavor and with the dose of 8,0 kGy the meat acquired a light smoked flavor, but in the appearance, aroma and texture attributes no confirmed any alterations. The color of the irradiated meat in the used doses didn't present color change compared to the no irradiated meat. The microbiological analysis pretended to verify the elimination of the pathogenic microorganisms: Salmonella ssp, Staphylococcus aureus, Bacillus cereus, Escherichia coli and Clostridium sulphite reducers, as specified in the

Meat for keeps

International Nuclear Information System (INIS)

Niemand, J.G.

1981-01-01

The advantages of gamma irradiation as a food preservation technique for meat are such that the author envisages its wide acceptance and application during this decade both locally and internationally

Whole-genome Sequencing Used to Investigate a Nationwide Outbreak of Listeriosis Caused by Ready-to-eat Delicatessen Meat, Denmark, 2014

DEFF Research Database (Denmark)

Kvistholm Jensen, Anne; Nielsen, Eva Møller; Björkman, Jonas Torgny

2016-01-01

patients' food and clinical histories. Food production facilities were inspected and sampled, and we performed trace-back/trace-forward of food delivery chains. In total, 41 cases were identified; 17 deaths occurred (41%). An isolate from a delicatessen meat (spiced meat roll) from company A was identical...... traced and recalled from >6000 food establishments, after which the outbreak ended. Ready-to-eat spiced meat roll from a single production facility caused this outbreak. The product, served sliced and cold, is popular among the elderly; serving it at hospitals probably contributed to the high case...

Effect of dietary fat type on the fatty acids composition of irradiated and frozen storage japanese quails meat

International Nuclear Information System (INIS)

Abd EI-Wahab, S. A.

2009-01-01

The effect of substitution of dietary cotton seed oil (CSO) by used restaurant oil (URO) with different percentages 25% group 2 (G2), 50% group 3 (G3) and 100% group 4 (G4) in Japanese quail diets on the fatty acids composition of their meat especially polyunsaturated fatty acids (PUFA). The effect of gamma irradiation doses (1.5, 3 and 5 kGy) at frozen storage -18 C (degree) for 2 and 4 months in comparison with unirradiated and un storage were studied. The total saturated fatty acids (SFA) in quail meat fed G4 diet (100% URO) increased significantly in comparison with SFA in G2 (25% URO) and G3 (50% URO) but there is no significant effect with G2 and G3 in comparison with G1 (100% CSO).The monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were not affected by G2 and G3 diet. Also, linoleic acid (C 18:2, n-6) had the same trend in those groups with range (32.75% to 33.35%). It is concluded that feeding a diet with URO 25% and 50% conserve the content of linoleic acid and the content of PUFA in quail meat. The irradiation doses and storage periods had no significant effect on the linoleic acid, MUFA and PUFA content.

Quality characteristics of mechanically deboned chicken meat irradiated with different dose rates

Energy Technology Data Exchange (ETDEWEB)

Brito, Poliana de Paula; Roque, Claudio Vitor; Fukuma, Henrique Takuji; Gomes, Heliana de Azevedo [Brazilian Nuclear Energy Commission (CNEN-MG), Pocos de Caldas, MG (Brazil)]. E-mails: polibrito@yahoo.com.br; cvroque@cnen.gov.br; htfukuma@cnen.gov.br; hgomes@cnen.gov.br; Cipolli, Katia Maria Vieira Avelar Bittencourt [Sao Paulo Agribusiness Technology Agency (APTA), Monte Alegre do Sul, SP (Brazil). Polo Regional do Leste Paulista]. E-mail: katiacipolli@aptaregional.sp.gov.br; Pereira, Jose Luiz [Campinas State University UNICAMP, Campinas, SP (Brazil). Dept. of Food Sciences]. E-mail: pereira@fea.unicamp.br

2007-07-01

Mechanically Deboned Chicken Meat (MDCM) is a low cost raw material used in the production of emulsified prepared food, but presents a favorable medium for development of microorganisms. Several studies were carried out with irradiation of edible goods in order to establish a dose that would be capable of decreasing levels of microorganisms without altering the sensorial and nutritional characteristics of the food. Frozen samples of MDCM with skin were irradiated with doses of 0.0 kGy, 3.0 kGy-4.04 kGy.h{sup -1}, and 3.0- 0.32 kGy.h{sup -1}. Individual lots of irradiated and control samples were evaluated during the 11 day refrigeration period for the following parameters: total count of psychotropic bacteria, substances reactive to Thiobarbituric Acid, sensorial evaluation (irradiated odor, oxidized odor, pink and brown colors). The average values in this period were 4.28 log (CFU.g{sup -1}), 2.32 log (CFU.g{sup -1}), and 1.68 log (CFU.g{sup -1}) for control samples, low and high dose rate, respectively. TBARS average values for control samples, low and high dose rate were 0.38 mg.Mal.kg{sup -1}, 2.89 mg.Mal.kg{sup -1}, and 3.64 mg.Mal.kg{sup -}'1, respectively. A difference between irradiated samples and the control sample was observed. The 3.0 kGy-4.04 kGy.h{sup -1} dose rate was verified as the best condition for MDCM processing through the evaluation of all the variables in the conditions of the present study. (author)

Poultry meat irradiation: effect of temperature on chemical changes and inactivation of microorganisms

International Nuclear Information System (INIS)

Hanis, T.; Jelen, P.; Klir, P.; Mnukova, J.; Perez, B.; Pesek, M.

1989-01-01

Chilled (10 degrees C) and frozen (-15 degrees C) broiler carcasses initially artificially contaminated either with Pseudomonas aeruginosa, Salmonella typhimurium or Serratia marcescens (10(6) cfu/g) were irradiated (Co(60)) with doses of 0.5, 1.0, 2.5, 5.0 and 10.0 kGy. Ps. aeruginosa was eliminated by doses of 1.0 - 2.5 kGy, S. marcescens by doses of 2.5 - 5.0 kGy and S. typhimurium by a dose of 10 kGy. Characteristic radiation odor increasing with radiation dose and temperature was well removed by heat meat preparation. Radiation resulted in increase of acid and peroxide values and destruction of thiamine (up to 57%/10 kGy) and riboflavin (up to 27%/10 kGy), lower increase of fat indexes and lower destruction of vitamins was observed at lower irradiation temperature. Content of amino acids was not affected by the treatment

Some technological aspects of combined processing of meat by heat and ionizing radiations

International Nuclear Information System (INIS)

Gel'fand, S.Yu.; Nomenotskaya, N.F.; Mozul', M.Ya.

1974-01-01

The paper discusses the use of ionizing radiation to prolong the storage life of meat and meat products. Irradiating raw meat with doses of 0.4-0.6 Mrad increased storage life up to two months at low above-zero C temperatures. The difficulty of inhibiting autolytic processes during storage of irradiated raw meat led to searches for combined methods of meat treatment. A series of experiments was staged with pre-irradiation heating of meat up to 75, 77, and 80 0 C in order to see how cathepsin activity is affected by the duration and temperature of heating in the case of combined treatment. To increase the resistance of meat products to microbial damage, tests were carried out in which meat was exposed to short-term but intensive heat by immersing it in hot (130-160 0 C) vegetable oil (frying grease). The results are presented in the form of tables and diagrams. (E.T.)

Effect of radiation on tyrosine and tetracycline in poultry meat

International Nuclear Information System (INIS)

Vachin, I.; Pavlov, A.; Lashev, L.

1994-01-01

The effect of gamma rays on tissue level changes of unbound tyrosine and tetracycline was examined in comparative trials with broiler chicken meat. White meat and dark meat samples were taken from the killed chicken and were frozen at -18 o C. The three experimental groups were gamma irradiated with doses of 1.0, 1.5 and 2 kGy. The contents of the unbound antibiotics were microbiologically tested on 24th hour and 45th day after irradiation using Bacillus subtilis ATCC 6633, respectively Bac. mycoides HB 2 as test organisms. It was found that on 25th hour after irradiation both antibiotics were not significantly changed compared to the controls. After 45 days of storage a tendency towards decreasing the antibiotic concentrations in both the white and dark meat had been detected. (author)

Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

Science.gov (United States)

Du, M; Ahn, D U

2002-08-01

The effects of antioxidants on the flavor and color of electron-beam-irradiated turkey sausages were studied. Sausages were prepared from turkey thigh meat, NaCl (2.0%), phosphate (0.5%), water (10%), and one of five antioxidant treatments (none, vitamin E, sesamol, rosemary extract, or gallic acid at 0.02%). Sausages were stuffed and cooked in an 85 C smokehouse to an internal temperature of 74 C, then chilled and sliced to 1.5-cm thickness, and vacuum-packaged. Packaged sausages were randomly divided into three groups and irradiated at 0, 1.5 or 3.0 kGy, using an electron beam. Volatiles, color, 2-TBA-reactive substances values, and sensory characteristics were analyzed. The antioxidant effect of sesamol was the highest, followed by vitamin E and gallic acid; rosemary extract had the weakest antioxidant effect. Irradiation induced red color in sausages, but addition of gallic acid, rosemary extract, or sesamol reduced it. Gallic acid was very effective in lowering the redness of irradiated and nonirradiated sausages. The redness (a*) values of sausages with added gallic acid that were irradiated at 0, 1.5, and 3.0 kGy were 1.49,2.03, and 2.29, respectively, whereas those of control sausages under the same irradiation conditions were 2.58, 2.81, and 3.25, respectively. The reduction of redness in irradiated sausages by antioxidants was not related to CO, because antioxidants had no effect on CO production by irradiation. The amount of total volatiles was decreased significantly by antioxidants, but antioxidants had minimal effect on the off-flavor of turkey sausages induced by irradiation.

Technological feasibility of preserving meat, poultry and fish products by using a combination of conventional additives, mild heat treatment and irradiation

International Nuclear Information System (INIS)

Wierbicki, E.

1981-01-01

Radappertization is particularly applicable to precooked meat, poultry, fin fish, and shellfish, as well as to dry foods, animal feed, and spices. The resulting radappertized products are free from food spoilage microorganisms and organisms of public health significance, including the pathogens such as C. botulinum, salmonellae, trichinae, etc. The radappertized products can be stored without refrigeration for long periods (years), the limiting factor being the integrity of the primary packaging material. Irradiation sterilization of cured meats allows complete elimination or a drastic reduction of incoming nitrite to the levels needed only for characteristic colour and flavour of the items while providing protection against C. botulinum by irradiation. The irradiated-cured products with the low levels of added nitrite are free from residual nitrite and nitrosamines, including nitrosopyrrolidine in fried bacon. In recent co-operative research with the US Department of Agriculture, it was shown that irradiation also destroys pre-formed nitrosamines in bacon. The technology of the process was developed by the US National Food Irradiation Program and the US Army from 1953 to 1980. The US Army spearheaded the development of this new technology to the point where the food irradiation potentials have become meaningful within the broad scope of national and international interests. Therefore, it was highly appropriate that, effective 1 October 1980, the responsibility for the programme at this stage was transferred to the US Department of Agriculture which has been designated as the leading agency for the US Federal food and nutrition programmes

Detection of 2-dodecylcyclobutanone in radiation- sterilized chicken meat stored for several years

International Nuclear Information System (INIS)

Victoria, A.; Crone, J.; Hamilton, J.T.G.; Stevenson, M.H.

1992-01-01

Results are presented indicating a linear relationship between irradiation dose (10–60 kGy) and the quantity of 2-dodecylcyclobutanone produced in irradiated frozen (-46°C) chicken meat. 2-Dodecylcyclobutanone was found in chicken meat sterilized (at -40°C) by gamma and electron beam irradiation 12 years previously and used for toxicity clearance. After freeze-drying the irradiated chicken samples still contained 2-dodecylcyclobutanone indicating that it was present in the diets tested. The compound was not detected in chicken meat sterilized by thermal processing 13 years ago. In addition, there was evidence that 2-tetradecylcyclobutanone was also present in the irradiation sterilized samples

Effect of the irradiation of bacteria upon their survival rate during conventional methods of meat preservation

International Nuclear Information System (INIS)

Szczawinska, M.

1981-01-01

The purpose of this paper is to define the effect of irradiation upon the survival rate of non-sporing bacteria (Staphylococcus aureus, Salmonella typhimurium, Escherichia coli, Pseudomonas fluorescens) during basic methods of meat preservation. The bacteria were irradiated in broth by X-rays at a dose that destroyed about 90% of the bacteria (D 10 ). The survival rate of unirradiated and irradiated bacteria during cooling and freezing, in solutions of sodium chloride, nitrates and liquid smoke, was defined. The number of microorganisms was determined directly after irradiation as well as 1, 3, 7, 14, 21 and 28 days after irradiation. The effect of irradiation upon heat resistance of the examined species of bacteria was also defined. The microorganisms were heated in broth, at 70 0 C for 1, 2 and 5 minutes. The obtained results were subjected to statistical analysis. On the basis of the research results, a faster dying rate of irradiated populations of S. aureus and E. coli during any type of preservation treatment, the lack of any reaction to irradiation regarding the survival rate of S. typhimurium, and the lack of any effect of irradiation upon the rate of deterioration of P. fluorescens during freezing and storage in a solution with 10% addition of NaCI, were observed. On the other hand, a pronounced effect of irradiation upon the lowering of the heat resistance of the bacteria, as well as delayed growth in other variants of the experiment, was determined. (author)

Antibacterial Activity of Clove ( Syzigium aromaticum L .) Essential Oil and Gamma Irradiation against Some Food-Borne Pathogens in Minced Chicken Meat

International Nuclear Information System (INIS)

Gibriel, A.Y.; ALI, H.G.M.; Abdeldaiem, M.H.

2017-01-01

Antibacterial activity of clove essential oil ( Syzigium aromaticum L.) against five strains of pathogenic bacteria namely, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Escherichia coli and Bacillus cereus was investigated in vitro. The essential oil of clove exhibited antibacterial activity against tested microorganisms. Comparatively, 25, 50 and 100 ml/l concentrations of clove essential oil were of less inhibitory effect than 200, 300 and 500 ml/l concentrations. However, S. aureus showed less sensitivity towards clove essential oil inhibition; however Salmonella typhimurium was strongly inhibited by clove essential oil. Then, the effect of clove essential oil at two concentrations (3 and 5% v/w) and combined treatments between gamma irradiation at doses of 1, 2, 3, 4, 5 and 6 kGy and clove essential oil at concentrations as formerly on inactivation of Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium , Escherichia coli and Bacillus cereus inoculated into chicken minced meat was investigated. Addition of clove essential oil to samples of chicken minced meat inoculated with three pathogens reduced the counts of these pathogens, proportionally with increasing concentration. The irradiated samples at doses of 3, 4, 5 and 6 kGy and that irradiated at doses 2, 3, 4, 5 and 6 kGy of chicken minced and containing 3 and 5% completely inactivation of inoculated pathogens and not detected during cold storage at 4±1°C for 7 days. Accordingly, clove essential oil can be used as natural antimicrobial additive or in combination treatments with gamma irradiation for incorporation in various food products. Also, there is a possibility of using low doses gamma irradiation and low concentrations clove essential oil for treatment of meat products in order to this to reduce the economic cost of products and improving hygienic quality and extend its shelf-life. Therefore clove essential oil could be used as preservative ingredients in

Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging

International Nuclear Information System (INIS)

Yong, Hae In; Kim, Hyun-Joo; Nam, Ki Chang; Kwon, Joong Ho; Jo, Cheorun

2015-01-01

The aim of this study was to determine radiation sensitivity of Escherichia coli O157:H7 and Listeria monocytogenes in edible meat byproducts. Seven beef byproducts (heart, liver, lung, lumen, omasum, large intestine, and small intestine) and four pork byproducts (heart, large intestine, liver, and small intestine) were used. Electron beam irradiation significantly reduced the numbers of pathogenic microorganisms in meat byproducts and no viable cells were detected in both aerobically- and vacuum-packaged samples irradiated at 4 kGy. Meat byproducts packed under vacuum had higher D 10 value than the ones packed aerobically. No significant difference was observed between the D 10 values of E. coli O157:H7 and L. monocytogenes inoculated in either aerobically or vacuum packaged samples. These results suggest that low-dose electron beam irradiation can significantly decrease microbial numbers and reduce the risk of meat byproduct contamination by the foodborne pathogens. - Highlights: • Radiation sensitivities of pathogens in meat byproduct were tested. • Electron beam irradiation of 3 or 4 kGy reduced pathogens by> 9 log • The D 10 values were lower in the aerobic-packaging than under vacuum condition

Evolution of fuel plate parameters during deformation in rolling

Energy Technology Data Exchange (ETDEWEB)

Durazzo, M., E-mail: mdurazzo@ipen.br [Nuclear and Energy Research Institute – IPEN/CNEN-SP, São Paulo (Brazil); Vieira, E.; Urano de Carvalho, E.F. [Nuclear and Energy Research Institute – IPEN/CNEN-SP, São Paulo (Brazil); Riella, H.G. [Nuclear and Energy Research Institute – IPEN/CNEN-SP, São Paulo (Brazil); Chemical Engineering Department, Santa Catarina Federal University, Florianópolis (Brazil)

2017-07-15

The Nuclear and Energy Research Institute – IPEN/CNEN-SP routinely produces the nuclear fuel necessary for operating its research reactor, IEA-R1. This fuel consists of fuel plates containing U{sub 3}Si{sub 2}-Al composites as the meat, which are fabricated by rolling. The rolling process currently deployed was developed based on information obtained from literature, which was used as a premise for defining the current manufacturing procedures, according to a methodology with an essentially empirical character. Despite the current rolling process being perfectly stable and highly reproducible, it is not well characterized and is therefore not fully known. The objective of this work is to characterize the rolling process for producing dispersion fuel plates. Results regarding the evolution of the main parameters of technological interest, after each rolling pass, are presented. Some defects that originated along the fuel plate deformation during the rolling process were characterized and discussed. The fabrication procedures for manufacturing the fuel plates are also presented. - Highlights: •Evolution of defects when manufacturing dispersion fuel plates. •Aspects of dispersion fuel plates fabrication. •What happen during the manufacturing of dispersion fuel plates? •Clarifying the deformation of fuel plates by rolling.

Food irradiation in the United States: irradiation as a phytosanitary treatment for fresh fruits and vegetables and for the control of microorganisms in meat and poultry

International Nuclear Information System (INIS)

Ross, Ralph T.; Engeljohn, Dan

2000-01-01

Recently there has been a renewed focus on food irradiation in the United States (US) for the disinfestation of fresh fruits and vegetables to eliminate pests from imported agricultural commodities that could threaten the economic viability of American agriculture and for the control of bacterium E. coli 0157:H7 in beef, a pathogen that threatens the safety of the US domestic food supply. In January 1999 USDA/APHIS published in the Federal Register a rule which authorized irradiation as a guarantee treatment for papayas for movement from Hawaii to the US mainland. This treatment was never used for a number of reasons. However, in December, 1993, the US Environmental Protection Agency (EPA) published its final rule to terminate production and consumption of methyl bromide, the only remaining broad spectrum fumigant for disinfesting agricultural commodities for pests of quarantine significance on imported and exported commodities. With increased global trade pressures and the possible loss of methyl bromide as a fumigant for regulatory pests treatment made it imperative that practical treatment options be explored including irradiation. In May 1996, USDA/APHIS published a Notice of Policy which sets forth a policy statement that share positions and policies of USDA concerning the use of irradiation as a phytosanitary treatment. Subsequently in July, 1997, USDA/APHIS amended its Hawaiian regulation by increasing the dose required for papayas intended for interstate movement and by allowing carambolas and litchis also to move interstate as well. Fruits from Hawaii to the US mainland are currently being irradiated and distributed in commerce throughout the US Irradiation treatments now afford movement of many exotic fruits to the US mainland that could not be done earlier due to the lack of available treatment methods. To help combat this potential public health problem, the US Food and Drug Administration (FDA) approved treating red meat products. This process has been

Radiation-resistant vegetative bacteria in a proposed system of radappertization of meats

International Nuclear Information System (INIS)

Maxcy, R.B.; Rowley, D.B.

1978-01-01

After irradiation in the frozen state with 1 Mrad fresh minced pork or chicken contained approximately 10-100 colony-forming units of highly radiation resistant asporogenous bacteria per gram. Some of these had greater radiation resistance than Clostridium botulinum spores. Much of the radiation resistance was apparent as a shoulder in the death curve, which was markedly reduced by heating prior or subsequent to irradiation. Nature of the meat, such as variation in fat content (5-44%), had no significant effect on the radiation resistance of bacteria therein. Even though these bacteria were isolated from meat, it was not a favourable microenvironment for their growth. The water activity was too low. Heat sensitivity of isolates indicated the pre-irradiation enzyme inactivation treatment required for radappertization of meats would destroy or injure most vegetative cells. Thus, the combined process of heat, irradiation, and unfavourable microenvironment would ensure that these radiation resistant cells would not be a problem in radappertized meats. (author)

Radurization of fowl meat

International Nuclear Information System (INIS)

Gel'fand, S.

1974-01-01

The effects of pre-slaughter adrenalization and of treatment with additives of semifinished poultry products were studied with a view to improving the storage quality of irradiated poultry. It was found that pre-slaughter adrenalization, pre-irradiation treatment with phosphates and, particularly, a combination of these two methods considerably delayed the formation of carbonyl compounds, the delay being somewhat greater in white meat. (E.T.)

Effect of radiation parameters on the formation of radiolysis products in meat and meat substances

International Nuclear Information System (INIS)

Merritt, C. Jr.; Angelini, P.; Graham, R.A.

1978-01-01

Analytical chemical methods, employing gas and liquid chromatography for separation and mass spectrometry for identification, have been used to study the formation of radiolysis products in various meats such as beef and pork and in fats and proteins derived from meat. In this study the dependency of the amount of product formed in beef is evaluated as a function of various parameters such as radiation dose, dose rate, temperature of irradiation, precursor concentration, and various other factors. Statistical analysis of data accumulated from a large number of samples is provided by means of a laboratory automation computer. The significance of the data is assessed with particular regard to the wholesomeness of the irradiated product

Radiation-induced changes in the patterns of free ninhydrin-reactive substances of meat

International Nuclear Information System (INIS)

Partmann, W.; Keskin, S.

1979-01-01

Samples of minced lean beef and pork, breast muscle of chicken, and white meat of carp packed in polyethylene/Hostaphan bags were irradiated in the presence of air at about 25 C with 10-MeV electrons. In the doe range between 10 and 20 Mrad a tendency towards small losses in such components became obvious. In beef samples irradiated at doses >= 0.5 Mrad a new substance (Y) appeared distinctly in the zone of the basic amino acids. Substance Y was also found after irradiation of pork and chicken meat. At a dose of 10 Mrad the concentration of Y in white chicken meat was nearly three times higher than in beef and pork. After irradiation of white carp muscle no Y, but another new basic compound (X) was observed. The irradiation products X and Y may be used to find out whether meat of animals as used in this investigation had been exposed to radiation, if doses of 0.5 Mrad or higher were applied. (orig./AJ) [de

Bibliography of Technical Publications and Papers July 1976 - September 1977

Science.gov (United States)

1977-10-01

and E. WIERBICKI. Thermal processing times and thermodynamic properties of canned meat rolls. Summer Meeting, American Society of Agricultural...and A. E. WASSERMAN. Irradiation as conceivable way of reducing nitrites and nitrates in cured meats . Second International Symposium on Nitrite in...as a conceivable way of reducing nitrites and nitrate in cured meats . Proceedings 2nd International Symposium on Nitrate in Meat Products, Zeist, The

Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages.

Science.gov (United States)

Chouliara, I; Samelis, J; Kakouri, A; Badeka, A; Savvaidis, I N; Riganakos, K; Kontominas, M G

2006-10-01

Changes in microbiological and physicochemical quality attributes resulting from the use of irradiation in the production of Greek dry fermented sausage were investigated as a function of fermentation/ripening time. Results showed that irradiating meat/fat trimmings at 2 or 4kGy prior to sausage production eliminated natural contamination with Listeria spp., and reduced pseudomonads, enterococci and pathogenic staphylococci, and enterobacteria, to less than 2 and 1logcfug(-1), respectively. Pseudomonads were very sensitive (>3.4 log reduction) to either radiation dose. Yeasts were the most resistant followed by inherent lactic acid bacteria; their reductions on the trimmings were radiation dose-dependent. Residual effects of irradiation were noted against enterococci, but not against gram-negatives which died off fast during fermentation even in non-irradiated samples. Growth of the starter bacteria, Lactobacillus pentosus and Staphylococcus carnosus, inoculated in the sausage batters post-irradiation was unaffected by the 2 or 4kGy pre-treatment of the trimmings. Irradiation had little or no effect at the end of ripening period (28 days) on pH, moisture content and color (parameters L(∗), a(∗), and b(∗)). Changes in TBA values were small but statistically significant with irradiated samples having higher TBA values than control samples.

Irradiation of chilled lamb

International Nuclear Information System (INIS)

Roberts, P.B.

1985-04-01

Chilled, vacuum-packed New Zealand lamb loins have been irradiated at doses between 1-8 kGy. The report outlines the methods used and provides dosimetry details. An appendix summarises the results of a taste trial conducted on the irradiated meat by the Meat Industry Research Institute of New Zealand. This showed that, even at 1 kGy, detectable flavours were induced by the radiation treatment

Effect of radurization and combined soaking treatment on meat texture during cold storage

International Nuclear Information System (INIS)

Hassan, I.M.; Mahmoud, A.A.; Emam, O.A.

1986-01-01

Sensory and objective texture properties of 0, 2, 5, and 10 KGy irradiated beef meat were followed throughout different cold periods at 4 plus or minus 1 degree. Irradiation doses up to KGy caused slight toughness which could only be detected by plasticity measurements. When soaking treatment in 250 ppm butylated hydroxy toluene and 0.5% sodium pyrophosphate was combined with the irradiation treatments in all the tested levels, the texture was not significantly affected. Progressive increase in the meat tenderness was detected during cold storage. The higher the irradiation dose the much less meat tenderness was observed during cold storage. The magnitude of the differently used texture-measurement method responses to ageing was varied. Plasticity measurements gave higher correlation coefficients with sensory panels than intron measurements

Combined Methods for Improvement of the Safety of Minced Chicken Meat

International Nuclear Information System (INIS)

Dyankova, S.; Dyakova, A.; Miteva, D.; Ivanova, S.; Garbacheva, M.

2010-01-01

It was established that extracts of oregano, rosemary, marjoram and thyme incorporated in ground chicken meat in concentrations 0,005 g/g and 0,010 g/g inhibit the natural meat microflora during refrigerated storage for a period of 72 hours. In case of combining of two extract types a strongly expressed antibacterial effect on the microorganisms was observed. Best results showed the combination of oregano and thyme. After 3 days of storage the total number of microorganisms in those samples was 4,48 log units lower than in control samples stored under the same conditions. The effect of applying of gamma irradiation with 2 kGy dose of the chicken ground meat microflora, independently and in combination with a marjoram extract, was studied as well. The results showed a reduction by 7 lg of the total number of microorganisms in the irradiated ground meat and a presence of synergetic antibacterial effect in samples treated with marjoram extract and gamma irradiation

Progress in food irradiation: Australia

Energy Technology Data Exchange (ETDEWEB)

Wills, P A

1982-11-01

Progress in food irradiation treatment of Australian commodities, such as meat, pepper, honey, fruit is described. Irradiation took place with /sup 60/Co gamma radiation while testing for radiation sensitivity of Staphyllococcus in meat, of Bacillus aureus in pepper, of Streptococcus plutin and Bacillus larvae in honey, and of the fruitfly Dacus tryoni infesting fruit. So far, two State Health Commissions in Australia have authorised irradiation of shrimps with their sale being restricted to the State authorising treatment.

Progress in food irradiation: Australia

International Nuclear Information System (INIS)

Wills, P.A.

1982-01-01

Progress in food irradiation treatment of Australian commodities, such as meat, pepper, honey, fruit is described. Irradiation took place with 60 Co gamma radiation while testing for radiation sensitivity of Staphyllococcus in meat, of Bacillus aureus in pepper, of Streptococcus plutin and Bacillus larvae in honey, and of the fruitfly Dacus tryoni infesting fruit. Sofar, two State Health Commissions in Australia have authorised irradiation of shrimps with their sale being restricted to the State authorising treatment. (AJ) [de

Biochemical fundamentals of rational radurization technology of cooled meat

International Nuclear Information System (INIS)

Gel'fand, S.Yu.; Anisimov, B.N.

1974-01-01

A series of experiments has been conducted in the last few years to explore the possibility of prolonging the storage life of meat in a cooled state. These experiments have shown that a clearly promising approach is to use relatively low doses of ionizing radiation (300-600 Krad). Irradiation of meat and fowl with such doses strongly reduced microbial contamination while increasing 3- to 5-fold the storage life of the products at low above-zero C temperatures. An important consideration is that the organoleptic and nutritive properties remain largely unchanged. The present communication reports the main results of biochemical studies necessary before an irradiation scheme for semifinished meat products can be developed. (E.T.)

Finite-element model to predict roll-separation force and defects during rolling of U-10Mo alloys

Science.gov (United States)

Soulami, Ayoub; Burkes, Douglas E.; Joshi, Vineet V.; Lavender, Curt A.; Paxton, Dean

2017-10-01

A major goal of the Convert Program of the U.S. Department of Energy's National Nuclear Security Administration (DOE/NNSA) is to enable high-performance research reactors to operate with low-enriched uranium rather than the high-enriched uranium currently used. To this end, uranium alloyed with 10 wt% molybdenum (U-10Mo) represents an ideal candidate because of its stable gamma phase, low neutron caption cross section, acceptable swelling response, and predictable irradiation behavior. However, because of the complexities of the fuel design and the need for rolled monolithic U-10Mo foils, new developments in processing and fabrication are necessary. This study used a finite-element code, LS-DYNA, as a predictive tool to optimize the rolling process. Simulations of the hot rolling of U-10Mo coupons encapsulated in low-carbon steel were conducted following two different schedules. Model predictions of the roll-separation force and roll pack thicknesses at different stages of the rolling process were compared with experimental measurements. The study reported here discussed various attributes of the rolled coupons revealed by the model (e.g., waviness and thickness non-uniformity like dog-boning). To investigate the influence of the cladding material on these rolling defects, other cases were simulated: hot rolling with alternative can materials, namely, 304 stainless steel and Zircaloy-2, and bare-rolling. Simulation results demonstrated that reducing the mismatch in strength between the coupon and can material improves the quality of the rolled sheet. Bare-rolling simulation results showed a defect-free rolled coupon. The finite-element model developed and presented in this study can be used to conduct parametric studies of several process parameters (e.g., rolling speed, roll diameter, can material, and reduction).

Effect of ionize radiation on microbial flora on minced turkey meat

International Nuclear Information System (INIS)

Vural, A.; Aksu, H.

2003-01-01

The irradiation of the food with gamma rays is an effective protection method. Microbial contaminations are decreased, spoilage is deleted and shelf life of the product is increased by this method. In the study, effect of gamma irradiation on microflora of the minced turkey meat is explored. The first group is determined as control group and the irradiation wasn't applied to this group. The other groups were irradiated 1.0, 2.0 and 3.0 kGy dosages respectively. According to our study we observed that microbial flora is decreased as a result of irradiation procedure. The level of decrease of the microbial flora depended on the dosage of irradiation. We thing low dosage of irradiation applications can be used successfully to the minced turkey meat if it is combined with hygienic manufacturing techniques

Effect of gamma irradiation on shelf life extension, total counts of microbials and biochemical sensory change on luncheon meat

International Nuclear Information System (INIS)

Al-Bachir, M.; Mehyou, A.

1999-11-01

To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a 60 CO package irradiator, mixed with sodium nitrite (NaNO 2 ) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO 2 treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)

Effect of gamma irradiation on shelf life extension, total counts of microbials and biochemical sensory change on luncheon meat

Energy Technology Data Exchange (ETDEWEB)

Al-Bachir, M; Mehyou, A [Atomic Energy Commission, Dept. of Radiation Technology, Damascus (Syrian Arab Republic)

1999-11-01

To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a {sup 60} CO package irradiator, mixed with sodium nitrite (NaNO{sub 2}) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO{sub 2} treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)

Detection of some irradiated foods

International Nuclear Information System (INIS)

NASR, E.H.A

2009-01-01

This study was performed to investigate the possibility of using two rapid methods namely Supercritical Fluid Extraction (SFE) and Direct Solvent Extraction (DSE) methods for extraction and isolation of 2-dodecylcyclobutanone (2-DCB) followed by detecting this chemical marker by Gas chromatography technique and used this marker for identification of irradiated some foods containing fat (beef meat, chicken, camembert cheese and avocado) post irradiation, during cold and frozen storage. Consequently, this investigation was designed to study the following main points:- 1- The possibility of applying SFE-GC and DSE-GC rapid methods for the detection of 2-DCB from irradiated food containing fat (beef meat, chicken, camembert cheese and avocado fruits) under investigation.2-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during frozen storage at -18 degree C of chicken and beef meats for 12 months.3-Studies the effect of gamma irradiation doses on the concentration of 2-DCB chemical marker post irradiation and during cold storage at 4±1 degree C of camembert cheese and avocado fruits for 20 days.

Bibliography of Technical Publications and Papers, October 1978 - September 1979

Science.gov (United States)

1979-11-01

WIERBICKI. Thermal processing times and thermodynamic properties of canned meat rolls. Trans. Amer. Soc. Agric. Eng., 21(6): 1242-1245 (1978). 73. DECAREAU...34, Chicago, IL, 20 March 1979. 152. The importance and feasibility of irradiated low nitrite meat products. 33rd Annual Meeting, Research and Development... nitrite in cured meats . Swiss Veterinary Association for Meat Sanitation and Hygiene, Bern, Switzerland, 21 August 1979. 155. , and A. BRYNJOLFSSON. The

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

Directory of Open Access Journals (Sweden)

Spoto Marta Helena Filet

2000-01-01

Full Text Available This work evaluated the effect of gamma radiation on reducting the population of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation (2.0, 4.0, 6.0 and 8.0 kGy along with 5 periods of storage under refrigeration (1, 7, 14, 21 and 28 days. Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458, Escherichia coli (ATCC 11105 and Salmonella typhimurium (ATCC 0626, irradiated at temperatures between 4 and 8°C and stored under refrigeration (5°C for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation, for up to 28 days under refrigeration.

Gamma irradiation in the control of pathogenic bacteria in refrigerated ground chicken meat

International Nuclear Information System (INIS)

Spoto, Marta Helena Fillet; Alcarde, Andre Ricardo; Gurgel, Maria Silvia do Amaral; Blumer, Lucimara; Walder, Julio Marcos Melges; Domarco, Rachel Elisabeth; Gallo, Claudio Rosa

2000-01-01

This work evaluated the effect of gamma radiation on reducing the population of Staphylococcus aureus, Escherichia coli nd Salmonella typhimurium in ground chicken breast stored under refrigeration. The experiment included a control and 4 doses of gamma radiation ( 2.0, 4.0, 6.0 and 8.0 kGy) along with 5 periods of storage under refrigeration ( 1, 7 14, 21 and 28 days). Samples of ground chicken breast were inoculated with Staphylococcus aureus (ATCC 14458), Escherichia coli (ATCC 11105) and Salmonella typhimurium (ATCC 0626), irradiated at temperatures between 4 and 8 deg C and stored under refrigeration (5 deg C) for 28 days. The increased radiation dose and period of storage under refrigeration caused a reduction of Staphylococcus aureus, Escherichia coli and Salmonella typhimurium populations in the ground chicken breast. Mean radiation D values determined for Staphylococcus aureus and Escherichia coli were 0.41 and 0.72 kGy, respectively. Gamma irradiation was an effective treatment for chicken meat conservation because the radiation dose of 6.0 kGy kept the ground chicken breast within the microbiological limits established by the Brazilian legislation for up to 28 days under refrigeration. (author)

Energy and food irradiation

International Nuclear Information System (INIS)

Brynjolfsson, A.

1978-01-01

The energy used in food systems in the US amounts to about 16.5% of total US energy. An analysis has been made of the energy used in the many steps of the food-irradiation process. It is found that irradiation pasteurization uses only 21kJ/kg and radappertization 157kJ/kg, which is much less than the energy used in the other food processes. A comparison has also been made with other methods of preserving, distributing and preparing the meat for servings. It is found that the food irradiation can save significant amounts of energy. In the case of heat-sterilized and radiation-sterilized meats the largest fraction of the energy is used in the packaging, while in the frozen meats the largest energy consumption is by refrigeration in the distribution channels and in the home. (author)

ESR based detection method for irradiated dry fish, tomato soup powder and sweet-meats

International Nuclear Information System (INIS)

Brij Bhushan; Warrier, S.B.; Sharma, Arun

2003-01-01

Full text: Radiation Processing is increasingly being accepted as one of the most effective and economic method to treat agricultural and horticultural commodities for hygienization and disinfestation purposes and also in overcoming strict quarantine barriers in international trade. At present there is a growing concern about the presence of insecticides and pesticides and their residues in various foods, we consume. In view of this, irradiation, being a physical and cold process, emerges as the best bet towards having an uninterrupted supply of safe and quality food. The process has been endorsed as safe by several international and national bodies. A suitable detection method is however required to meet the basic requirements of consumers and law enforcement authorities, regulating the trade. Dried, sliced Pollack and File fishes were subjected to radiation dose of 4 kGy for elimination of coliforms and for improvement in quality standards during storage. Bones separated served as sample source for ESR based detection method of the radiation treatment. Bones with hard crystalline matrix served as trap for free radicals and facilitated evolution of an ESR based detection method. It showed a linear dose response curve at γ=2.0037, whereas, those from non-irradiated fish fillets failed to show any ESR signal. Re-irradiation helped in calculation of dose delivered to dried fishes. Sachets -containing tomato soup ingredients, including sugars exposed to 0.25 to 2 kGy gamma radiation doses for hygienization and quarantine purposes were used in the experiments. In-pack sugar crystals served as free radicals trap for ESR based detection method for radiation hygienized tomato soup powder. Similarly, it was observed that radiation hygienization of sugar bearing sweet-meats, like Peda (an evaporated milk preparation), Petha (a sugar syrup soaked vegetable preparation) and dry fruits like raisins could be detected using ESR. Suitable methodology was developed to detect

Lactobacilli and ionising radiation: an example of the application to meat and meat products

International Nuclear Information System (INIS)

Holzapfel, W.H.

1992-01-01

Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance (γ-D 10 = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of γ-D 10 values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N 2 , whilst the highest death rate was observed in presence of CO 2 . (orig.) [de

The level of sulphydryl groups as an indicator of radiation treatment of meat

International Nuclear Information System (INIS)

Stockhausen, K.; Boegl, W.

1978-01-01

A biochemical procedure for the identification of irradiated pork meat (fillet, liver and heart) for doses ranging between 0.1 and 2.5 Mrad is described. Spectrophotometric determination of the sulphydryl content in irradiated and unirradiated (control) animal tissue using 6,6'-dithiodinicotinic acid (DTDNA) is applied. Ionizing radiation causes a permanent loss of sulphydryl groups in animal tissue such as meat. The dose-effect relations for this radiation-induced decrease in sulphydryl content does not follow a single function. It may be correlated with a double-exponential function, indicating that the sulphydryl content consists of two classes of widely different radiosensitivity. The most radiosensitive fraction represents approximately 20-50% of the total sulphydryl content. The G-values for the radiation-induced oxidation of sulphydryl groups in this fraction are close to 23 molecules per 100eV radiation energy absorbed by the animal tissue. For the fraction of the lower radiosensitivity the G-values reach 3-7 molecules per 100eV. Irradiation conditions, preparations of protein suspensions from meat, spectrophotometric investigations and other experimental details are reported. The results presented demonstrate that spectrophotometric determination of sulphydryl groups in irradiated meat is a promising specific and comparatively simple method of irradiation control in the dose range between a few krad and several Mrad. (author)

Development of food irradiation technology and consumer attitude toward irradiated food in Korea

International Nuclear Information System (INIS)

Kwon, Joong-Ho; Byun, Myung-Woo; Cho, Han-Ok

1992-01-01

In Korea, the well-integrated research of biological effects of radiation has been launched from the late 1960s. As research activities, the following food items have been dealt with: sprouting foods, fruits, mushrooms, grains, spices or mixed condiments, fish or fishery products, meat or meat products, and fermented foods. The usage of gamma radiation from 60 Co source is now authorized for food irradiation of the following items: potato, onion, garlic, chestnut, mushroom, dried mushroom, dried spices (including red pepper, garlic, black pepper, onion, ginger, and green onion), dried meat, powdered fish and shellfish, soybean paste powder, hot pepper paste powder, soybean sauce powder, and starch. Since the authorization of food irradiation in 1985, consumers' acceptance has been considered the most important. The survey evaluating the basic perception and attitule toward food irradiation revealed the following results. Consumers' awareness of food irradiation was 82%, with significantly higher in radiation workers than the general public (p<0.0001). Seventy-five percent distinguished the contaminated food by radionuclides from irradiated food. In purchasing irradiated foods, 50.9% required more information. The contribution of irradiated foods to wholesomeness was suspicious in 51%, acceptable in 33%, and uncertain in 16%. If information about the benefits of irradiation is provided to consumers, positive response was increased to 60%. The most critical impediment in the commercial application of food irradiation was found to have resulted from the general consumers' slow acceptance; however, consumers' attitude to irradiated food became positive if they understood the safety and advantages of this technology. The most important task is to overcome consumers' psychological resistance and transporting matters of the products to be irradiated. (N.K.)

Radiation Sensitivity of some Food Borne Bacterial Pathogens in Animal Foods and Minced Meat

International Nuclear Information System (INIS)

Mohammed, W.S.; Ali, A.R.; Alexan, A.F.

2010-01-01

Bacteriological examination of 100 samples of animal food stuffs (fish meal and bone and meat meal; as models of dry food materials) and 50 samples of minced meat (as a model of moist food materials) revealed the isolation of different bacterial pathogens; Escherichia coli, Klebsiella spp., Pseudomonas aeruginosa, Proteus spp., Staph. aureus and Salmonella species, in a decreasing order of occurrence. In the experiment; the dry food stuffs were sterilized in autoclave and the minced meat was sterilized by gamma irradiation at 10 kGy. The efficacy of gamma irradiation against the inoculated bacterial isolates (E coli 0157: H7, Salmonella enteritidis and Staph. aureus) in animal food stuffs and minced meat was investigated. Irradiated samples were stored at room temperature (25 degree C) for 2 weeks. The food borne pathogens used in this study showed a difference in radiation sensitivity. E. coli 0157: H7, Staphylococcus aureus and Salmonella enteritidis were eradicated at 1, 2 and 3 kGy, respectively. Also, inoculated pathogens in minced meat were more sensitive to ionizing radiation than dry animal food stuffs. It could be concluded that low doses of gamma irradiation are effective means of inactivating pathogenic bacteria. This radiation sensitivity is related to the bacterial isolates and the evaluated growth

Development of detection methods for irradiated foods - Detection method for radiolytic products of irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Kim, Kyong Su; Kim, Sun Min; Park, Eun Ryong; Lee, Hae Jung; Kim, Eun Ah; Jo, Jung Ok [Chosun University, Kwangju (Korea)

1999-04-01

Meat (beef, pork, chicken) and nut (sesame, perilla, black sesame, peanut) were irradiated with /sup 60/Co gamma-ray. A process to detect radiation-induced hydrocarbons and 2-alkylcyclobutanones includes the extraction of fat from meat and nut, separation of hydrocarbons and 2-alkylcyclobutanones with a florisil column and identification of GC/MS methods. Concentrations of the produced hydrocarbons and 2-alkylcyclobutanones tended to increase linearly with the dose levels of irradiation in beef, pork and chicken, while concentrations of radiation-induced hydrocarbons were different individually at the same dose level. In meat, hydrocarbons and 2-alkylcyclobutanones originated from oleic acid were found in a large amount. The concentrations of radiation-induced hydrocarbons were relatively constant during 16 weeks. In nut, hydrocarbons originated from oleic acid and linoleic acid were the major compounds whereas results of perilla was similar to meat. Radiation-induced hydrocarbons were increased linearly with the irradiation dose and remarkably detected at 0.5 kGy and over. 44 refs., 30 figs., 14 tabs. (Author)

Radiation-induced changes in the patterns of free ninhydrin-reactive substances of meat

International Nuclear Information System (INIS)

Partmann, W.; Keskin, S.

1979-01-01

Samples of minced lean beef and pork, breast muscle of chicken, and white meat of carp packed in polyethylene/Hostaphan bags were irradiated in the presence of air at about 25 0 C with 10-MeV electrons. The doses applied were for beef 0.5-20 Mrad, and for other meat samples 10 Mrad. In the dose range of 0-5 Mrad, no statistically significant changes in the composition of the free amino acids and similar compounds usually present in beef were found. In the dose range between 10 and 20 Mrad a tendency towards small losses in such components became obvious. In beef samples irradiated at doses >= 0.5 Mrad a new substance (Y) appeared distinctly in the zone of the basic amino-acids. This compound was detected by two independent methods, column chromatography and high-voltage electrophoresis. The yellow colour of the band appearing above carnosine in the pherogram was striking. Substance Y was also found after irradiation of pork and chicken meat. At a dose of 10 Mrad the concentration of Y in white chicken meat was nearly three times higher than in beef and pork. After irradiation of white carp muscle no Y, but another new basic compound (X) was observed. In the pherograms it appeared as a brownish-red band above β-alanine. The irradiation products X and Y may be used to find out whether meat of animals as used in this investigation had been exposed to radiation, if doses of 0.5 Mrad or higher were applied. (orig.) [de

Effect of irradiation and storage in the iron availability in lamb meat treated with different diets; Efeito da irradiacao e do armazenamento na disponibilidade de ferro em carne de cordeiro tratado com diferentes dietas

Energy Technology Data Exchange (ETDEWEB)

Souza, Adriana Regia Marques de; Arthur, Valter [Centro de Energia Nuclear na Agricultura (CENA/USP), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia]. E-mail: acornel@cena.usp.br; arthur@cena.usp.br; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br; Couto, Meylene Aparecida Luzia [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil)]. E-mail: malcouto@esalq.usp.br

2008-10-15

Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 deg C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg.100 g{sup -1}) and heme iron (13.78 for 10.52 mg.100 g{sup -1}). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets. (author)

Campylobacter radicidation of poultry meat by means of low dose ionizing radiation

International Nuclear Information System (INIS)

Tarjan, Veronika

1984-01-01

The effect of ionizing radiation on the number of sprouts of pathogenic Campylobacter was studied in the function of time, storage temperature and radiation dose. Culture-media and minced poultry meat treated with isolated bacteria were irradiated by sup(60)Co up to a dose of 1 kGy. It would be established that low irradiation doses of 3-5 kGy used to eliminate Salmonella infection satisfactorily destroy Campylobacter in chilled meat. (V.N.)

Estimating the transfer of radionuclides from foodstuff into animals (meat)

International Nuclear Information System (INIS)

Franke, B.; Hopfner, U.

1978-10-01

Eating contaminated animal food represents a considerable contribution to human irradiation loading from radioactive emission. When estimating the irradiation loading, a precondition is a knowledge of the radio-nuclide transfer from the feedstuff into the meat of the domestic animal. The radio-ecology importance of this exposure path requires a precise examination of the origin of the values given by SSK with the data in the international literature. The transfer of radio-cesium, radio-strontium, radio-iodine and plutonium from feedstuff into meat/milk are especially considered. (DG) [de

Detection of irradiated chicken by 2-alkylcyclobutanone analysis

International Nuclear Information System (INIS)

Tanabe, Hiroko; Goto, Michiko; Miyahara, Makoto

2001-01-01

Chicken meat irradiated at 0.5 kGy or higher doses were identified by GC/MS method analyzing 2-dodecylcyclobutanone (2-DCB) and 2-tetradecylcyclobutanone (2-TCB), which are formed from palmitic acid and stearic acid respectively, and isolated using extraction procedures of soxhlet-florisil chromatography. Many fat-containing foods have oleic acid in abundance as parent fatty acid, and chicken meat contains palmitoleic acid to the amount as much as stearic acid. In this study, we detected 2-tetradec-5'-enylcyclobutanone (2-TeCB) and 2-dodec-5'-enylcyclobutanone (2-DeCB) in chicken meat, which are formed from oleic acid and palmitoleic acid by irradiation respectively, using GC/MS method. Sensitivity in detection of both 2-TeCB and 2-DeCB were lower than that of 2-DCB. However, at least 0.57 μg/g/fat of 2-TeCB was detected in chicken meat irradiated at 0.5 kGy, so 2-TeCB seems to be a useful marker for the identification of irradiated foods containing fat. On the contrary, 2-DeCB was not detected clearly at low doses. This suggests that 2-DeCB may be a useful marker for irradiated fat in the food having enough amount of palmitoleic acid needed to analysis. In addition, 2-tetradecadienylcyclobutanone, which is formed from linoleic acid was also found in chicken meat. (author)

Monte-Carlo simulation of dispersion fuel meat structure

International Nuclear Information System (INIS)

Xing Zhonghu; Ying Shihao

2003-01-01

Under the irradiation conditions in research reactors, the inter-diffusion occurs at the fuel particle and matrix interfaces of U 3 Si 2 -Al dispersion fuel. Because of the inter-diffusion reaction, the U 3 Al 7 Si 2 layer is formed around each U 3 Si 2 particle. The layer thickness grows up with irradiation duration and fission density. The formation of resultant layer causes the consumption of U 3 Si 2 fuel and aluminum matrix. This process leads to the evolution of geometrical structure of fuel meat. According to the stochastic locations of particles in dispersion, the authors developed a simulation method for the evolution of the fuel meat structure by utilizing Monte-Carlo method. Every particle is characterized by its diameter and location. The parameters of meat structure include particle size distribution, as-fabricated fuel volume fraction, resultant layer thickness, layer volume fraction, U 3 Si 2 fuel volume fraction, aluminum volume fraction, contiguity probability and inter-linkage fraction of particles. Particularly for the dispersion with as-fabricated fuel volume fraction of 43% and particle sizes in a well-defined normal distribution, more than 13000 sampling particles are simulated in the meat volume of 6 mm x 6 mm x 0.5 mm. The meat structure parameters are calculated as functions of layer thickness in the range from 0-16 μm. (authors)

Effects of irradiation on trans fatty acids formation in ground beef

International Nuclear Information System (INIS)

Brito, M.S.; Villavicencio, A.L.C.H.; Mancini-filho, Jorge

2002-01-01

In order to give the consumer the assurance that meat processed by irradiation is a safe product, a great deal of research has been developed in the world. The effect of irradiation on the hygienic quality of meat and meat products is considered as related to the control of meat-borne parasites of humans; elimination of pathogens from fresh meat and poultry; and elimination of pathogens from processed meat. Lipid oxidation and associated changes are the major causes of the quality deterioration of meat during storage. Irradiation of lipids induces the production of free radicals, which react with oxygen, leading to the formation of carbonyls, responsible for alterations in food nutritional and sensorial characteristics. Trans fatty acids are present in ground beef and can also be formed during its processing. Interestingly, the trans fatty acids, due to their chemical and physical characteristics, show more resistance to the oxidizing process. This property motivated us to investigate the level of the trans fatty acids, as well as the level of oxidation in irradiated ground beef. Irradiation of ground beef was performed by gamma rays from a 60 Co source. The applied radiation doses were 0; 1.0; 2.0; 3.0; 4.0; 5.0; 6.0; 7.0 and 8.0 kGy. Lipid peroxidation in terms of TBA number and carbonyl content was monitored during storage. The sample characteristics and trans fatty acids composition were measured, following irradiation and after 60 and 90 days of storage at -10 deg. C

Calculation simulation of equivalent irradiation swelling for dispersion nuclear fuel

International Nuclear Information System (INIS)

Cai Wei; Zhao Yunmei; Gong Xin; Ding Shurong; Huo Yongzhong

2015-01-01

The dispersion nuclear fuel was regarded as a kind of special particle composites. Assuming that the fuel particles are periodically distributed in the dispersion nuclear fuel meat, the finite element model to calculate its equivalent irradiation swelling was developed with the method of computational micro-mechanics. Considering irradiation swelling in the fuel particles and the irradiation hardening effect in the metal matrix, the stress update algorithms were established respectively for the fuel particles and metal matrix. The corresponding user subroutines were programmed, and the finite element simulation of equivalent irradiation swelling for the fuel meat was performed in Abaqus. The effects of the particle size and volume fraction on the equivalent irradiation swelling were investigated, and the fitting formula of equivalent irradiation swelling was obtained. The results indicate that the main factors to influence equivalent irradiation swelling of the fuel meat are the irradiation swelling and volume fraction of fuel particles. (authors)

Irradiation of foodstuffs

International Nuclear Information System (INIS)

Bugyaki, L.

1977-01-01

The author studies the criteria for the harmlessness of irradiation as a food-preservation process. The glucose and proteins of bacto-tryptone, irradiated at 5 Mrads, do not increase the Escherichia Coli C 600 lysogenous bacteriophages, compared to the induction produced by direct irradiation of the strain or to the exposition to nitrogenous yperite. The possible mutagenic effect is therefore different. Wheat flour freshly irradiated at 5 Mrads shows physico-chemical changes. When given to mice as 50% of their ration, it leads to a higher incidence of tumours and a greater number of meiotic chromosome alteration (besides some discreet physio-pathological changes in fertility and longevity). Immunoelectrophoresis in agar or agarose gel does not allow any detection of irradiation of meat, fish or eggs. A vertical electrophoresis in starch gel can lead to a differentiation between frozen or chilled meat and the one that is irradiated at 0.5 or 5 Mrads, but the same thing can't be said for fish or eggs. Lastly an irradiated mushroom shows every sign of freshness but, when planted in a suitable medium, its cuttings do not present any cell proliferation which could give a rapid and simple method of detecting the irradiation. (G.C.)

Increasing the quality and safety of meat products through high technology methods during their storage

International Nuclear Information System (INIS)

Miteva, D.; Nacheva, I.; Georgieva, L.

2008-01-01

The aim of this study was to increase the quality and safety of different meat products by applying two high technology methods – lyophilization and gamma-irradiation. Object of study were chicken, pork and beef meat products. The organoleptic, physicochemical and microbiological properties after lyophilization, irradiation with gamma-rays and during the preservation of the samples were studied. The results indicated that the application of the two original technologies for preservation could ensure qualitative and long-lasting preservation of meat products with excellently preserved taste and organoleptic properties

Application of ionizing radiation in treatment of meat

International Nuclear Information System (INIS)

Sedlackova, J.

1984-01-01

Processes used for meat treatment for storage (cooling, radurization + cooling, freezing, heat treatment and radappertization) are compared with regard to energy demand. The effect of doses above 10 kGy and below 10 kGy are discussed. Doses of ionizing radiation may be combined with other techniques (heat treatment, the addition of certain chemicals or antibiotics). Czechoslovak experience with irradiation of meat with tapeworm cysticerci is described. (E.F.)

Nutritional evaluation of irradiated animal protein by-products

International Nuclear Information System (INIS)

El-Hakeim, N.F.; Hilali, E.A.

1991-01-01

Blood, fish and meat-bone meals were irradiated at dose levels of 0, 5, 10, 20 and 50 kGy. Radiation induced an insignificant effect on the chemical composition of meals. Available lysine in irradiated fish meals was reduced by 8,04%. Losses occurred in some amino acids especially the essential ones of the irradiated protein by-products. Isoleucine, phenylalanine and valine were the limiting amino acids in the irradiated blood, fish and meat-bone meal, respectively. At dose levels of 0, 5, 10, 20 and 50 kGy essential amino acids index (EAAI) was 48,24%, 42,89%, 48,38%, 53% and 55,95% for blood meal 37,91%, 39,71%, 41,18% and 37,90% for fish meal and 37,07%, 36,01%, 27,61%, 38,21% and 38,45% for meat-bone meal, respectively. (orig.) [de

Numerical simulation research on rolling process of monolithic nuclear fuel plate

International Nuclear Information System (INIS)

Wan Jibo; Kong Xiangzhe; Ding Shurong; Xu Hongbin; Huo Yongzhong

2015-01-01

For the strain-rate-dependent constitutive relation of zircaloy cladding in UMo monolithic nuclear fuel plates, the three-dimensional stress updating algorithm was derived out, and the corresponding VUMAT subroutine to define its constitutive relation was developed and validated; the finite element model was built to simulate the frame rolling process of UMo monolithic nuclear fuel plates; with the explicit dynamic finite element method, the evolution rules of the deformation and contact pressure during the rolling process within the composite slab were obtained and analyzed. The research results indicate that it is convenient and efficient to define the strain-rate- dependent constitutive relations of materials with the user-defined material subroutine VUMAT; the rolling-induced contact pressure between the fuel meat and the covers varies with time, and the maximum pressure exits at the symmetric plane along the plate width direction. This study supplies a foundation and a computation method for optimizing the processing parameters to manufacture UMo monolithic nuclear fuel plates. (authors)

Effects of the gamma radiation in the refrigerated bovine meat conservation.; Efeitos da radiacao gama na conservacao da carne bovina refrigerada

Energy Technology Data Exchange (ETDEWEB)

Mariano, Carlos Otavio

2004-07-01

The meat is one of our largest alimentary source of proteins, however it is bad distributed and bad taken advantage by the population in general. Some segments of the society with excess of foods and other with lack, it generated in these last ones the drama of the hunger. Today there are about 800 million people (13% of the world population) malnourished, that they live in more than 30 countries, almost in totality concentrated in Africa and Asia. But that drama also reaches our own country. Make it arrive to this segment of the less favored population, that is usually in difficult access areas, a food with nutritional quality for the consumption is the great challenge of our society. the objective is increase the shelf life of the food, maintaining their nutritional and sensorial characteristics preserved. By this way, it becomes also a challenge to protect the meat of pathogenic microorganisms and eliminate those might have been installed in the animal still alive or during the manipulation in the meat industry before arriving for the consumption. The use of the gamma radiation allowed to guarantee the product quality in the total absence of the studied pathogenic microorganisms in this project, maintaining the initials organoleptics characteristics (sensorial and physiochemical) for a large period that the one specified by the legislation, increasing this way it shelf life. The sensorial analysis indicated that until the dose of 6,0 kGy there is no alteration in the flavor and with the dose of 8,0 kGy the meat acquired a light smoked flavor, but in the appearance, aroma and texture attributes no confirmed any alterations. The color of the irradiated meat in the used doses didn't present color change compared to the no irradiated meat. The microbiological analysis pretended to verify the elimination of the pathogenic microorganisms: Salmonella ssp, Staphylococcus aureus, Bacillus cereus, Escherichia coli and Clostridium sulphite reducers, as specified in

Food irradiation technology

International Nuclear Information System (INIS)

Cetinkaya, N.

1999-01-01

Trade in food and agricultural products is important to all countries, the economies of many developing countries would be significantly improved if they were able to export more food and agricultural products. Unfortunately, many products can not be traded because they are infested with, or hosts to, harmful pests, contaminated with microorganisms, or spoil quickly. Foods contaminated with microorganisms cause economic losses, widespread illness and death. Several technologies and products have been developed to resolve problems in trading food and to improve food safety, but none can provide all the solutions. Irradiation is an effective technology to resolve technical problems in trade of many food and agricultural products, either as a stand- alone technology or in combination with others. As a disinfestation treatment it allows different levels of quarantine security to be targeted and it is one of few methods to control internal pests. The ability of irradiation virtually to eliminate key pathogenic organisms from meat, poultry, and spices is an important public health advantage. In addition to controlling pests and eliminating harmful bacteria, irradiation also extends the storage life of many foods. In the laboratories of Turkish Atomic Energy Authority, many research projects were completed on the effects of gamma irradiation to the storage life of chicken meat, anchovy, Turkish fermented sausage, dried and fresh fruits and vegetables and also research projects were conducted on the effects of gamma irradiation on microorganisms (Salmonella, Campylo-bacteria, E.coli and S.aureus in white and red meat) and parasites (food-borne, trichostrongylus spp. and Nematodes spp.)

Preservation of refrigerated calf meat pieces by ionization

International Nuclear Information System (INIS)

Hassouna, M.; Besbes, M.; Ben Hassen, A.; Mahjoub, A.; Maalej, M.

1998-01-01

The influence of five 60Co gamma radiation doses in the range of 1 to 5 kGy on chemical composition and bacteriological counts of pieces of calf meat, partially vacuum - packed before treatment, was studied during storage at + 4 degree C up to 28 days. In vivo thermoluminescence dosimetry (TLD) using dosimeters such as lithium fluoride (LiF) was used as a very sensitive procedure to control both dose delivered to the red meat and its degree of uniformity. These two parameters are generally recommended for the quality control of food irradiation process. While ionizing radiation doses of 1 or 2 kGy were unable to increase the shelf life of treated meat, doses of 3, 4 or 5 kGy were very efficient, and adequate to prevent completely the growth of microorganisms indicating faecal contamination such as total coliforms, faecal coliforms and Enterobacteriaceae; they also kept constant the contents of total mesophilic flora and maintained radioresistant psychrotrophic microflora below the value inducing superficial putrefaction of meat (10 7 CFU cntdot g -1 ) at all storage times. Pathogenic germs producing contaminating toxins in foodstuffs such as Salmonella, Staphylococcus aureus and anaerobic sulfite reducing bacteria were totally absent in both control and treated meat. When pieces of meat were irradiated with doses of 3, 4 or 5 kGy, microbial alcalinization and proteolysis revealed by total volatile basic nitrogen were very low during the whole storage period. In addition, total protein did not change as a result of treatment during that period. However, superficial browning and significant variations were observed in water - holding capacity and saturated and unsaturated fatty acids contents in the free fat of treated meat. Ionizing radiation doses had no effect on weight losses and even on the variations of pH after heating of ground calf meat in double boiler at 50, 70 or 90 degree C up to 1 h. However, these modifications very sensitive to cooking temperature

Radiation-induced changes in the patterns of free ninhydrin-reactive substances of meat

International Nuclear Information System (INIS)

Partmann, W.; Keskin, S.

1979-01-01

Samples of minced lean beef and pork, breast muscle of chicken, and white meat of carp packed in polyethylene/Hostaphan bags were irradiated in the presence of air at about 25 0 C with 10-MeV electrons. The doses applied were for beef 0.5-20 Mrad, and for other meat samples 10 Mrad. In the dose range of 0-5 Mrad, no statistically significant changes in the composition of the free amino acids and similar compounds usually present in beef were found. In the dose range between 10 and 20 Mrad a tendency towards small losses in such components became obvious. In beef samples irradiated at doses >= 0.5 Mrad a new substance (Y) appeared distinctly in the zone of the basic amino-acids. This compound was detected by two independent methods, column chromatography and high-voltage electrophoresis. The yellow colour of the band appearing above carnosine in the pherogram was striking. Substance Y was also found after irradiation of pork and chicken meat. At a dose of 10 Mrad the concentration of Y in white chicken meat was nearly three times higher than in beef and pork. After irradiation of white carp muscle no Y, but another new basic compound (X) was observed. In the pherograms it appeared as a brwonish-red band above β-alanine. (orig./AJ) [de

Reducing of escherichia coli O 157 serotype and cohabitant flora by irradiation in minced meat

International Nuclear Information System (INIS)

Halkman, A.K.; Dogan, H.B.; Yazici, N.

2001-01-01

Escherichia coli O157:H7 was conclusively identified as a pathogen in 1982 following its association with two food-related outbreaks of an unusual gastrointestinal illness. The infectious dose of E. coli O157 is very low, and as a result the organism can be transmitted efficiently not only via contaminated foods but also person to person (Doyle 1991, Karch et al. 1996). Although not definitely linked, consumption of undercooked meats and mainly hamburgers has been strongly implicated in hemorrhagic uremic colitis and hemolytic uremic syndrome. Water and unpasteurized milk are also recognized as sources of outbreaks (Yu and Bruno 1996 , Venkateswaran et al. 1997). Meat and milk products are the most important foods for E. coli O157:H7 outbreaks. Apple cider, drinking and swimming waters are also important for outbreaks. Literature reveals that E. coli O157:H7 is not resistant to the application of radiations. Gamma rays obtained from ''6''0Co ve ''1''3''7Gs sources find wide application in the food protection as these rays eliminate various pathogen including E.coli O157:H7 in the solid foods. Irradiation of food is less effective at temperature below freezing point. In USA beef is allowed to prevent E.coli O157:H7 infection (Farkas et al.1998;Fujikawa et al.1992; Harewood et al.1994;Park et al.1999)

Productive performance of broiler chicks fed rations containing irradiated meat-bone meal

International Nuclear Information System (INIS)

Al-Masri, M. R.

2001-12-01

The changes in the feed efficiency (FE) (feed intake/body weight gain), energy efficiency (EE) (metabolizable energy intake/body weight gain), total protein efficiency (TPE) (body weight gain/protein intake), metabolized energy (ME) and body weight gain and in the biological aspects of the digestive organs by broiler chicks during different periods of age (14-21 days: 3 weeks, 21-28 days: 4 weeks, 28-35 days: 5 weeks, 35-42 days: 6 weeks) were evaluated in 5 groups fed on experimental diets containing irradiated meat (0, 5, 10, 25, 50 kGy). the results showed that no significant (p 0.05) with age (comparing ages 5 and 6 weeks with 3 and 4 weeks) No significant (p<0.05) differences were noticed in FE, EE and TPE between the ages 3 and 4 weeks. There was a significant increase (p.0.05) in ME values for the age 6 weeks compared to 3, 4 and 5 weeks. No significant differences were observed in the ME values between the ages 4 and 5 weeks. (author)

Economic aspects of food irradiation

Directory of Open Access Journals (Sweden)

M. M. Osetskaya

2017-01-01

Full Text Available This paper is dealing with the irradiated foods world market quantitative and economic volume' estimating in 29 countries. The irradiation exposure technology development is presented in order to prospects in Russia. The main irradiated foods categories such as spices, herbs, dry vegetables, fruits, frozen and chilled meat, including frog legs, seafood, grains and others are identified. It is shown the quantitative dividing irradiated foods world market is between China (37,60%, USA (19,36%, Ukraine (14,74%, Vietnam (12,41%, Brazil (5,62%, South Africa (4,10%, Indonesia (1.30 percent, Japan (1,17%, Belgium (1,10%. The remaining 20 States took a share of 2.6%. The irradiated products world market’ economic volume amounting to 17,136.56 million rubles, is divided between the USA (48,64%, China (16,26%, Brazil (14,53%, South Africa (of 10.18%, Vietnam (of 5.88%, Indonesia (1,04%. The remaining 24 countries took a share of 3.48% while share each of them amounting less than 1%. It is revealed that the most expensive irradiated foods’ category is "spices and herbs", least – "vegetables", "cereals". The research results are shown the Russian potential irradiated foods volume consisting of meat products, the main vegetable crops, food ingredients, spices and food is about 10 million tons, more than 12 million tons, about 200 thousand tons per year respectively. The meat and poultry total production was 9,899.2 thousand tons in carcass weight, yield of grain and leguminous was 120,671.79 thousand tons; spices raw was 97.5 thousand tons, potatoes was 31,107.80 thousand tones, vegetables (excluding melons was 16,283.34 thousand tons, forage crops (except grasses was 27,674.15 thousand tons in 2016 in Russia. Therefore 100% of meat, 74% of vegetables and about 1% of spices and animal feeds may be subjected to radiation in Russia. Despite the advanced technology and status as a leader in the agricultural radiology and radioecology field commercial

Irradiation of foods of animal origin

International Nuclear Information System (INIS)

Purkarevic, A.

1985-01-01

A system is suggested which permits the irradiation of liquid and semi-solid materials, using wasted radiation in conventional package irradiation plants. Various appliances control the flow parameters, temperature, and environment during irradiation. As possible materials, various derivatives of the meat industry are suggested

Application of radiation processing in meat preservation and hygienization

International Nuclear Information System (INIS)

Paul, P.; Chawla, S.P.; Louis, S.; Nair, P.M.

1994-01-01

Fresh meat has limited shelf-life at refrigerated temperatures on account of microbial spoilage, discoloration due to oxidation of the pigment myoglobin, formation of drip and lipid oxidation leading to off-flavours. Presently meat is preserved by chilling/freezing, canning, salting, drying and modified atmosphere storage in conjunction with chilling. Irradiation has considerable potential as a cost-effective alternative or supplement to these presently used preservation methods. 2 tabs

Progress in food irradiation

Energy Technology Data Exchange (ETDEWEB)

1982-01-01

The volume contains reports from 19 countries on the state of the project in the field of food irradiation (fruit, vegetables, meat, spices) by means of gamma rays. The tests ran up to 1982. Microbiological radiosensitivity and mutagenicity tests provide a yard stick for irradiation efficiency.

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

Science.gov (United States)

Yoon, Young Min; Park, Jong-Heum; Lee, Ji-Hye; Park, Jae-Nam; Park, Jin-Kyu; Sung, Nak-Yun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yohan; Gao, Meixu; Yook, Hong-Sun; Lee, Ju-Woon

2012-08-01

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi.

Radiological safety research of food irradiation with 7.5 MeV X-rays

International Nuclear Information System (INIS)

Yang Bin; Tang Weidong; Zhang Yue; Xu Tao; Jin Jianqiao; Ye Mingyang

2012-01-01

China and America both have 7.5 MeV high energy X-ray accelerator. The radiological safety of food irradiated with 7.5 MeV X-rays (bremsstrahlung) has been investigated. Samples of meat and meat ash were located in a large volume of fresh meat at the position of the highest photoneutron fluence and irradiated to an X-ray dose of 15 kGy, twice the maximum dose allowed by the US FDA for meat irradiation. An evaluation of the corresponding radiation exposure from ingestion of the irradiated product has been compared to natural background radiation. The paper concludes that the risk to individuals from intake of food irradiated with X-rays from 7.5 MeV electrons, even with a broad energy spectrum, would be trivial. The common target materials are Au, Ta and W. The U.S, requires only Au and Ta can be used as food irradiation target materials and China has not yet relevant provisions. The first 7.5 MeV accelerator for food irradiation in China is under built, and will do the explore research for the choice of target material. (authors)

Irradiation creep and growth behavior of Zircaloy-4 inner shell of HANARO

Energy Technology Data Exchange (ETDEWEB)

Chung, Jong-Ha; Cho, Yeong-Garp; Kim, Jong-In [Korea Atomic Energy Research Inst., Daejeon (Korea, Republic of)

2012-03-15

The inner shell of the reflector vessel of HANARO was made of Zircaloy-4 rolled plate. Zircaloy-4 rolled plate shows highly anisotropic behavior by fast neutron irradiation. This paper describes the analysis method for the irradiation induced creep and growth of the inner shell of HANARO. The anisotropic irradiation creep behavior was modeled as uniaxial strain-hardening power law modified by Hill's stress potential and the anisotropic irradiation growth was modeled by using volumetric swelling with anisotropic strain rate. In this study, the irradiation induced creep and growth behavior of the inner shell of the HANARO reflector vessel was re-evaluated. The rolling direction, the fast neutron flux, and the boundary conditions were applied with the same conditions as the actual inner shell. Analysis results show that deformation of the inner shell due to irradiation does not raise any problem for the lifetime of HANARO. (author)

The application of high dose food irradiation in South Africa

International Nuclear Information System (INIS)

Bruyn, Ingrid Nine de

2000-01-01

During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive 'dried cooked' taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40 deg. C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa. (author)

The application of high dose food irradiation in South Africa

Energy Technology Data Exchange (ETDEWEB)

Bruyn, Ingrid Nine de E-mail: debruyni@mweb.co.za

2000-03-01

During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive 'dried cooked' taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40 deg. C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa. (author)

The application of high dose food irradiation in South Africa

Science.gov (United States)

de Bruyn, Ingrid Nine

2000-03-01

During the 1950s to the end of the 1970s the United States Army developed the basic methodology to produce shelf-stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive "dried cooked" taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The Biogam group at the Atomic Energy Corporation of South Africa is currently producing shelf-stable irradiated meats on a commercial basis. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 45 kGy at a temperature of between -20 and -40°C to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions and can be guaranteed for more than two years as long as the integrity of the packaging is maintained. Safari operators in remote parts of Africa, mountaineers, yachtsmen, canoeists and geological survey teams currently use shelf-stable irradiated meat products produced in South Africa.

Progress in food irradiation: South Africa

Energy Technology Data Exchange (ETDEWEB)

Linde, H.J. van der

1982-11-01

The report contains irradiation methods for fruit, vegetables, meat and spices in South Africa with the irradiation effect being studied on pathogenic fungi. A large-scale test in super-markets of Johannesburg and Pretoria showed positive acceptance of irradiated potatoes, mangoes, papayas and strawberries by 90% of consumers.

Effect of gamma irradiation on storability and chemical properties of different depth samples of luncheon

International Nuclear Information System (INIS)

Al-Bachir, M.; Farah, S.

2000-03-01

To investigate the effect of gamma irradiation on shelf-life of luncheon, meat packs were exposed to doses of 0, 1, 2 and 3 kGy in a 60 Co package irradiator, and the irradiated and unirradiated samples were stored at refrigeration temperature (1-3 centigrade). Microbial population and chemical changes were evaluated through storage periods (2, 4, 6 weeks) on the surface and depth in the of meat packs. The results indicated that gamma irradiation reduced the counts of microorganisms inside the samples more than the surfaces. Also the shelf-life of luncheon meat increased from two weeks for the control to 5 weeks for irradiated samples (2 and 3 kGy). Total acidity, lipid oxidation and the volatile basic nitrogen (VBN) increased during the first stage of storage up to 2 weeks of irradiation, furthermore these values were significantly higher (P> 0.05) on the surface than inside the meat packs. (author)

Detection of irradiated prawns using 2-alkyl-cyclobutanones

International Nuclear Information System (INIS)

McMurray, B.T.; Hamilton, J.T.G.; Stevenson, M.H.

1994-01-01

The use of ionizing radiation for the preservation of food has been under investigation for many years but yet has to receive worldwide acceptance. Although irradiation can be carefully controlled, it is generally accepted that the development of tests for detection of irradiated food would enhance consumer confidence and might help to enforce labelling regulations. The alkylcyclobutanones are reported to be the only cyclic compounds formed as the products of the radiolysis of saturated triglycerides. The synthesis of 2-dodecylcyclobutanone (DCB) and 2-tetradecylcyclobutanone (TCB) has been carried out. Using irradiated chicken meat as the model for a fat-containing food, both cyclobutanones have been extracted with solvent and then identified by gas chromatography-mass spectrometry. DCB and TCB have been detected in chicken meat irradiated at doses well below 10 kGy and were not detectable in unirradiated chicken. Systematic studies have been undertaken to confirm the specificity of these compounds as markers for irradiation treatment. The presence of both DCB and TCB in other irradiated meats and irradiated liquid whole egg has been confirmed. The feasibility of applying the method to low- fat-containing foods, such as prawns, is now underway. Preliminary studies have shown that both DCB and TCB have been detected in prawns irradiated at doses likely to be used commercially. 3 refs. (author)

Packaging and irradiation effects on lipid oxidation and volatiles in pork patties

International Nuclear Information System (INIS)

Ahn, D.U.; Olson, D.G.; Lee, J.I.; Jo, C.; Wu, C.; Chen, X.

1998-01-01

Raw-meat patties were prepared from three pork muscles, irradiated in different packaging environments, and stored for 0 or 3 days before cooking. Lipid oxidation by-products were formed in the raw meat during storage and the baseline lipid oxidation data of raw meat was used to measure the progression of lipid oxidation after cooking. Thiobarbituric acid-reactive substances (TBARS) and volatiles data indicated that preventing oxygen exposure after cooking was more important for cooked meat quality than packaging, irradiation, or storage conditions of raw meat. Propanal, pentanal, hexanal, 1-pentanol, and total volatiles correlated highly (P 0.01) with TBARS values of cooked meat. Hexanal and total volatiles represented the lipid oxidation status better than any other individual volatile components

Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins

International Nuclear Information System (INIS)

Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Seo, Kwang-Wook; Kim, Young-Boong; Kim, Cheon-Jei

2015-01-01

The technological effects of gamma irradiation (0, 3, 7, and 10 kGy) on chicken salt-soluble meat proteins in a model system were investigated. There were no significant differences in protein, fat, and ash content, and sarcoplasmic protein solubility among all samples. The samples with increasing gamma irradiation levels had higher pH, lightness, yellowness, and apparent viscosity, whereas moisture content, water holding capacity, redness, myofibrillar protein solubility, total protein solubility, hardness, springiness, cohesiveness, gumminess, and chewiness were the highest in the unirradiated control. The result from meat products using gamma irradiation was intended to provide a basic resource processing technology. - Highlights: • The effect of gamma irradiation on salt-soluble meat proteins was investigated. • Gelling properties of salt-soluble protein affected by gamma irradiation. • Gamma irradiation of meat products provides a basic resource processing technology

Irradiation preservation of Korean shellfish

International Nuclear Information System (INIS)

Chung, J.R.; Kim, S.I.; Lee, M.C.

1976-01-01

Pacific oyster, hard clam and mussel were irradiated at doses up to 0.5 Mrad, the optimum dose rather than the maximum permissible was sought for in each species and post-irradiation storage characteristics studied at 0 0 and 5 0 C. No shellfish meat irradiated at doses as high as 0.5 Mrad produced any adverse odor. However the organoleptic quality of each sample irradiated at lower doses was superior to those irradiated at the higher during the early storage period. The optimum dose was determined to be 0.2 Mrad for Pacific oyster and mussel and 0.1 Mrad for hard clam. By irradiating at the optimum dose, the storage life of Pacific oyster could be extended from less than 14 days to 35 days at 0 0 C and from only 3 days to 21 days at 5 0 C. A similar storage extension was observed from 7 days to 14 days at 0 0 C and from 3 days to 12 days at 5 0 C. The hard clam meats were particularly susceptible to tissue softening by irradiation; an earlier onset and more extensive softening were observed with increasing dose. (author)

Effects of irradiation on the gelation properties of muscle protein

International Nuclear Information System (INIS)

Lin Xianping; Yang Wenge

2014-01-01

Gel properties of muscle protein are the important functional characteristics in meat and its products. which determine the meat products' unique quality. such as texture. Juiciness. fat content and sensory characteristics As a novel food preservation technique, irradiation may lead to changes in the composition and structure of protein molecule. and impact the gel forming ability and gelation properties of muscle protein. Based on the introduction of gel forming mechanism of muscle protein, effects of irradiation on the water holding capacity, mechanical properties and structure of muscle protein gel were reviewed in detail. High-dose irradiation could weaken the water holding capacity of muscle protein and result in the loss of meat juice. With different irradiation conditions or raw materials, influences of irradiation on the texture and theological properties of muscle protein gels are varied, and effects on the structure of muscle protein and its gel are more complex. Finally, the research trend of irradiation effects on the gelation properties of muscle protein is put forward. (authors)

Progress in food irradiation: South Africa

International Nuclear Information System (INIS)

Linde, H.J. van der

1982-01-01

The report contains irradiation methods for fruit, vegetables, meat and spices in South Africa with the irradiation effect being studied on pathogenic fungi. A large-scale test in super-markets of Johannesburg and Pretoria showed positive acceptance of irradiated potatoes, mangoes, papayas and strawberries by 90% of consumers. (AJ) [de

Synthesis, characterization, and potential use of 2-dodecylcyclobutanone as a marker for irradiated chicken

International Nuclear Information System (INIS)

Boyd, D.R.; Crone, A.V.J.; Hamilton, J.T.G.; Hand, M.V.; Stevenson, M.H.; Stevenson, P.J.

1991-01-01

The synthesis and characterization of 2-dodecylcyclobutanone is described. Solvent extraction techniques for the isolation of this compound from irradiated minced chicken meat and its detection by selected ion monitoring are outlined. The compound was not detected in either raw or cooked nonirradiated minced chicken meat by the methods used, but its presence was confirmed in the irradiated samples. 2-Dodecylcyclobutanone was detectable for 20 days postirradiation. The dose (4.7 kGy) of irradiation applied was below the recommended upper limit for food (10 kGy), and this compound may have potential as a marker for irradiated chicken meat and for other foods containing lipid

The effect of electron beam irradiation on lipid oxidation in sausages

Directory of Open Access Journals (Sweden)

atefeh yousefi

2017-09-01

Full Text Available Introduction: Irradiation treatment is one of the best techniques to extend the shelf-life of meat, without emerging the nutritional properties and sensory quality of irradiated meat products.  However electron -beam  may cause transformations in foods but has been known as to the most easily-applied irradiation technique in food industries. Electron-beam irradiation is an environment friendly, low cost and time effective alternative to other decontamination technologies. Lipid oxidation could produce of irradiated meat. This study aimed at evaluating the state of lipid oxidation of irradiated sausages. Its findings could help the control, improve food safety and quality properties to food industries. Methods: Sausages were purchased in a local supermarket, minced sausages blended for thiobarbituric acid reactive substances (TBARS analysis and divided into 25 g pieces. The samples including one control group and four case groups. Packaged sausage were exposed at doses of 0 (control, 1, 2, 3 and 5 kGy and analyzed on various days 0, 5, 10 and 30. Results: Thiobarbituric acid reactive substances (TBARS has increased as time goes on (P<0.05. A significant relationship was observed on different Doses. But, the maximum of TBARS was observed in 3 kGy. Conclusion: Utilizing of Electron-beam irradiation in low doses does not have significant difference on lipid oxidation. Irradiating of meat products by addition of antioxidants can minimize or avoid the development of rancidity.

Identification of irradiated refrigerated pork with the DNA comet assay

Energy Technology Data Exchange (ETDEWEB)

Araujo, M.M. E-mail: villavic@net.ipen.br; Marin-Huachaca, N.S.; Mancini-Filho, J. E-mail: jmancini@usp.br; Delincee, H.; Villavicencio, A.L.C.H. E-mail: henry.delincee@bfe.uni-karlsruhe.de

2004-10-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells ('Comet Assay') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a {sup 60}Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sao Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5 kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6 deg. C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA 'Comet Assay'. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Identification of irradiated refrigerated pork with the DNA comet assay

Science.gov (United States)

Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.; Villavicencio, A. L. C. H.

2004-09-01

Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells (``Comet Assay'') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a 60Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sa~o Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6°C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA ``Comet Assay''. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

Detection of food irradiation - two analytical methods

International Nuclear Information System (INIS)

1994-01-01

This publication summarizes the activities of Nordic countries in the field of detection of irradiated food. The National Food Agency of Denmark has coordinated the project. The two analytical methods investigated were: the gas-chromatographic determination of the hydrocarbon/lipid ratio in irradiated chicken meat, and a bioassay based on microelectrophoresis of DNA from single cells. Also a method for determination of o-tyrosine in the irradiated and non-irradiated chicken meat has been tested. The first method based on radiolytical changes in fatty acids, contained in chicken meat, has been tested and compared in the four Nordic countries. Four major hydrocarbons (C16:2, C16:3, C17:1 and C17:2) have been determined and reasonable agreement was observed between the dose level and hydrocarbons concentration. Results of a bioassay, where strand breaks of DNA are demonstrated by microelectrophoresis of single cells, prove a correlation between the dose levels and the pattern of DNA fragments migration. The hydrocarbon method can be applied to detect other irradiated, fat-containing foods, while the DNA method can be used for some animal and some vegetable foods as well.Both methods allow to determine the fact of food irradiation beyond any doubt, thus making them suitable for food control analysis. The detailed determination protocols are given. (EG)

Effects of gamma-irradiation before and after cooking on bacterial population and sensory quality of Dakgalbi

International Nuclear Information System (INIS)

Yoon, Young Min; Park, Jong-Heum; Lee, Ji-Hye; Park, Jae-Nam; Park, Jin-Kyu; Sung, Nak-Yun; Song, Beom-Seok; Kim, Jae-Hun; Yoon, Yohan; Gao, Meixu; Yook, Hong-Sun; Lee, Ju-Woon

2012-01-01

The purpose of this study was to compare the effect of gamma irradiation on the total bacterial population and the sensory quality of Dakgalbi irradiated before and after cooking. Fresh chicken meat was cut into small pieces and used to prepare Dakgalbi. For the preparation of Dakgalbi cooked with gamma-irradiated chicken meat and sauce (IBC), raw chicken meat and Dakgalbi sauce were irradiated and then stir-fried. For the preparation of Dakgalbi irradiated after cooking with raw chicken meat and sauce (IAC), raw chicken meat and Dakgalbi sauce were first cooked and subsequently irradiated. Under the accelerated storage condition of 35 °C for 7 days, bacteria in IBC were below the detection limit (1 log CFU/g) on day 1 but were detected on day 2 and gradually increased hereafter. In IAC, on the other hand, bacteria were not detected at all. Evaluation of sensory quality also decreased on both samples. However, IAC showed a better trend. Our results indicate that IAC protocol was a more effective method for reducing bacterial growth in Dakgalbi. - Highlights: ► We compared the microbial safety and sensory property of Dakgalbi irradiated before and after cooking. ► Dakgalbi irradiated after cooking can be more effective processing method on microbial safety. ► Sensory property decreased on both Dakgalbis by irradiation-induced off-flavor. ► Dakgalbi irradiated after cooking showed a better tendency on the sensory evaluation.

Roll force prediction of high strength steel using foil rolling theory in cold skin pass rolling

International Nuclear Information System (INIS)

Song, Gil Ho; Jung, Jae Chook

2013-01-01

Skin pass rolling is a very important process for applying a certain elongation to a strip in the cold rolling and annealing processes, which play an important role in preventing the stretching of the yield point when the material is processed. The exact prediction of the rolling force is essential for obtaining a given elongation with the steel grade and strip size. Unlike hot rolling and cold rolling, skin pass rolling is used to apply an elongation of within 2% to the strip. Under a small reduction, it is difficult to predict the rolling force because the elastic deformation behavior of the rolls is complicated and a model for predicting the rolling force has not yet been established. Nevertheless, the exact prediction of the rolling force in skin pass rolling has gained increasing importance in recent times with the rapid development of high strength steels for use in automobiles. In this study, the possibility of predicting the rolling force in skin pass rolling for producing various steel grades was examined using foil rolling theory, which is known to have similar elastic deformation behavior of rolls in the roll bite. It was found that a noncircular arc model is more accurate than a circular model in predicting the roll force of high strength steel below TS 980 MPa in skin pass rolling

Nanomechanical Characterization of Temperature-Dependent Mechanical Properties of Ion-Irradiated Zirconium with Consideration of Microstructure and Surface Damage

Science.gov (United States)

Marsh, Jonathan; Zhang, Yang; Verma, Devendra; Biswas, Sudipta; Haque, Aman; Tomar, Vikas

2015-12-01

Zirconium alloys for nuclear applications with different microstructures were produced by manufacturing processes such as chipping, rolling and annealing. The two Zr samples, rolled and rolled-annealed were subjected to different levels of irradiation, 1 keV and 100 eV, to study the effect of irradiation dosages. The effect of microstructure and irradiation on the mechanical properties (reduced modulus, hardness, indentation yield strength) was analyzed with nanoindentation experiments, which were carried out in the temperature range of 25°C to 450°C to investigate temperature dependence. An indentation size effect analysis was performed and the mechanical properties were also corrected for the oxidation effects at high temperatures. The irradiation-induced hardness was observed, with rolled samples exhibiting higher increase compared to rolled and annealed samples. The relevant material parameters of the Anand viscoplastic model were determined for Zr samples containing different level of irradiation to account for viscoplasticity at high temperatures. The effect of the microstructure and irradiation on the stress-strain curve along with the influence of temperature on the mechanisms of irradiation creep such as formation of vacancies and interstitials is presented. The yield strength of irradiated samples was found to be higher than the unirradiated samples which also showed a decreasing trend with the temperature.

Development of a novel quality assurance system based on rolled-up and rolled-out radiochromic films in volumetric modulated arc therapy

International Nuclear Information System (INIS)

Park, Ji-Yeon; Lee, Jeong-Woo; Choi, Kyoung-Sik; Lee, Jung Seok; Kim, You-Hyun; Hong, Semie; Suh, Tae-Suk

2011-01-01

Purpose: To develop a cylindrical phantom with rolled-up radiochromic films and dose analysis software in the rolled-out plane for quality assurance (QA) in volumetric modulated arc therapy (VMAT). Methods: The phantom consists of an acrylic cylindrical body wrapped with radiochromic film inserted into an outer cylindrical shell of 5 cm thickness. The rolled-up films with high spatial resolution enable detection of specific dose errors along the arc trajectory of continuously irradiated and modulated beams in VMAT. The developed dose analysis software facilitates dosimetric evaluation in the rolled-up and rolled-out planes of the film; the calculated doses on the corresponding points where the rolled-up film was placed were reconstructed into a rectangular dose matrix equivalent to that of the rolled-out plane of the film. The VMAT QA system was implemented in 3 clinical cases of prostate, nasopharynx, and pelvic metastasis. Each calculated dose on the rolled-out plane was compared with measurement values by modified gamma evaluation. Detected positions of dose disagreement on the rolled-out plane were also distinguished in cylindrical coordinates. The frequency of error occurrence and error distribution were summarized in a histogram and in an axial view of rolled-up plane to intuitively identify the corresponding positions of detected errors according to the gantry angle. Results: The dose matrix reconstructed from the developed VMAT QA system was used to verify the measured dose distribution along the arc trajectory. Dose discrepancies were detected on the rolled-out plane and visualized on the calculated dose matrix in cylindrical coordinates. The error histogram obtained by gamma evaluation enabled identification of the specific error frequency at each gantry angular position. The total dose error occurring on the cylindrical surface was in the range of 5%-8% for the 3 cases. Conclusions: The developed system provides a practical and reliable QA method to

Development of a novel quality assurance system based on rolled-up and rolled-out radiochromic films in volumetric modulated arc therapy

Energy Technology Data Exchange (ETDEWEB)

Park, Ji-Yeon; Lee, Jeong-Woo; Choi, Kyoung-Sik; Lee, Jung Seok; Kim, You-Hyun; Hong, Semie; Suh, Tae-Suk [Department of Biomedical Engineering and Research Institute of Biomedical Engineering, College of Medicine, Catholic University of Korea, Seoul 137-701 (Korea, Republic of); Research Institute of Health Science, College of Health Science, Korea University, Seoul 136-703 (Korea, Republic of) and Department of Radiation Oncology, Konkuk University Medical Center, Seoul 143-729 (Korea, Republic of); Department of Radiation Oncology, Anyang SAM Hospital, Anyang 430-733 (Korea, Republic of) and Department of Biomedical Engineering and Research Institute of Biomedical Engineering, College of Medicine, Catholic University of Korea, Seoul 137-701 (Korea, Republic of); Department of Radiation Oncology, Anyang SAM Hospital, Anyang 430-733 (Korea, Republic of); Department of Radiologic Science, College of Health Science, Korea University, Seoul 136-703 (Korea, Republic of); Department of Radiation Oncology, Konkuk University Medical Center, Seoul 143-729 (Korea, Republic of); Department of Biomedical Engineering and Research Institute of Biomedical Engineering, College of Medicine, Catholic University of Korea, Seoul 137-701 (Korea, Republic of)

2011-12-15

Purpose: To develop a cylindrical phantom with rolled-up radiochromic films and dose analysis software in the rolled-out plane for quality assurance (QA) in volumetric modulated arc therapy (VMAT). Methods: The phantom consists of an acrylic cylindrical body wrapped with radiochromic film inserted into an outer cylindrical shell of 5 cm thickness. The rolled-up films with high spatial resolution enable detection of specific dose errors along the arc trajectory of continuously irradiated and modulated beams in VMAT. The developed dose analysis software facilitates dosimetric evaluation in the rolled-up and rolled-out planes of the film; the calculated doses on the corresponding points where the rolled-up film was placed were reconstructed into a rectangular dose matrix equivalent to that of the rolled-out plane of the film. The VMAT QA system was implemented in 3 clinical cases of prostate, nasopharynx, and pelvic metastasis. Each calculated dose on the rolled-out plane was compared with measurement values by modified gamma evaluation. Detected positions of dose disagreement on the rolled-out plane were also distinguished in cylindrical coordinates. The frequency of error occurrence and error distribution were summarized in a histogram and in an axial view of rolled-up plane to intuitively identify the corresponding positions of detected errors according to the gantry angle. Results: The dose matrix reconstructed from the developed VMAT QA system was used to verify the measured dose distribution along the arc trajectory. Dose discrepancies were detected on the rolled-out plane and visualized on the calculated dose matrix in cylindrical coordinates. The error histogram obtained by gamma evaluation enabled identification of the specific error frequency at each gantry angular position. The total dose error occurring on the cylindrical surface was in the range of 5%-8% for the 3 cases. Conclusions: The developed system provides a practical and reliable QA method to

Searching for radiations in consumed meat in Lebanon in 1986

International Nuclear Information System (INIS)

Hage, N.

1987-01-01

The thesis is a survey on the contamination of meat in Lebanon following Chernobyl accident, taking into consideration that Lebanon is a big importer of meat from eastern european countries. The first part of the study presents an exhaustive description of radioactivity and different types of irradiation; the impact of Chernobyl accident on environment ; sources of contamination of meat by Iodine 131, Strontium 90 and Cesium 137; radiation doses admitted and radiation effects on men organs. The survey describes radioactivity analysis of one hundred samples of meat collected from different regions in Lebanon along the period dating from June to September 1986. Results showed the absence of radioactive contamination of consumed meat in Lebanon after Chernobyl accident. Recommendations are formulated for a permanent control of food products by Lebanese government in application of IAEA international regulations on preservation of food products from radioactive elements

Food irradiation in the Republic of Korea

International Nuclear Information System (INIS)

Byun, Myung-Woo; Yook, Hong-Sun; Lee, Ju-Woon

2001-01-01

There has been substantial progress in the application gamma radiation for food and medical products in Korea since the establishment of the commercial irradiation facility by Agricultural Products Distribution Corporation in 1987. The Korean Ministry of Health and Welfare in consultation with the Committee of Food Sanitation Deliberation and the Korean FDA accorded clearances of irradiation processing of a number of food products ranging from health foods, condiments and raw materials for food processing in 1987 followed by amendment in 1995. Gamma radiation from Co-60 was allowed for food processing with labeling requirement and restriction on re-irradiation. Annual irradiation processing of foods stands at about 2,000 metric tons. Authorisation to use irradiation for red meats and meat products is under consideration. A large number of business enterprises are utilizing the irradiation facility. A new multi-purpose commercial Co-60 irradiation plant is in the process of establishment in the country as a private company venture. In order to remove consumers' misunderstanding, a number of consumer education programmes have been implemented successfully with improvement of public perception. (author)

Food irradiation in the Republic of Korea

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung-Woo; Yook, Hong-Sun; Lee, Ju-Woon [Food Irradiation Research Team, Korea Atomic Energy Research Institute, Yusung, Taejon (Korea, Republic of)

2001-05-01

There has been substantial progress in the application gamma radiation for food and medical products in Korea since the establishment of the commercial irradiation facility by Agricultural Products Distribution Corporation in 1987. The Korean Ministry of Health and Welfare in consultation with the Committee of Food Sanitation Deliberation and the Korean FDA accorded clearances of irradiation processing of a number of food products ranging from health foods, condiments and raw materials for food processing in 1987 followed by amendment in 1995. Gamma radiation from Co-60 was allowed for food processing with labeling requirement and restriction on re-irradiation. Annual irradiation processing of foods stands at about 2,000 metric tons. Authorisation to use irradiation for red meats and meat products is under consideration. A large number of business enterprises are utilizing the irradiation facility. A new multi-purpose commercial Co-60 irradiation plant is in the process of establishment in the country as a private company venture. In order to remove consumers' misunderstanding, a number of consumer education programmes have been implemented successfully with improvement of public perception. (author)

Improvement in the storability and microbiological safety of minced meat products under refrigerated storage by a combination of irradiation and microbe-inhibiting physico-chemical factors

International Nuclear Information System (INIS)

Banati, D.; Farkas, J.; Andrassy, E.

1992-01-01

The storability of minced pork refrigerated at +2 C/degrees/ was examined after the following treatments: 1. vacuum packaging, 2. reduction of meat pH from 6 to 5.4 using ascorbic acid and acidic sodium pyrophosphate, and 3. combination of the latter treatment with gamma irradiation at a dose of 1 kGy. Low pH was sufficient in itself to improve storability by 2-6 days. Irradiation alone or combined with vacuum packaging prolonged storability by 4-9 days. A reduction in pH combined with irradiation did not give any further improvement in storability, storage for more than 3 weeks led to non-microbiological changes. The normal storage life of vacuum-packed beef sausages (consisting of beef, cereals, spices) is 12 days at 0-+2 C/degrees/, which could be increased to 30 days by irradiation (2 kGy or by reducing the water activity to 0.945 with glycerine

Residual Nitrite in Some Egyptian Meat Products and the Reduction Effect of Electron Beam Irradiation

OpenAIRE

Dalia A. Zahran; Gehan M.A. Kassem

2011-01-01

Nitrite, a curing agent of meat products, is a precursor of carcinogenic N-nitrosamines during processing of meat products or under human stomach conditions, as well as having its own toxicity. To investigate the residual nitrite level in meat products marketed in Egyptian markets, 160 samples of cured cooked (luncheon and frankfurter) and cured raw (oriental sausages and pastirma) meat products (40 sample each) were analyzed for residual nitrite by a spectrophotometric method. Samples were s...

Processed Meat Protein and Heat-Stable Peptide Marker Identification Using Microwave-Assisted Tryptic Digestion

Directory of Open Access Journals (Sweden)

Magdalena Montowska

2016-01-01

Full Text Available New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymatic cleavage and enzymatic digestion of denatured proteins in cooked meat of five species (cattle, horse, pig, chicken and turkey and processed meat products (coarsely minced, smoked, cooked and semi-dried sausages. Severe protein aggregation occurred not only in heated meat under harsh treatment at 190 °C but also in processed meat products. All the protein aggregates were thoroughly hydrolyzed aft er 1 h of trypsin treatment with short exposure times of 40 and 20 s to microwave irradiation at 138 and 303 W. There were much more missed cleavage sites observed in all microwave-assisted digestions. Despite the incompleteness of microwave-assisted digestion, six unique peptide markers were detected, which allowed unambiguous identification of processed meat derived from the examined species. Although the microwave-assisted tryptic digestion can serve as a tool for rapid and high-throughput protein identification, great caution and pre-evaluation of individual samples is recommended in protein quantitation.

Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen

International Nuclear Information System (INIS)

Moreno, Maria Luz Garcia

2001-01-01

Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N 2 atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p 3 CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

Ineffectiveness of a fluorometric method for identifying irradiated food base on thymine glycol

International Nuclear Information System (INIS)

Ewing, D.D.; Stepanik, T.M.

1992-01-01

At dosages used for food irradiation, some of the thymine present in the DNA of irradiated food may be converted to thymine glycol. A fluorometric assay for thymine glycol was investigated as a possible method of detecting irradiated foods based on this effect. Experiments were performed on homogenates of irradiated chicken breast meat and on DNA isolated from irradiated chicken breast meat. In both cases the assay was subject to interference from one of the reagents, o-aminobenzaldehyde, and lacked the necessary sensitivity to detect the thymine glycol produced by radiolysis of the DNA at relevant dosages

Radiation sensitivities of Listeria monocytogenes isolated from chicken meat and their growth at refrigeration temperatures

International Nuclear Information System (INIS)

Harsojo; Banati, D.; Ito, H.

1997-01-01

Listeria monocytogenes were isolated in 5 lots, more than one cell in each 25-g sample of 10 lots of chicken meat, which was obtained from several different areas in Japan. From taxonomic study, the psychrotrophic type of 3 isolates grew well at 4°C on Trypticase soy agar slant, whereas 2 isolates grew poorly. Cells of all isolates were sensitive to γ-irradiation in phosphate buffer, and the D 10 values obtained were 0.16 to 0.18 kGy under aerobic irradiation conditions similar to the values of salmonellae. In the chicken meat sample, the D 10 value obtained was 0.42 kGy the same value as in phosphate buffer under anaerobic irradiation conditions, and the necessary dose for inactivation of L. monocytogenes was estimated to be 2 kGy in raw chicken meat below 10 -4 CFU (colony forming unit) per gram. In the storage study of chicken meat which was inoculated with about 3×10 3 CFU per gram of L. monocytogenes, the psychrotrophic type of the isolates grew quickly at 7 to 10°C storage. However, a dose of 1 kGy was also effective to suppress the growth of L. monocytogenes at refrigeration temperatures below 10°C

Applicability of the Sunna dosimeter for food irradiation control

International Nuclear Information System (INIS)

Kovacs, A.; Baranyai, M.; Wojnarovits, L.; Miller, S.; Murphy, M.; McLaughlin, W.L.; Slezsak, I.; Kovacs, A.I.

2002-01-01

The quick development concerning the commercial application of food irradiation in the USA recently resulted in growing marketing of irradiated red meat as well as irradiated fresh and dried fruits. These gamma and electron irradiation technologies require specific dosimetry systems for process control. The new version of the Sunna dosimeter has been characterized in gamma, electron and bremsstrahlung radiation fields by measuring the optically stimulated luminescence (osl) at 530 nm both below and above 1 kGy, i.e. for disinfestation and for meat irradiation purposes. No humidity and no significant dose rate effect on the green osl signal was observed. The temperature coefficient was determined from 0 deg. C up to about 40 deg. C and to stabilize the osl signal after irradiation a heat treatment method was introduced. Based on these investigations the Sunna 'gamma' film is a suitable candidate for dose control below and above 1 kGy for food irradiation technologies

Effect of gamma radiation on residual nitrate and nitrite in some meat and chicken products

International Nuclear Information System (INIS)

Afifi, S.A.; Abdel-Daiem, M.H.

2006-01-01

This study was carried out to establish the residual nitrate and nitrite and concentrations of six heavy metals in meat products samples that purchased from retail outlets in Sharkia governorate, Egypt. The possibility of using gamma irradiation at doses of 3, 5 and 7 KGy for reducing residual nitrate and nitrite was studied. The results showed that most of samples under investigation above the maximum permissible limit of nitrate in Egypt. Gamma irradiation at doses of 3, 5 and 7 KGy reduced the levels of nitrate and nitrite proportionally to applied doses. The irradiation dose of 7 KGy was more effective for reducing the level of residual nitrate and nitrite. Heavy metals concentrations were determined using the inductively coupled plasma spectrometry (ICPS) in non-irradiated samples. The results showed that the concentration of Pb in meat products was ranged between 0.643-0.828, 0.548, 0.598-0.844, 0.574-0.877, 0.324-0.568 and 0.156-0.432 mg/kg (wet weight basis) in pastirma, chicken luncheon, fresh sausages, burger, minced chicken and minced beef meat, respectively, but the values of Hg ranged between 0.0965-0.839, 0.121, 0.147-0.218, 0.114-0.258, 0.087-0.143 and 0.057-0.124 mg/kg in pastirma, chicken luncheon, fresh sausages, burger, minced chicken and beef meat, respectively. The content of iron ranged between 0.336, 0.362-4.284, 0.364-0.611, 0.264-0.336 and 0.276-0.314 mg/kg in chicken luncheon, fresh sausages, burger, minced chicken and beef meat, respectively. However, the results indicated that, the most of meat products under investigation had high concentrations from toxic metals of Pb and Hg than the permissible limits that recommended by FAO/WHO of person daily. Therefore, the consumption of high amount of these commodities dose not pose a health risk for the consumer

Post-irradiation chemical analyses of poultry

International Nuclear Information System (INIS)

Singh, H.

1988-01-01

Salmonella contamination of chicken is a major public health concern, causing sickness and loss of productivity. Modern concentrated production methods increase the difficulty of Salmonella control. While heat pasteurization and chlorine treatment for Salmonella have shortcomings, low doses of gamma radiation are very effective in controlling Salmonella and spoilage microorganisms. The organoleptic shelf life of fresh chicken at 1 to 4 degrees Celsius (6 to 10 days) is extended by a factor of ∼ 2 by a dose of 2.5 kGy and does not increase further with higher doses up to ∼ 8 kGy. The reason for the lack of greater organoleptic shelf life by more than a factor of ∼ 2 is the continuing degradative changes in meat due to enzymatic activity. The product obtained with doses around 2.5 kGy is very good, and is acceptable up to doses of ∼ 8 kGy. Irradiation at doses higher than 2.5 kGy results in some radiation odor that disappears on storage at 1 to 4 degrees Celsius, and on roasting of the meat. The odor is due to the production of some of the small molecular weight volatile compounds, which are also produced by free-radical mediated autoxidation, thermal treatment, and enzymatic and microbial reactions with the meat components. Low-dose irradiation shows insignificant changes in the physical attributes like water-holding capacity, changes in proteins, amino acids, fats and rancidity indices. Review of the feeding studies with radiation-sterilized chicken meat (≥ 30 kGy, the Raltech study) indicated that the irradiated meat was wholesome and safe. It is therefore, reasonable to assume that the low-dose (≤ 8 kGy) irradiated chicken would also be safe. Also the two Federation of American Societies for Experimental Biology (FASEB) committees, which reviewed the over 100 identified volatile compounds produced in μg/kg (ppb) quantities, concluded that there were no ground for suspecting these products of being a hazard to the consumer

Currently developing opportunities in food irradiation and modern irradiation facilities

International Nuclear Information System (INIS)

Wanke, R.

1997-01-01

I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics M ini Cell . A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local o nsite control . Red meat: a currently developing opportunity. (Author)

Progress in food irradiation: Germany

International Nuclear Information System (INIS)

Diehl, J.F.

1978-01-01

The report on German results of irradiation of food covers the period from 1975 to 1978. Special attention is paid to the radiation-chemical changes of food, radiation microbiology with regard to clostridium botulinum, the enzymatic behaviour, physical alterations in several sorts of meat and vegetables after irradiation, tolerability investigations, mutagenicity tests, and, finally, legal aspects. (AJ) [de

Rolling Process Modeling Report: Finite-Element Prediction of Roll Separating Force and Rolling Defects

Energy Technology Data Exchange (ETDEWEB)

Soulami, Ayoub [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Lavender, Curt A. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Paxton, Dean M. [Pacific Northwest National Lab. (PNNL), Richland, WA (United States); Burkes, Douglas [Pacific Northwest National Lab. (PNNL), Richland, WA (United States)

2014-04-23

Pacific Northwest National Laboratory (PNNL) has been investigating manufacturing processes for the uranium-10% molybdenum (U-10Mo) alloy plate-type fuel for the U.S. high-performance research reactors. This work supports the Convert Program of the U.S. Department of Energy’s National Nuclear Security Administration (DOE/NNSA) Global Threat Reduction Initiative. This report documents modeling results of PNNL’s efforts to perform finite-element simulations to predict roll separating forces and rolling defects. Simulations were performed using a finite-element model developed using the commercial code LS-Dyna. Simulations of the hot rolling of U-10Mo coupons encapsulated in low-carbon steel have been conducted following two different schedules. Model predictions of the roll-separation force and roll-pack thicknesses at different stages of the rolling process were compared with experimental measurements. This report discusses various attributes of the rolled coupons revealed by the model (e.g., dog-boning and thickness non-uniformity).

Studies on radurization of chicken meat

International Nuclear Information System (INIS)

Harikumar, P.; Ninjoor, V.; Kumta, U.S.

1976-01-01

Process parameters for the preservation of chicken meat by low dose γ-radiation have been defined. Leg muscle and breast muscle samples were separately packed in polythylene pouches with without vacuum and exposed to γ-radiation (0.10 - 0.25 Mrad) at ice temperature. The irradiated samples along with the unirradiated controls were stored at 0-4 degC. The quality attributes of the samples were assessed in terms of the organoleptic score and biochemical parameters such as TMAN, TVBN and TBA values. The results showed that the unirradiated samples spoiled during 10 days storage while irradiated samples were acceptable upto 21 days. Vacuum packaging prior to irradiation was found to suppress the TVBN, and TBA values throughout the storage period. This resulted in the enhanced acceptibility of the product during storage. (author)

Influence radurization on the sensory properties of broiler meat

International Nuclear Information System (INIS)

Zabielski, J.; Fiszer, W.; Mroz, J.; Niewiarowicz, A.

1981-01-01

The sensory properties of normal, PSE and DFD chicken carcasses have been investigated. Raw carcasses treated with 2,5 kGy and 5,0 kGy could be distinguished from non-irradiated by its appearance and slight irradiation odour, however all samples were in the acceptable range. The broiler carcasses after 14 days of storage in 4+-1 degC had received sensory acceptance ratings comparable with fresh, non-irradiated samples. Due to unpalatable odour, the shelf-life of radurized PSE carcasses was limited to 14 days in comparison with 21 days for normal and DFD type broiler meat. (author)

Recent developments in the use of 2-alkylcyclobutanones as markers for irradiated lipid-containing foods

International Nuclear Information System (INIS)

Stewart, E.M.; Department of Agriculture for Northern Ireland, Belfast; Moore, S.; Graham, W.D.; McRoberts, W.C.; Hamilton, J.T.G.

1998-01-01

Complete text of publication follows. The use of 2-alkylcyclobutanones as markers for irradiated fat-containing foods has been well documented in the recent years. Initial development of the method concentrated on the detection of 2-dodecylcyclobutanone (2-DCB) in irradiated chicken meat with the methodology being subsequently modified to also detect 2-tetradecylcyclobutanone (2-TCB). The method has been validated by interlaboratory blind trials for chicken meat, pork and liquid whole egg, and was finally adopted as a European Standard (en1785) for the detection of irradiated fat-containing foods by the European Committee for Standardization (CEN) in 1996. Work has continued to further extend the applicability of this irradiation detection test to other fat-containing foods. Experimental work has shown that 2-DCB and 2-TCB can be used as markers for irradiated salmon meat, Camembert cheese, mango and papaya. The effects of irradiation dose and storage on the cyclobutanone concentration of Camembert cheese, mango and papaya have been studied while the effects of dose and temperature of irradiation were investigated for salmon meat. Other recent studies have included the investigation of the supercritical fluid extraction (SFE) technique as an alternative means of fat extraction from irradiated foods and, in addition, for extraction of the cyclobutanones directly from samples. Work is also progressing on the development of an enzyme-linked immunosorbent assay (ELISA) for the detection of cyclobutanones with the view to developing a rapid screening test for irradiated fat-containing foods

Evaluation of irradiation in foods using DNA comet assay

International Nuclear Information System (INIS)

Khawar, Affaf; Bhatti, Ijaz Ahmad; Khan, Q.M.; Ali, T.; Khan, A.I.; Asi, M.R.

2011-01-01

Comet assay is a rapid, inexpensive and sensitive biological technique to detect DNA damage in food stuffs by irradiation. In this study the Comet assay is applied on foods of plant and animal origins. Samples were irradiated by using 60 Co gamma-radiation source. The applied doses were 2, 6 and 10 kGy for food of plant origin and 0.5, 1 and 2 kGy for meat items. The un-irradiated and irradiated samples were clearly differentiated on the basis of DNA fragmentation. During the electrophoresis study, it was found that in un-irradiated cells DNA remained intact and appeared as Comets without tail whereas in irradiated cells Comets with tails were visible due to stretching of fragmented DNA. Moreover, it was also revealed that the DNA tail length was dose dependent. Dry food stuffs (seeds) showed good results as compared to moist foods (meat, fruits and vegetables) due to the absence of background damage. (author)

Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

International Nuclear Information System (INIS)

Ahn, D.U.; Nam, K.C.

2004-01-01

Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% α-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+α-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid

Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

Energy Technology Data Exchange (ETDEWEB)

Ahn, D.U. E-mail: duahn@iastate.edu; Nam, K.C

2004-10-01

Beef loins with 3 different aging times after slaughter were ground, added with none, 0.1% ascorbic acid, 0.01% sesamol+0.01% {alpha}-tocopherol, or 0.1% ascorbic acid+0.01% sesamol+0.01% tocopherol. The meats were packaged in oxygen-permeable bags, irradiated at 2.5 kGy, and color, oxidation-reduction potential (ORP), lipid oxidation and volatile profiles were determined. Irradiation decreased the redness of ground beef, and visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During aerobic storage, S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol+{alpha}-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol+tocopherol in irradiated ground beef was superior to that of ascorbic acid.

National symposium on food irradiation

International Nuclear Information System (INIS)

1979-10-01

This report contains abstracts of papers delivered at the National symposium on food irradiation held in Pretoria. The abstracts have been grouped into the following sections: General background, meat, agricultural products, marketing and radiation facilities - cost and plant design. Each abstract has been submutted separately to INIS. Tables listing irradiated food products cleared for human consumption in different countries are given as well as a table listing those irradiated food items that have been cleared in South Africa

Currently developing opportunities in food irradiation and modern irradiation facilities

Energy Technology Data Exchange (ETDEWEB)

Wanke, R [Director Business Development. SteriGenics International Inc. 17901 East Warren Avenue No. 4, Detroit, Michigan 48224-1333 (United States)

1998-12-31

I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics {sup M}ini Cell{sup .} A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local {sup o}nsite control{sup .} Red meat: a currently developing opportunity. (Author)

Currently developing opportunities in food irradiation and modern irradiation facilities

Energy Technology Data Exchange (ETDEWEB)

Wanke, R. [Director Business Development. SteriGenics International Inc. 17901 East Warren Avenue No. 4, Detroit, Michigan 48224-1333 (United States)

1997-12-31

I. Factor currently influencing advancing opportunities for food irradiation include: heightened incidence and awareness of food borne illnesses and causes. Concerns about ensuring food safety in international as well as domestic trade. Regulatory actions regarding commonly used fumigants/pesticides e.g. Me Br. II. Modern irradiator design: the SteriGenics {sup M}ini Cell{sup .} A new design for new opportunities. Faster installation of facility. Operationally and space efficient. Provides local {sup o}nsite control{sup .} Red meat: a currently developing opportunity. (Author)

Detection of irradiated food by the changes in protein molecular mass distribution

International Nuclear Information System (INIS)

Niciforovic, A.; Radojcic, M.; Milosavljevic, B.H.

1998-01-01

Complete text of publication follows. The present work deals with the radiation-induced damage of proteins, which is followed by the change in the molecular mass. The phenomenon was studied on protein rich samples, i.e., chicken meat and dehydrated egg white. The radiation dose applied was in the range of the ones used for food microbial control. Chicken drumstick and chicken white meat proteins were separated according to their molecular mass. The protein profile was compared to the meat samples irradiated in the frozen state with 5 kGy at 60 Co source. In the case of chicken white meat, irradiation produces both nonselective protein scission (e.g. the amount of proteins of molecular mass larger than 30 kDa decreases, while the amount of proteins of molecular mass smaller than 30 kDa increases), and selective protein scission (e.g. appearance of a protein fragment of molecular mass equal to 18 kDa). In the case of chicken drumstick proteins the irradiation induces both the protein scission and the aggregation. The changes are nonspecific as well as specific and the generation of Mm = 18 kDa protein fragment was observed again. Irradiation of aerated dehydrated egg white proteins produces only nonselective protein scission. The results are discussed in view of the routine application of SDS-PAGE method for the detection of irradiated foodstuff

NUMERICAL EVALUATION OF TEMPERATURE DISTRIBUTION IN THE ROLLING MILL ROLLS

Directory of Open Access Journals (Sweden)

José Claudino de Lira Júnior

2013-06-01

Full Text Available In hot rolling processes occur changes in the profile of the rolling mill rolls (expansion and contraction and constant wear due to mechanical stress and continuous thermal cycles of heating/cooling caused by contact rolled material- working roll and the cooling system by water jets in their surface, decreasing their lifetime. This paper presents a computational model to simulate the thermal performance of rolling mill rolls. The model was developed using the finite volume method for a transient two-dimensional system and allows calculating the temperature distribution of the rolling mill rolls under various conditions of service. Here it is investigated the influence of flow rate and temperature of the cooling water on the temperature distribution. The results show that the water temperature has greater influence than the water flow to control the surface temperature of the cylinders.

National symposium on food irradiation

International Nuclear Information System (INIS)

Beyers, M.; Brodrick, H.T.; Van Niekerk, W.C.A.

1980-01-01

This report contains proceedings of papers delivered at the national symposium on food irradiation held in Pretoria. The proceedings have been grouped into the following sections: general background; meat; agricultural products; marketing; and radiation facilities - cost and plant design. Each paper has been submitted separately to INIS. Tables listing irradiated food products cleared for human consumption in different countries are given

Food irradiation

International Nuclear Information System (INIS)

Matsuyama, Akira

1990-01-01

This paper reviews researches, commentaries, and conference and public records of food irradiation, published mainly during the period 1987-1989, focusing on the current conditions of food irradiation that may pose not only scientific or technologic problems but also political issues or consumerism. Approximately 50 kinds of food, although not enough to fill economic benefit, are now permitted for food irradiation in the world. Consumerism is pointed out as the major factor that precludes the feasibility of food irradiation in the world. In the United States, irradiation is feasible only for spices. Food irradiation has already been feasible in France, Hollands, Belgium, and the Soviet Union; has under consideration in the Great Britain, and has been rejected in the West Germany. Although the feasibility of food irradiation is projected to increase gradually in the future, commercial success or failure depends on the final selection of consumers. In this respect, the role of education and public information are stressed. Meat radicidation and recent progress in the method for detecting irradiated food are referred to. (N.K.) 128 refs

77 FR 71312 - Irradiation in the Production, Processing and Handling of Food

Science.gov (United States)

2012-11-30

.... FDA-1999-F-4617 (Formerly Docket No. 1999F-5321)] Irradiation in the Production, Processing and... Administration (FDA) is amending the food additive regulations to provide for the safe use of a 4.5 kilogray (kGy... meat, meat byproducts, and certain meat food products to reduce levels of foodborne pathogens and...

Studies on some irradiated food products

International Nuclear Information System (INIS)

Mohammed, H.M.B.

1998-01-01

The aim of this investigation was to study the possibility of using some doses of gamma irradiation and cold storage (4+1 C) for improving the hygienic quality and shelf-life of some meat products ( beef luncheon, processed minced beef and fresh beef sausage). luncheon meat samples were irradiated at doses of 4,6,8,10 and 12 k Gy, while beef and sausage samples were subjected to 4,6 and 8 KGy gamma rays doses and the effects of irradiation on the organoleptic properties, microbiological aspects and the chemical composition were studied during cold storage (4+1 C) of samples. Attention was focussed on the changes occurred in the organoleptic properties of these products by the evaluation of sensory scores for appearance, color and odor of samples post irradiation and during cold storage (4+1 C). In addition, the effects of treatments and cold storage on the microbiological quality by the determination of total bacterial count, total psychropilic bacteria, total coliforms, total molds and yeasts, staphylococcus aureus, streptococcus faecalis as well as the detection of salmonellae were studied

Radiation resistance of lactobacilli isolated from radurized meat relative to growth and environment

International Nuclear Information System (INIS)

Hastings, J.W.; Holzapfel, W.H.; Niemand, J.G.

1986-01-01

Of 113 lactobacilli isolated from radurized (5 kGy) minced meat, 7 Lactobacillus sake strains, 1 L. curvatus strain, and 1 L. farciminis strain were used for radiation resistance studies in a semisynthetic substrate (i.e., modified MRS broth). Five reference Lactobacillus spp. one Staphylococcus aureus strain, and one Salmonella typhimurium strain were used for comparative purposes. All L. sake isolates exhibited the phenomenon of being more resistant to gamma-irradiation in the exponential (log) phase than in the stationary phase of their growth cycles by a factor of 28%. Four reference strains also exhibited this phenomenon, with L. sake (DSM 20017) showing a 68% increase in resistance in the log phase over the stationary phase. This phenomenon was not common to all bacteria tested and is not common to all strains with high radiation resistance. Four L. sake isolates and three reference strains were used in radiation sensitivity testing in a natural food system (i.e., meat). The bacteria were irradiated in minced meat and packaged under four different conditions (air, vacuum, CO 2 , and N 2 ). Organisms exhibited the highest death rate (lowest D 10 values [doses required to reduce the logarithm of the bacterial population by 1] under CO 2 packaging conditions, but resistance to irradiation was increased under N 2 . The D 10 values of the isolates were generally greater than those of the reference strains. The D 10 values were also higher (approximately two times) in meat than in a semisynthetic growth medium

Current state of waste and food irradiation

International Nuclear Information System (INIS)

Horacek, P.

1979-01-01

Research and industrial applications are briefly described of irradiation technology in Czechoslovakia and in other countries. Intensive research into the irradiation of meat, grain, fruit and vegetables is going on; it has not, however, been widely applied in practice. The objective of the research into industrial and agricultural waste irradiation is to make the wastes usable as fertilizers or feed additives for farm animals. (M.S.)

Food Irradiation Is Done in Grays, not Rads

International Nuclear Information System (INIS)

Strom, Daniel J.

2002-01-01

One federal agency has chosen to use exclusively modern SI units of radiation dose in its regulations: the FDA. While not exactly hot news, this bold move by a U.S. government agency on November 26, 1997, should be noted by those who wish to encourage the switch from curies, working level months, rads, rems, and roentgens to becquerels, joule hours per cubic meter, grays, sieverts, and coulombs per kilogram. The regulation is 21 CFR 179, Irradiation in the Production, Processing, and Handling of Food. Specifically, 21 CFR 179.26 (b) 8. permits meat irradiation up to 4.5 kGy for refrigerated meat and 7.0 kGy for frozen meat. Prior to the 1997 addition, radiation doses had been quoted in grays (kGy) with rad (Mrad) values in parentheses. In the 1997 addition, the Mrads disappeared

The effect of roll with passive segment on the planetary rolling process

Directory of Open Access Journals (Sweden)

Qing-Ling Zeng

2015-03-01

Full Text Available In three-roll planetary rolling process, there is secondary torsion phenomenon that may lead to rolling instability. This article proposed a new idea to alleviate the secondary torsion phenomenon by dividing the secondary torsion segment out of the roll as an independent and passive one. To study the performance of the roll with passive segment, the three-dimensional finite element models of planetary rolling process using actual roll or new roll with passive segment involving elastic–plastic and thermal–mechanical coupling were established by the software ABAQUS/Explicit, and a series of analysis had been done successfully. The rolling temperature and rolling force of planetary mill were in good agreement with the measured results, which indicated that the finite element method would supply important reference merit for three-dimensional thermo-mechanical simulation of the three-roll planetary rolling process. Comparing the simulation results of the two models, the results indicated that the change in the roll structure had just a little influence on the metal deformation, temperature, and rolling force, but it lessened the secondary torsion deformation effectively and improved the outside roundness of the rolled tube slightly. The research provided a new idea for the roll design of three-roll planetary mill (PSW.

Recent status of development and irradiation performance for plate type fuel elements with reduced 235U enrichment at NUKEM

International Nuclear Information System (INIS)

Hrovat, M.F.; Hassel, H.W.

1984-01-01

According to the present state of development full size test fuel elements with the maximum uranium densities of 2,2 g U/cm 3 meat for UAlsub(x), 3,2 g U/cm 3 meat for U 3 O 8 and 4,8 g U/cm 3 meat for U 3 Si 2 can be fabricated at NUKEM in production scale. Special chemical procedures for the uranium recovery were developed ensuring an economic fuel fabrication process. The post irradiation examinations (PIE) of 12 UAlsub(x) (U density 2,2 g U/cm 3 meat) and U 3 O 8 (up to 3,1 g U/cm 3 meat) test plates irradiated in the ORR, Oak Ridge research reactor, were terminated. All 12 test plates show unobjectionable irradiation behavior. Extensive irradiation tests on full size fuel elements were performed. All inserted elements show perfect irradiation behavior. The PIE of the first HFR Petten U 3 O 8 fuel elements are in progress. The full size ORR U 3 Si 2 fuel elements with so far highest uranium density of 4,76 g U/cm 3 meat achieved a burnup of 50 % loss of 235 U up to May 1983. One element was withdrawn from the reactor for PIE, the second will be irradiated to a burnup of 75 % loss of 235 U. The further development is concentrated on Usub(x)Sisub(y) fuel with highest uranium density. U 3 Si miniplates with up to 6,1 g U/cm 3 meat are supplied meeting the required specification, U 3 Si miniplates with 6,7 g U/cm 3 are in fabrication. (author)

The effect of roll gap geometry on microstructure in cold-rolled aluminum

DEFF Research Database (Denmark)

Mishin, Oleg; Bay, B.; Winther, G.

2004-01-01

Microstructure and texture are analyzed through the thickness of two aluminum plates cold-rolled 40% with different roll gap geometries. It is found that both texture and microstructure are strongly affected by the rolling geometry. After rolling with intermediate-size draughts a rolling-type tex......Microstructure and texture are analyzed through the thickness of two aluminum plates cold-rolled 40% with different roll gap geometries. It is found that both texture and microstructure are strongly affected by the rolling geometry. After rolling with intermediate-size draughts a rolling...... layers. In these layers, extended planar dislocation boundaries are frequently found to be inclined closely to the rolling direction. The subsurface and central layers of this plate exhibit microstructures similar to those in the plate rolled with intermediate draughts. It is suggested...

Is food irradiation an alternative to chemical preservation?

International Nuclear Information System (INIS)

Horacek, P.

1987-01-01

The history is presented of food irradiation. The foods irradiated and the doses used are reported. The industrial use of food irradiation is restricted to a single industrial irradiation plant in Japan and several small facilities for irradiating herbs and feeds for special laboratory animal breeds. The limited application of the method is caused by high prices of radiation sources and adverse side effects (potato rotting, bad smell of meat, etc.). (M.D.). 1 fig., 1 tab

Lactobacilli and ionising radiation: an example of the application to meat and meat products. Laktobazillen und ionisierende Strahlung als Beispiel einer Anwendung auf Fleisch und Fleischprodukte

Energy Technology Data Exchange (ETDEWEB)

Holzapfel, W.H. (Inst. fuer Hygiene und Toxikologie, Bundesforschungsanstalt fuer Ernaehrung, Karlsruhe (Germany))

1992-01-01

Ionising radiation provides a practical pasteurisation method for the terminal treatment of refrigerated vacuum-packaged meat products with the aim of shelf life extension. However, the relatively high radiation resistance ([gamma]-D[sub 10] = 0.70-1.2 kGy) of typical meat Lactobacilli, especially Lb. sake, selectively favours their total domination after treatments with 5 kGy. Typical meat strains show higher resistance (in term of [gamma]-D[sub 10] values the decimal reduction value due to irradiation) in the log (exponential) than in the stationary phase. This phenomenon was observed both in semi-synthetic broth and in meat, and may be explained in terms of a DNA repair mechanism operative during the exponential phase. Packaging under different gas atmospheres resulted in increased resistance to radiation in presence of N[sub 2], whilst the highest death rate was observed in presence of CO[sub 2]. (orig.)

Analysis of volatile organic compounds and sensory characteristics of pork loin samples irradiated to high doses

International Nuclear Information System (INIS)

Hou Zhengchi; Sun Dakuan; Qin Zongying; Jin Jiang; Zhu Liandi; Yao Side; Sheng Kanglong

2005-01-01

Fresh pork loin samples, protein enzyme inactivated at (72 ± 3) degree C and vacuum packaged, were irradiated to up to 45 kGy at -20 degree C by 60 Co γ-rays. The irradiated samples were examined by various kinds of method to study high dose irradiation effects of sensory changes (meat color and off-odor), transverse shearing strength, weight loss in steam cooking, volatile organic compounds, and lipid oxidation. The results showed that the high dose irradiation produced no serious effects to the pork loin samples, and volunteer responses showed fine acceptability to the irradiated meat. (authors)

Alteration by irradiation and storage at amount of heme iron in poultry meat; Alteracoes provocadas pela irradiacao e armazenamento nos teores de ferro heme em carne de frango

Energy Technology Data Exchange (ETDEWEB)

Souza, Adriana Regia Marques de; Arthur, Valter Arthur [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos e Radioentomologia; Canniatti-Brazaca, Solange Guidolin [Escola Superior de Agricultura Luiz de Queiroz (ESALQ/USP), Piracicaba, SP (Brazil). Dept. de Agroindustria, Alimentos e Nutricao]. E-mail: sgcbraza@esalq.usp.br

2007-04-15

Studies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 deg C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. (author)

The application of high dose food irradiation

International Nuclear Information System (INIS)

Bruyn, I. De

1997-01-01

During the 1950's to end 1970's the United States Army developed the basic methodology to produce shelf stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive 'dried cooked' taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 25 to 45 kGy (depending on the product) at a temperature of between -20 and -40 Centigrade to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions. The product can be guaranteed for more than two years as long as the integrity of the packaging is maintained. (Author)

The application of high dose food irradiation

Energy Technology Data Exchange (ETDEWEB)

Bruyn, I. De [Atomic Energy Corporation of South Africa LTD, Building 2000, P.O. Box 582, Pretoria 0001, (South Africa)

1997-12-31

During the 1950`s to end 1970`s the United States Army developed the basic methodology to produce shelf stable irradiated meat, seafood and poultry products. These products are normally packed without gravy, sauce or brine, as liquid is not required to sterilize the product as in the canning process. This leads to the distinctive `dried cooked` taste normally associated with roasts opposed to the casserole taste usually associated with tinned meats. The meats are cooked, chilled, portioned, vacuum packed and irradiated to the required minimum dose of 25 to 45 kGy (depending on the product) at a temperature of between -20 and -40 Centigrade to ensure absolute sterility even under tropical conditions. The product is packaged in a high quality four layer laminate pouch and will therefore not rust or burst even under adverse weather conditions. The product can be guaranteed for more than two years as long as the integrity of the packaging is maintained. (Author)

Prevalence and antibiotic resistance of Salmonella spp. in meat products, meat preparations and minced meat

Science.gov (United States)

Rašeta, M.; Mrdović, B.; Janković, V.; Bečkei, Z.; Lakićević, B.; Vidanović, D.; Polaček, V.

2017-09-01

This study aimed to determine Salmonella spp. prevalence in meat products, meat preparations and minced meat. Over a period of three years, a total of 300 samples were taken (100 RTE meat products, 100 meat preparations and 100 minced meat) and examined for the presence of Salmonella spp. Sampling was carried out at the warehouses of the food manufacturers. Salmonella spp. were not detected in RTE meat products, while 7% of semi-finished meat products (fresh sausages, grill meat formed and unformed) contained Salmonella, as did 18% of minced meats (minced pork II category, minced beef II category, mixed minced meat). The 25 Salmonella isolates obtained were examined for antibiotic resistance by the disk diffusion test, according to the NCCLS and CLSI guidelines. Isolates showed resistance to ampicillin and nalidixic acid (80%), tetracycline (72%), cefotaxime/clavulanic acid (48%), but not to gentamicin (8%) or trimethoprim/sulfamethoxazole (0%).

RELATIONSHIP BETWEEN ROLLING AND SLIP RESISTANCE IN ROLLING BEARINGS

Directory of Open Access Journals (Sweden)

L. M. Bondarenko

2016-06-01

Full Text Available Purpose. About one of the causes of slip rolling is known from the second half of the 19th century, it was believed that the slip resistance appears at the place of contact due to different speeds on the arc of contact. Only in the mid-20th century it was proved that this resistance is negligible in rolling resistance. However (for some unknown reason it is ignored the fact that in practice in rolling bearings may rotate both the inner ring with a stationary outer one, and vice versa almost in equal relations. It is not taken into account the fact that the ball or roller in the rolling bearings runs the different distance along the roller path of the outer and inner bearing cages in one revolution. This fact is not taken into account in determining the calculated values for the friction coefficient of a rolling bearing reduced to the shaft. Therefore, the aim of this work is to determine the influence of path length on the track riding the outer and inner race of the bearing on the determination of the calculated value of the coefficient of friction of rolling bearings is given to the shaft. Methodology. The solution technique is based on the theory of plane motion of a rigid body, the theory of Hertzian contact deformation and the analytical dependencies for determination of coefficient of rolling friction. Findings. The obtained dependences on determination of rolling resistance of the balls or rollers along the bearing tracks of inner and outer bearing cages as well as path difference metering of the rolling on them allows to analytically obtain the rolling resistance and slipping for any size of bearings and different devices of bearing units. It is also possible at the design stage of rolling nodes to handle not only the design but also the content of the node. Originality. Using the analytical dependences for determination of the rolling resistance of bodies at point and line contacts, and also account for the difference in the path of the

Roll-to-Roll production of carbon nanotubes based supercapacitors

Science.gov (United States)

Zhu, Jingyi; Childress, Anthony; Karakaya, Mehmet; Roberts, Mark; Arcilla-Velez, Margarita; Podila, Ramakrishna; Rao, Apparao

2014-03-01

Carbon nanomaterials provide an excellent platform for electrochemical double layer capacitors (EDLCs). However, current industrial methods for producing carbon nanotubes are expensive and thereby increase the costs of energy storage to more than 10 Wh/kg. In this regard, we developed a facile roll-to-roll production technology for scalable manufacturing of multi-walled carbon nanotubes (MWNTs) with variable density on run-of-the-mill kitchen Al foils. Our method produces MWNTs with diameter (heights) between 50-100 nm (10-100 μm), and a specific capacitance as high as ~ 100 F/g in non-aqueous electrolytes. In this talk, the fundamental challenges involved in EDLC-suitable MWNT growth, roll-to-roll production, and device manufacturing will be discussed along with electrochemical characteristics of roll-to-roll MWNTs. Research supported by NSF CMMI Grant1246800.

Development of detection methods for irradiated foods - Development of detection method for radiolytic products of irradiated foods

Energy Technology Data Exchange (ETDEWEB)

Kim, Kyong Su; Lee, Eun Ryong; Hong, Hae Jung [Chosun University, Kwangju (Korea)

2000-07-01

Meats, nuts, legumes and cereals were irradiated with {sup 60}Co {gamma}-ray. The detection methods included the fat extraction from samples, isolation of hydrocarbons and 2-alkylcyclobutanones by florisil column chromatography and analyses of GC-FID and GC/MS analyzers. Concentrations of hydrocarbons and 2-clobutanones increased with the irradiation dose in meat, nuts, legumes and cereals. In nuts (sesame seeds, black sesame seeds, perilla seeds, pine nuts and peanuts), legumes (white beans, black soybeans, yellow bean sprout soybeans, mouse-eyed soybeans, mung beans, kidney beans and small red beans) and cereals (brown rice, corns and wheat), 8-heptadecene and 1,7-hexadecadiene originated from oleic acid and 6,9-heptadecadiene and 1,7,10-hexadecatriene induced from linoleic acids were the major hydrocarbons due to the composition of fatty acids. Concentrations of radiation-induced hydrocarbons in nuts were slightly reduced and hydrocarbons were still significantly detectable, during 6 months at -18 deg. C. In meats and nuts, 2-(5'-tetradecenyl)cyclobutanone formed from oleic acid was found in most. 2-Dodecylcyclobutanone was detected in a large amount. The concentrations of radiation-induced 2-alkylcyclobutanones in meats slightly decreased, but relatively constant during 6 months at -18 deg. C. 62 refs., 45 figs., 25 tabs. (Author)

Development of shelf-stable meat sausages using gamma irradiation

International Nuclear Information System (INIS)

Seri Chempaka Mohd Yusof; Muhammad Lebai Juri; Mariani Deraman

2006-01-01

Irradiation techniques have been applied in development of ready to eat or shelf stable sausages. These sausages can be eaten directly without the need for prior heating or cooking procedure and displayed in the room temperature on the shelves of the retailers without frozen facilities. This study was designed to investigate the acceptability and microbial status of packed ready to eat sausages that had been sterilized using gamma irradiation at MINTec-Sinagama. Packed pre-cooked sausage samples (sealed in plastic-polyethylene individually) were irradiated with different doses of 2.5 kGy, 3.5 kGy and 5.5 kGy. Acceptability of the sausages was determined through sensory evaluation by 30 members of untrained panelists comprising of staffs of MINT. A 5 points hedonic rating scale was used. The attributes evaluated were rancidity, texture, chewiness, juiciness, aroma, colour, shape and overall acceptance. Samples irradiated with doses 3.5 kGy were the most acceptable followed by samples irradiated with doses 2.5 kGy and 5.5 kGy respectively. Irradiation with doses up to 2.5 kGy will virtually eliminate disease-causing microorganisms and pathogens. The total microbial count, detection of Salmonella, Escherichia coli, Staphylococcus aureus and fungi in these samples were determined and discussed. (Author)

Detection of irradiated poultry products using the direct epifluorescence filter technique

International Nuclear Information System (INIS)

Copin, M.P.; Bourgeois, C.

1992-01-01

Food irradiation has developed during the last few years. Nevertheless this development would be larger if there was a recognized method to detect whether a foodstuff had been irradiated. BETTS et al. (1988) suggested a method based on the comparison of an aerobic plate count (APC) with a count obtained using the Direct Epifluorescence Filter Technique (DEFT). They showed that the APC of an irradiated product was considerably lower than that obtained by the DEFT; in this case the DEFT count gave an indication of the number of viable microbial population in the product before irradiation; the APC of a non irradiated product was very well correlated with the DEFT count. In the present work both methods were tested on deep frozen mechanically deboned chicken meat (MDCM) and fresh chicken meat. The fluorochrome used for the DEFT was acridine orange; the mesophilic microflora was counted on 'Plate Count Agar'. According to the results obtained with the deep frozen MDCM, aerobic plate counts and DEFT counts are very similar during 100 days of storage when the product has not been irradiated; if it has been irradiated the difference between the two counts is high (about two logarithmic units). With this method it is thus possible to detect an irradiated product and to know the number of viable microbial cells in the irradiated product before the treatment. The method was tested on fresh chicken meat stored at 4 deg C. At the beginning of the storage period, it is possible to detect irradiated products, but at the end the method fails. In the latter case, irradiation can be detected, but it would be impossible to say that a product had not been irradiated. This method is potentially applicable to deep frozen products, more than to fresh products

Researches and commercialization of food irradiation technology in China

International Nuclear Information System (INIS)

Gao Meixu; Ha Yiming; Chen Hao; Liu Chunquan; Chen Xiulan

2007-01-01

The status of food irradiation on research, standard and commercialization is described in the paper. The main research fields now include degradation of chloramphenicol residue by irradiation, promoting safety of meat products, frozen seafood and ready-to-eat products by irradiation, lower activity of allergic protein by irradiation, identification of irradiated food and irradiation as a phytosanitary treatment. The existed standards need to be revised, and new standard need to be established. The commercialization stages of food irradiation and quality assurance system of irradiation company are also analyzed. (authors)

Study of the residual porosity in fuel plate cores based on U3O8 - Al dispersions

International Nuclear Information System (INIS)

Durazzo, M.

2005-01-01

The residual porosity in the meat of nuclear dispersion fuel plates, the fabrication voids, explains the corrosion behaviour of the meats when exposed to the water used as coolant and moderator of MTR type research reactors. The fabrication voids also explain variations in irradiation performance of many fuel dispersion for nuclear reactors. To obtain improved corrosion and irradiation performance, we must understand the fabrication factors that control the amount of void volume in fuel plate meats. The purpose of this study was to investigate the void content of aluminum-base dispersion-type U 3 O 8 -Al fuel plates depending on the characteristics of the starting fuel dispersion used to produce the fuel meat, which is fabricated by pressing. The void content depends on the U 3 O 8 concentration. For a particular U 3 O 8 content, the rolling process establishes a constant void concentration, which is called equilibrium porosity. The equilibrium quantity of voids is insensitive to the initial density of the fuel compact. (author)

Progress in food irradiation: Netherlands

Energy Technology Data Exchange (ETDEWEB)

Stegeman, H

1982-11-01

The Dutch contribution gives an accurate description of the gamma radio preservation facility where a great variety of types of fruit, vegetables, meat and spices were treated with radiosensitivity of bacteria and fungi as well as spores being tested. Wholesomeness studies were limited to feeding tests on pigs and mutagenity tests on Salmonella typhimurium. 12 products were given as authorized for irradiation stating irradiation effect, radiation dose and shelf-life duration.

The return of food irradiation

International Nuclear Information System (INIS)

Hammerton, K.

1992-01-01

In discussing the need for food irradiation the author examines the problems that arise in processing foods of different kinds: spices, meat, fruits and vegetables. It is demonstrated that the relatively low dose of radiation required to eliminate the reproductive capacity of the pest can be tolerated by most fruits and vegetables without damage. Moreover the safety of irradiated food is acknowledged by major national and international food organizations and committees. The author agreed that when food irradiation has been approved by a country, consumers should be able to choose between irradiated and non-irradiated food. To enable the choice, clear and unambiguous labelling must be enforced. 13 refs., 1 tab., ills

Use of high irradiation doses for preservation of canned beef

International Nuclear Information System (INIS)

Hammad, A.A.I; Salem, F.A.; El-Sahy, K.M.; Rady, A.; Badr, H.H.

1997-01-01

The effect of high irradiation doses (11.25,22.5 and 45 KGy) on the bacteriology, organoleptic quality and shelf - life extension of beef meat that are hermetically sealed in metal cans was investigated in comparison with commercial heat sterilization. The unirradiated cans of pre cooked (enzyme inactivated) unirradiated beef were swollen after only one month of storage at ambient temperature (20-30 degree). Application of 11.25 and 22.5 kGy to vacuum packed and enzyme inactivated beef was not enough for sterilization and only delayed swelling of beef cans. Application of 45 KGy irradiation dose prevented swelling of beef vans up to 12 months at ambient temperature and provided meat product, similar to the commercial heat sterilized one, organoleptically acceptable and microbiologically safe. Running title: Radiation sterilization of meat

Detection of radiation treatment of meat by novel techniques of DNA comet assay

International Nuclear Information System (INIS)

Khan, A.A.; Khan, H.M.

2002-01-01

Treatment of food to ionizing radiation is being progressively used in many countries to inactivate food pathogens, to eradicate pests and to extend shelf life; thereby contributing to safer and more plentiful food supply. Food control agencies throughout the world need some reliable, simple and rapid methods for detection of irradiated foods to ensure free choice of consumer and to enforce labeling. The DNA comet assay offers great potential as a rapid tool to screen irradiated and unirradiated samples of several kinds of foods. In the present study, frozen beef has been investigated for detection of irradiation treatment. The samples were subjected to radiation doses of 0,4,5 and 7.0 kGy and were stored in freezer before analysis. The cells were extracted into cold PBS solutions, embedded into the agarose gel on microscope slides, lysed and electrophoressed at a voltage of 2v/cm for 2 min. The fragmented DNA as a result of irradiation treatment was stretched in the gel producing the dose dependent comets. These comets were visible using a simple transmission microscope after silver staining. The controlled and irradiated samples of meat were clearly distinguishable on the basis of the stained patterns of DNA in form of round or conical intact cells for unirradiated samples or in form of comets for irradiated samples. It is therefore, concluded that 'DNA Comet Assay' offers a potential to screen unirradiated and irradiated meat samples. (author)

Manufacturing Demonstration Facility: Roll-to-Roll Processing

Energy Technology Data Exchange (ETDEWEB)

Datskos, Panos G [ORNL; Joshi, Pooran C [ORNL; List III, Frederick Alyious [ORNL; Duty, Chad E [ORNL; Armstrong, Beth L [ORNL; Ivanov, Ilia N [ORNL; Jacobs, Christopher B [ORNL; Graham, David E [ORNL; Moon, Ji Won [ORNL

2015-08-01

This Manufacturing Demonstration Facility (MDF)e roll-to-roll processing effort described in this report provided an excellent opportunity to investigate a number of advanced manufacturing approaches to achieve a path for low cost devices and sensors. Critical to this effort is the ability to deposit thin films at low temperatures using nanomaterials derived from nanofermentation. The overarching goal of this project was to develop roll-to-roll manufacturing processes of thin film deposition on low-cost flexible substrates for electronics and sensor applications. This project utilized ORNL s unique Pulse Thermal Processing (PTP) technologies coupled with non-vacuum low temperature deposition techniques, ORNL s clean room facility, slot dye coating, drop casting, spin coating, screen printing and several other equipment including a Dimatix ink jet printer and a large-scale Kyocera ink jet printer. The roll-to-roll processing project had three main tasks: 1) develop and demonstrate zinc-Zn based opto-electronic sensors using low cost nanoparticulate structures manufactured in a related MDF Project using nanofermentation techniques, 2) evaluate the use of silver based conductive inks developed by project partner NovaCentrix for electronic device fabrication, and 3) demonstrate a suite of low cost printed sensors developed using non-vacuum deposition techniques which involved the integration of metal and semiconductor layers to establish a diverse sensor platform technology.

Irradiation's promise: fewer foodborne illnesses?

International Nuclear Information System (INIS)

Roberts, T.

1986-01-01

Food irradiation offers a variety of potential benefits to the food supply. It can delay ripening and sprouting of fruits and vegetables, and substitute for chemical fumigants to kill insects. However, one of the most important benefits of food irradiation is its potential use for destroying microbial pathogens that enter the food supply, including the two most common disease causing bacteria: salmonella and campylobacter. Animal products are one of the primary carriers of pathogens. Food borne illnesses are on the rise, and irradiation of red meats and poultry could significantly reduce their occurrence. Food irradiation should be examined more closely to determine its possible benefits in curtailing microbial diseases

Czech Foreign Trade with Meat and Meat Products

Directory of Open Access Journals (Sweden)

Karina Pohlová

2016-04-01

Full Text Available The meat production and meat processing industry are the most important parts of the agribusiness in the Czech Republic. The problem of the industry is its low competitiveness towards foreign producers and processors which results in negative balance of foreign trade. The aim of the article is to evaluate long-term development of value and structure of Czech foreign trade flows of meat and meat products. The analysis covers the period of 2001–2014. The problems of the negative trade balance are revealed through description of the trade flows of meat and meat products, the RCA index and relations between import and export prices. The analysis points out the problems of low competitiveness of the intermediate and finalized meat. Alternatively, Czech Republic has comparative advantage in live animals, sausages and homogenized meat products.

Inflationary dynamics with a smooth slow-roll to constant-roll era transition

Energy Technology Data Exchange (ETDEWEB)

Odintsov, S.D. [ICREA, Passeig Luis Companys, 23, 08010 Barcelona (Spain); Oikonomou, V.K., E-mail: odintsov@ieec.uab.es, E-mail: v.k.oikonomou1979@gmail.com [Laboratory for Theoretical Cosmology, Tomsk State University of Control Systems and Radioelectronics (TUSUR), Lenin Avenue 40, 634050 Tomsk (Russian Federation)

2017-04-01

In this paper we investigate the implications of having a varying second slow-roll index on the canonical scalar field inflationary dynamics. We shall be interested in cases that the second slow-roll can take small values and correspondingly large values, for limiting cases of the function that quantifies the variation of the second slow-roll index. As we demonstrate, this can naturally introduce a smooth transition between slow-roll and constant-roll eras. We discuss the theoretical implications of the mechanism we introduce and we use various illustrative examples in order to better understand the new features that the varying second slow-roll index introduces. In the examples we will present, the second slow-roll index has exponential dependence on the scalar field, and in one of these cases, the slow-roll era corresponds to a type of α-attractor inflation. Finally, we briefly discuss how the combination of slow-roll and constant-roll may lead to non-Gaussianities in the primordial perturbations.

Development of PRIME for irradiation performance analysis of U-Mo/Al dispersion fuel

Science.gov (United States)

Jeong, Gwan Yoon; Kim, Yeon Soo; Jeong, Yong Jin; Park, Jong Man; Sohn, Dong-Seong

2018-04-01

A prediction code for the thermo-mechanical performance of research reactor fuel (PRIME) has been developed with the implementation of developed models to analyze the irradiation behavior of U-Mo dispersion fuel. The code is capable of predicting the two-dimensional thermal and mechanical performance of U-Mo dispersion fuel during irradiation. A finite element method was employed to solve the governing equations for thermal and mechanical equilibria. Temperature- and burnup-dependent material properties of the fuel meat constituents and cladding were used. The numerical solution schemes in PRIME were verified by benchmarking solutions obtained using a commercial finite element analysis program (ABAQUS). The code was validated using irradiation data from RERTR, HAMP-1, and E-FUTURE tests. The measured irradiation data used in the validation were IL thickness, volume fractions of fuel meat constituents for the thermal analysis, and profiles of the plate thickness changes and fuel meat swelling for the mechanical analysis. The prediction results were in good agreement with the measurement data for both thermal and mechanical analyses, confirming the validity of the code.

γ-ray irradiation of cooked dishes

International Nuclear Information System (INIS)

Lin Ruotai; Cheng Wei; Wen Shengli; Xiong Guangquan; Ye Lixiu; Chen Yuxia; Zhang Jinmu; He Jianjun; Lin Yong; Zhan Hanping

2005-01-01

Ready-to-eat cooked dishes, including stir-fried dishes, steamed dishes, roast meat, deep dried dishes, shrimps and seashells, and dishes of local flavor, etc were irradiated with 60 Co γ-rays, and the decontamination effects were studied. The results showed that most of the cooked dishes are suitable for irradiation. The effective dose is 4 kGy to 8 kGy. Index of microbe of the irradiated dishes was conformed to the National Food-Health standards, and no significant sensory changes was observed with the irradiated dishes. The quality guarantee period (0-5 degree C) is 60 days. (authors)

ESR analysis of irradiated frogs' legs and fishes

International Nuclear Information System (INIS)

Raffi, J.; Agnel, J.-P.; Evans, J.C.; Rowlands, C.C.; Lesgards, G.

1989-01-01

Electron spin resonance (ESR) spectral analysis of different parts (bones, scales, jaw, etc.) from ionized (irradiated) frozen frogs' legs and fishes (brown trout and sardine) were recorded. There is always present, after treatment, a signal due to the irradiation. ESR and ENDOR experiments lead us to assign it to h 1 centers from hydroxyapatite, as in the case of other irradiated meat bones. The use of ESR to prove whether one of these foods has been irradiated or not is discussed. (author)

Food irradiation scenario in India

International Nuclear Information System (INIS)

Thomas, Paul

1998-01-01

Over 3 decades of research and developmental effort in India have established the commercial potential for food irradiation to reduce post-harvest losses and to ensure food safety. Current regulations permit irradiation of onions, potatoes and spices for domestic consumption and operation of commercial irradiators for treatment of food. In May 1997 draft rules have been notified permitting irradiation of several additional food items including rice, wheat products, dry fruits, mango, meat and poultry. Consumers and food industry have shown a positive attitude to irradiated foods. A prototype commercial irradiator for spices set up by Board of Radiation and Isotope Technology (BRIT) is scheduled to commence operation in early 1998. A commercial demonstration plant for treatment of onions is expected to be operational in the next 2 years in Lasalgaon, Nashik district. (author)

Specific Heat Capacity of Alloy 690 for Simulating Neutron Irradiation

International Nuclear Information System (INIS)

Park, Dae Gyu; Kim, Hee Moon; Song, Woong Sub; Baik, Seung Je; Joo, Young Sun; Ahn, Sang Bok; Park, Jin Seok; Lee, Won Jae; Ryu, Woo Seok

2011-01-01

The KAERI(Korea Atomic Energy Research Institute) is developing new type of nuclear reactor, so called 'SMART'(System Integrated Modular Advanced Reactor) which has many features of small power and system integrated modular type. Alloy 690 was selected as the candidate material for the heat exchanger tube of the steam generator of SMART. The SMART R and D is now facing the stage of engineering verification and approval of standard design to apply to DEMO reactors. Therefore, the material performance under the relevant environment is required to be evaluated. The important material performance issues are mechanical properties i.e. (fracture toughness, tensile and hardness) and thermal properties i.e. (thermal diffusivity, specific heat capacity and thermal conductivity) for which the engineering database is necessary to design a steam generator. However, the neutron post irradiation characteristics of the alloy 690 are barely known. As a result, PIE(Post Irradiation Examination) of thermal properties are planed and performed successfully. But specific heat capacity measurement is not performed because of not having proper test system for irradiated materials. Therefore in order to verify the effect of neutron irradiation for alloy 690, simulation method is adopted. In general, high energy neutron bombardment in material bring about lattice defects i.e. void, pore and dislocation. Dominant factor to impact to heat capacity is mainly dislocation in material. Therefore, simulation of neutron irradiation is devised by material rolling method in order to make artificial dislocation in alloy 690 as same effect of neutron irradiation. After preparing test specimens, heat capacity measurements are performed and results are compared with rolled materials and un-rolled materials to verify the effect of neutron irradiation simulation. Main interest of simulation is that heat capacity value is changed by neutron irradiation

Halal authenticity issues in meat and meat products.

Science.gov (United States)

Nakyinsige, Khadijah; Man, Yaakob Bin Che; Sazili, Awis Qurni

2012-07-01

In the recent years, Muslims have become increasingly concerned about the meat they eat. Proper product description is very crucial for consumers to make informed choices and to ensure fair trade, particularly in the ever growing halal food market. Globally, Muslim consumers are concerned about a number of issues concerning meat and meat products such as pork substitution, undeclared blood plasma, use of prohibited ingredients, pork intestine casings and non-halal methods of slaughter. Analytical techniques which are appropriate and specific have been developed to deal with particular issues. The most suitable technique for any particular sample is often determined by the nature of the sample itself. This paper sets out to identify what makes meat halal, highlight the halal authenticity issues that occur in meat and meat products and provide an overview of the possible analytical methods for halal authentication of meat and meat products. Copyright © 2012 Elsevier Ltd. All rights reserved.

Alaskan Commodities Irradiation Project

International Nuclear Information System (INIS)

Zarling, J.P.; Swanson, R.B.; Logan, R.R.

1988-01-01

The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology. 40 refs., 50 figs., 53 tabs

Computer-aided roll pass design in rolling of airfoil shapes

Science.gov (United States)

Akgerman, N.; Lahoti, G. D.; Altan, T.

1980-01-01

This paper describes two computer-aided design (CAD) programs developed for modeling the shape rolling process for airfoil sections. The first program, SHPROL, uses a modular upper-bound method of analysis and predicts the lateral spread, elongation, and roll torque. The second program, ROLPAS, predicts the stresses, roll separating force, the roll torque and the details of metal flow by simulating the rolling process, using the slab method of analysis. ROLPAS is an interactive program; it offers graphic display capabilities and allows the user to interact with the computer via a keyboard, CRT, and a light pen. The accuracy of the computerized models was evaluated by (a) rolling a selected airfoil shape at room temperature from 1018 steel and isothermally at high temperature from Ti-6Al-4V, and (b) comparing the experimental results with computer predictions. The comparisons indicated that the CAD systems, described here, are useful for practical engineering purposes and can be utilized in roll pass design and analysis for airfoil and similar shapes.

Update of food irradiation in the united states

Energy Technology Data Exchange (ETDEWEB)

Engel, R E

1986-12-31

The Food Safety and Inspection Service (FSIS) of the US Department of Agriculture (USDA) has the responsibility of assuring consumers that meat and poultry products sold in interstate commerce within the United States are safe, wholesome, and accurately labelled. An important aspect of this charge involves the study and evaluation of promising innovations in food technology. The Agency is now focusing closely on food irradiation as a possible technique for meat and poultry production that would offer advantages to producers and consumers beyond those of traditional methods. Radiation treatment of food in the United States is regulated by the Food and Drug Administration (FDA), which proposed in February 1984 to allow the use of low levels of ionizing radiation for preserving food products and higher levels for disinfesting spices. Meat and poultry products were not included in the proposal, but FDA has recently entered that area by approving, on July 22, 1985, the use of ionizing radiation to control trichina in pork carcasses or fresh, non-heat processed cuts of pork. Other applications may be approved in the near future. The use of radiation for food production would have important implications for public health protection. The FDA approval of irradiated pork has brought food irradiation to the forefront of FSIS attention

Update of food irradiation in the united states

International Nuclear Information System (INIS)

Engel, R. E.

1985-01-01

The Food Safety and Inspection Service (FSIS) of the US Department of Agriculture (USDA) has the responsibility of assuring consumers that meat and poultry products sold in interstate commerce within the United States are safe, wholesome, and accurately labelled. An important aspect of this charge involves the study and evaluation of promising innovations in food technology. The Agency is now focusing closely on food irradiation as a possible technique for meat and poultry production that would offer advantages to producers and consumers beyond those of traditional methods. Radiation treatment of food in the United States is regulated by the Food and Drug Administration (FDA), which proposed in February 1984 to allow the use of low levels of ionizing radiation for preserving food products and higher levels for disinfesting spices. Meat and poultry products were not included in the proposal, but FDA has recently entered that area by approving, on July 22, 1985, the use of ionizing radiation to control trichina in pork carcasses or fresh, non-heat processed cuts of pork. Other applications may be approved in the near future. The use of radiation for food production would have important implications for public health protection. The FDA approval of irradiated pork has brought food irradiation to the forefront of FSIS attention

Radiosensitivity of str.fecalis in presence of some substances being contained in meat cans

International Nuclear Information System (INIS)

Stojchev, M.; Brankova, G.; Dzhezheva, G.

1974-01-01

This study was designed to assess the effects of some organic and inorganic substances present in canned meats on the radiosensitivity of Streptococcus faecalis exposed to different doses of gamma rays. It was found that the death rate of irradiated S.faecalis depends on the radiation dose, the time elapsed after irradiation, and the medium in which the cells are suspended. Adding lactic and ascorbic acids and glucose to the model solution decreased the radiosensitivity and increased the post-irradiation effects. (E.T.)

Nutritional Value of Irradiated Animal Feed By-Products

International Nuclear Information System (INIS)

El-Din Farag, M.D.H.

1998-01-01

Animal feed by-products, widely used in animal diets, are sources of disease organisms for animals and for human beings. Salmonella is the principal genus of concern.Radiation treatment (radicidation, radurization) is a promising method of decontamination of feed ingredients. Commercial samples of fish, meat, and blood meals were sealed by heat in polyethylene bags and irradiated at dose levels of 5.0, 10, 20 and 50 kGy. Their chemical analysis were carried out according to A. O. A.C [1] and the total protein efficiency (TPE) of the three animal feed by-products was determined according to Wood ham (2) by using one day old Dokki-4 chicks. Radiation induced an insignificant effect on the chemical constituent of meals. Also, the same trend was observed with TPE of both fish and meat meals. However, irradiation treatments improved TPE values of irradiated blood meal samples. From the results, it could be concluded that irradiation of animal feed by-products up to a dose level of 50 Gy has no adverse effects on the nutritional value of animal feed by-products

Radiation preservation with reduced nitrites of bacon and other cured meats - a review

International Nuclear Information System (INIS)

Singh, H.

1987-01-01

The main problem caused by nitrite as a preservative is the formation of carcinogenic nitrosamines in bacon and other cured meats. This has led to a search for alternatives to the use of nitrite. Irradiation with reduced level of nitrite is a promising alternative to the use of current levels of nitrite. Radurization (radiation pasteurization) of bacon containing 20 to to 40 mg/kg of nitrite in evacuated packages, irradiated and stored at 4 degrees C, gives a product with good organoleptic qualities and extended shelf life of > 80 days vs. < days 30 days for the conventionally treated bacon. Radappertization (radiation sterilization) of bacon containing 20 mg/kg of nitrite at a dose of about 30 kGy, irradiated at -20 degrees or lower in evacuated packages, results in a product that is shelf stable for months to years at room temperature (∼ 25 degrees C). It has organoleptic properties comparable to commercial bacon in terms of color, flavor, odor and texture. Irradiation also reduces the nitrite and preformed nitrosamines present in bacon. Lower levels of nitrosamines are formed on cooking irradiated bacon containing presently used commercial levels of nitrite (120-150 mg/kg) and the levels of nitrosamines become negligible with 20 mg/kg of nitrite. Various aspects of preservation of bacon and other cured meats are reviewed in this report with emphasis on radiation processing. 357 refs

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

Science.gov (United States)

Kanatt, Sweetie R.; Shobita Rao, M.; Chawla, S. P.; Sharma, Arun

2010-12-01

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 °C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 °C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

Energy Technology Data Exchange (ETDEWEB)

Kanatt, Sweetie R.; Shobita Rao, M. [Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085 (India); Chawla, S.P., E-mail: spchawla@barc.gov.i [Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085 (India); Sharma, Arun [Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085 (India)

2010-12-15

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 {sup o}C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 {sup o}C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

International Nuclear Information System (INIS)

Kanatt, Sweetie R.; Shobita Rao, M.; Chawla, S.P.; Sharma, Arun

2010-01-01

A variety of ready-to-cook meat products available in Indian supermarkets (mutton mince, chicken mince, chicken chunks, and chicken legs) were studied. The samples were irradiated (2.5 kGy), or left untreated as control, and stored at 0-3 o C for up to 21 days. The effect of irradiation on the microbiological, chemical, and sensory properties was evaluated at intervals during the storage period. Irradiated samples had a longer shelf-life at 0-3 o C compared with the corresponding non-irradiated samples. Fecal coliforms were eliminated by irradiation treatment. Radiation processed samples had lower counts of Staphylococcus spp. There were no significant organoleptic changes in irradiated samples stored at chilled temperatures.

Rolling replication of UV-irradiated duplex DNA in the phi X174 replicative-form----single-strand replication system in vitro

International Nuclear Information System (INIS)

Shavitt, O.; Livneh, Z.

1989-01-01

Cloning of the phi X174 viral origin of replication into phage M13mp8 produced an M13-phi X174 chimera, the DNA of which directed efficient replicative-form----single-strand rolling replication in vitro. This replication assay was performed with purified phi X174-encoded gene A protein, Escherichia coli rep helicase, single-stranded DNA-binding protein, and DNA polymerase III holoenzyme. The nicking of replicative-form I (RFI) DNA by gene A protein was essentially unaffected by the presence of UV lesions in the DNA. However, unwinding of UV-irradiated DNA by the rep helicase was inhibited twofold as compared with unwinding of the unirradiated substrate. UV irradiation of the substrate DNA caused a strong inhibition in its ability to direct DNA synthesis. However, even DNA preparations that contained as many as 10 photodimers per molecule still supported the synthesis of progeny full-length single-stranded DNA. The appearance of full-length radiolabeled products implied at least two full rounds of replication, since the first round released the unlabeled plus viral strand of the duplex DNA. Pretreatment of the UV-irradiated DNA substrate with purified pyrimidine dimer endonuclease from Micrococcus luteus, which converted photodimer-containing supercoiled RFI DNA into relaxed, nicked RFII DNA and thus prevented its replication, reduced DNA synthesis by 70%. Analysis of radiolabeled replication products by agarose gel electrophoresis followed by autoradiography revealed that this decrease was due to a reduction in the synthesis of progeny full-length single-stranded DNA. This implies that 70 to 80% of the full-length DNA products produced in this system were synthesized on molecules that carried photodimers

Progress in food irradiation: Japan

International Nuclear Information System (INIS)

Kawashima, K.

1982-01-01

Potatoes, onion, rice, wheat, meat and mushrooms were preserved by gamma irradiation. Combination effects were studied on Pseudomonas radiora and Escherichia coli. Mutagenic effects were studied on mice and bone-marow cells, on Salmonella typhimurium, Escherichia coli and on cells from Chinese hamsters. (AJ) [de

Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

International Nuclear Information System (INIS)

Raut, Amol D.; Shashidhar, Ravindranath; Bandekar, Jayant R.; Kapadnis, Balu P.

2012-01-01

Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D 10 ) values of different Campylobacter isolates at 0-4 o C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D 10 values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10 5 CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 o C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat. - Highlights: → Campylobacter isolates were sensitive to gamma radiation. → Low dose of 1 kGy is effective for 5-log reduction of Campylobacter in chicken meat. → No recovery of Campylobacter in radiation processed samples during storage. → First report on radiation sensitivity of Indian Campylobacter isolates.

Effectiveness of radiation processing in elimination of Campylobacter from poultry meat

Energy Technology Data Exchange (ETDEWEB)

Raut, Amol D. [Department of Microbiology, University of Pune, Pune, Ganeshkhind 411007 (India); Shashidhar, Ravindranath [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Bandekar, Jayant R., E-mail: jrb@barc.gov.in [Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400085 (India); Kapadnis, Balu P. [Department of Microbiology, University of Pune, Pune, Ganeshkhind 411007 (India)

2012-01-15

Campylobacter, a common poultry intestine commensal, is a well known cause of human gastric illnesses across the globe. Consumption of contaminated poultry meat is a major cause of Campylobacter related infections. In the present study, radiation sensitivity of indigenous strains of C. jejuni and C. coli isolated from poultry was evaluated. The decimal reduction dose (D{sub 10}) values of different Campylobacter isolates at 0-4 {sup o}C in saline and blood broth were in the range of 0.120-0.210 kGy and 0.170-0.234 kGy, respectively. D{sub 10} values in chicken meat homogenate for Campylobacter were in the range of 0.110-0.190 kGy. Chicken meat samples were inoculated with C. jejuni and exposed to gamma radiation to study the effectiveness of radiation treatment in elimination of Campylobacter. Radiation treatment with a dose of 1 kGy could achieve complete elimination of 10{sup 5} CFU of Campylobacter/g in poultry meat samples. No recovery of Campylobacter was observed, even after enrichment and selective plating in 1 kGy treated chicken meat samples stored at 4 {sup o}C up to 7 days. Present study shows that irradiation of poultry meat with 1 kGy can ensure safety of poultry meat. - Highlights: > Campylobacter isolates were sensitive to gamma radiation. > Low dose of 1 kGy is effective for 5-log reduction of Campylobacter in chicken meat. > No recovery of Campylobacter in radiation processed samples during storage. > First report on radiation sensitivity of Indian Campylobacter isolates.

Lipid stability in meat and meat products.

Science.gov (United States)

Morrissey, P A; Sheehy, P J; Galvin, K; Kerry, J P; Buckley, D J

1998-01-01

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the animal's defence mechanisms. This may be brought about by a high intake of oxidized lipids or poly-unsaturated fatty acids, or a low intake of nutrients involved in the antioxidant defence system. Damage to lipids may be accentuated in the immediate post-slaughter period and, in particular, during handling, processing, storage and cooking. In recent years, pressure to reduce artificial additive use in foods has led to attempts to increase meat stability by dietary strategies. These include supplementation of animal diets with vitamin E, ascorbic acid, or carotenoids, or withdrawal of trace mineral supplements. Dietary vitamin E supplementation reduces lipid and myoglobin oxidation, and, in certain situations, drip losses in meats. However, vitamin C supplementation appears to have little, if any, beneficial effects on meat stability. The effect of feeding higher levels of carotenoids on meat stability requires further study. Some studies have demonstrated that reducing the iron and copper content of feeds improves meat stability. Post-slaughter carnosine addition may be an effective means of improving lipid stability in processed meats, perhaps in combination with dietary vitamin E supplementation.

Post-factum detection of food irradiation

International Nuclear Information System (INIS)

Meier, W.

1991-01-01

Irradiation of food containing bones or shells can be detected with a high degree of certainty by means of ESR and by analysis of the volatile hydrocarbons or of the o-tyrosine. The last two methods are used for identification of irradiated pure meat samples. Detection of irradiation in spices and dried vegetables is possible with the thermoluminescence method and ESR, if non-irradiated control samples are available. These methods are being tested in the period 1990/1991 by an EC Commission-sponsored interlaboratory study of spices and food containing bones or shells, whereas the two chemical methods need further optimisation by work done in smaller working groups. (orig.) [de

Sensitivity of Listeria monocytogenes to irradiation

International Nuclear Information System (INIS)

Tarjan, Veronika

1990-01-01

Irradiation of Listeria monocytogenes (L.m.) was carried out in culture media and pork meat paste at room temperature with 60 Co radiation source of 6.6 kGy h -1 dose rate. The employed doses were 0, 0.5, 1, 2, 3, 4 and 6 kGy. One strain out of 3 survived as high as 4 kGy irradiation. Radiation with 2 kGy resulted 7 log cycles reduction of cell count. After lower irradiation doses the L.m. count decreased in proportion to increasing doses. It has been concluded that L.m. compared with Gram-negative pathogens, are less sensitive to irradiation. (author) 6 refs.; 4 figs

Meat Processing.

Science.gov (United States)

Legacy, Jim; And Others

This publication provides an introduction to meat processing for adult students in vocational and technical education programs. Organized in four chapters, the booklet provides a brief overview of the meat processing industry and the techniques of meat processing and butchering. The first chapter introduces the meat processing industry and…

Replacement of Pork Meat with Pork Head Meat for Frankfurters

Science.gov (United States)

Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

2016-01-01

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (ppork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

UNDERSTANDING CONSUMERS' ATTITUDE TOWARD MEAT LABELS AND MEAT CONSUMPTION PATTERN

OpenAIRE

Rimal, Arbindra; Fletcher, Stanley M.

2003-01-01

This paper addressed consumers' attitude toward meat labels and the influence of different aspects of meat labels on beef, poultry and seafood consumption using a national survey data. Nutrition and ingredient information on meat labels were positively related with attitude toward meat labels as well as meat consumption frequency.

Development of PRIME for irradiation performance analysis of U-Mo/Al dispersion fuel

Energy Technology Data Exchange (ETDEWEB)

Jeong, Gwan Yoon; Kim, Yeon Soo; Jeong, Yong Jin; Park, Jong Man; Sohn, Dong-Seong

2018-04-01

A prediction code for the thermo-mechanical performance of research reactor fuel (PRIME) has been developed with the implementation of developed models to analyze the irradiation behavior of U-Mo dispersion fuel. The code is capable of predicting the two-dimensional thermal and mechanical performance of U-Mo dispersion fuel during irradiation. A finite element method was employed to solve the governing equations for thermal and mechanical equilibria. Temperature-and burnup-dependent material properties of the fuel meat constituents and cladding were used. The numerical solution schemes in PRIME were verified by benchmarking solutions obtained using a commercial finite element analysis program (ABAQUS).The code was validated using irradiation data from RERTR, HAMP-1, and E-FUTURE tests. The measured irradiation data used in the validation were IL thickness, volume fractions of fuel meat constituents for the thermal analysis, and profiles of the plate thickness changes and fuel meat swelling for the mechanical analysis. The prediction results were in good agreement with the measurement data for both thermal and mechanical analyses, confirming the validity of the code. (c) 2018 Elsevier B.V. All rights reserved.

Status of food irradiation in France

International Nuclear Information System (INIS)

Henon, Yves

1985-01-01

The situation regarding food irradiation in France is one of cautious progress, with clearance of specific food items including onions, garlic, shallots, deboned poultry meats and 72 spices. A general clearance for the use of ionizing radiation treatment up to 1 kilogray is under consideration. A most important guiding principle has apparently been accepted in France that no further toxicological studies are required for food irradiation dose levels up to ten kilograys

Microbiological Method (DEFT/APC) For The Detection Of Irradiated Foods In Egypt

International Nuclear Information System (INIS)

Osman, M.E.; Abo El-Nasr, A.; Abo El Nour, S.A.; Hammad, A.; Ibrahim, H.M.A.

2013-01-01

The applicability of a microbiological screening method based on the comparison of the count obtained by the direct epi fluorescent filter technique (DEFT) with the count obtained by the conventional aerobic plate count (APC) for the detection of three kinds of irradiated foodstuffs (black pepper, strawberry, de-boned chicken meat) in Egypt was evaluated. The detection method was carried out immediately after irradiation and during subsequent storage. The results revealed that for irradiation doses of 5 kGy or higher, the DEFT/APC difference of around 2 log units or more could be a suitable criterion for judging black pepper samples as irradiated. DEFT/APC difference of around 2 log units or more could be used as a criterion for irradiation processing of strawberry at dose level of 2 kGy or higher. The DEFT/APC difference of around 2.5 log units or more could be indicated that fresh and frozen de-boned chicken meat samples had been irradiated at least at 3 and 6 kGy or higher, respectively. In general, the results showed that this method had the potential to detect irradiated food samples either immediately after irradiation or throughout the storage period.

ASSESSMENT OF RADIATION SAFETY OF CHILLED MEAT USING THE METHOD OF ELECTRON PARAMAGNETIC RESONANCE

Directory of Open Access Journals (Sweden)

R. T. Timakova

2016-01-01

Full Text Available In the world practice, the radiation technologies for food product processing are extensively used; with that, free radicals are found in products. Scientists have not made a final conclusion about the complete safety of the method of radiation sterilization, so it is very important to control irradiated food products to determinea fact of irradiation and residual effects. The experimental data obtained on the domestic spectrometer EPR series Labrador Expert X, which was developed by Spektr LLC with the assistance of the research team of the authors from the Institute of Natural Sciences of UrFU named after Yeltsin B. N., indicate the presence of free radicals in the samples of boneless beef, which is probably associated with °Ccurrence of ante-mortem technological and slaughter stress in animals. Irradiation of the chicken meat samples carried out in laboratory conditions allows a comparison of the spectra before and after irradiation. The dose of irradiation of poultry was 12 kGy. This dose was selected based on the practice of recognizing the radiation doses of 10-12 kGy as safe, which was established in many countries. It was found that in the range of the magnetic fields from 3272 to 3280 Gs, there was a weak EPR signal with an amplitude of 7.28 e-05 and D less than 1. Such a background signal can be explained by stress in the birds, peculiarities of feeding and other factors. After irradiation at a dose of 12 kGy, the ESR signal increased in the range of the magnetic fields from 3273 to 3286 Gs and D was higher than 1. This technology or, in other words, radappertization, is an industrialsterilization of food products for long storage at positive temperatures, which precludes re-contamination by microorganisms. After irradiation, the fivefold increase in the amplitude of the ESR signal was observed and two additional signals with small amplitude appeared. The fact of irradiation/absence of irradiation of the samples was also confirmed by

Inflation with a smooth constant-roll to constant-roll era transition

Science.gov (United States)

Odintsov, S. D.; Oikonomou, V. K.

2017-07-01

In this paper, we study canonical scalar field models, with a varying second slow-roll parameter, that allow transitions between constant-roll eras. In the models with two constant-roll eras, it is possible to avoid fine-tunings in the initial conditions of the scalar field. We mainly focus on the stability of the resulting solutions, and we also investigate if these solutions are attractors of the cosmological system. We shall calculate the resulting scalar potential and, by using a numerical approach, we examine the stability and attractor properties of the solutions. As we show, the first constant-roll era is dynamically unstable towards linear perturbations, and the cosmological system is driven by the attractor solution to the final constant-roll era. As we demonstrate, it is possible to have a nearly scale-invariant power spectrum of primordial curvature perturbations in some cases; however, this is strongly model dependent and depends on the rate of the final constant-roll era. Finally, we present, in brief, the essential features of a model that allows oscillations between constant-roll eras.

Combination treatment of gamma radiation and paraben in controlling spoilage of poultry meat

International Nuclear Information System (INIS)

Shiralkar, N.D.; Rege, D.V.

1977-01-01

With a view of controlling spoilage, combination treatment of poultry meat with gamma radiation and a chemical preservative has been investigated. Raw poultry pieces of about 25 g. weight were dipped in 0.1% propyl-paraben solution for two hours and were given a 0.1 Mrad dose from 60 Co gamma radiation. It was found that paraben was not affected by irradiation. The flavour evaluation scores indicated the shelf-life of poultry meat was prolonged by a couple of days as compared to untreated controls in refrigerated storage. (M.G.B.)

Healthier meat and meat products: Their role as functional foods

OpenAIRE

Jiménez Colmenero, Francisco; Carballo, José; Cofrades, Susana

2001-01-01

This review deals with the implications of meat and meat products for human health. It analyses the effect of the presence or absence of various factors: fat, fatty acid composition, cholesterol, calorific value, salt, nitrite or lipid oxidation products that can cause health problems. Bearing in mind these considerations, it then describes the strategies used in animal production, treatment of meat raw material and reformulation of meat products to obtain healthier meat and meat products. Fu...

Studies on the safety and consumer acceptance of gamma irradiated meats

Energy Technology Data Exchange (ETDEWEB)

Kang, Il Jun [Hallym University, Kangwon (Korea); Lee, Cherl Ho [Korea University, Seoul (Korea); Kim, Jung Hee [Seoul Women' s University, Seoul (Korea)

1999-04-01

Gamma irradiation was applied to beefs (0-5 kGy) and porks (0-30 kGy) for evaluation of their possible genotoxicity, acute toxicity and four-week oral toxicity. The results were negative in the bacterial reversion assay with S. typhimurium TA98, TA100, TA1535, TA1537. Clastogenic effects of the irradiated samples tested were not shown in vivo mouse micronucleus assay. In an acute toxicity test, the maximal dose of 5,000 mg/kg did not change any toxic parameter examined in this study. In four-week oral toxicity study, no significant differences were found between the control and treatment groups. In the study of rat hepatocarcinogenesis, the consumption of gamma irradiated beef and pork not only does not affect the formation of lipid peroxide and membrane stability but also has a possibility to inhibit hepatocarcinogenesis. Also, the consumption of {gamma} - irradiated beef and pork does not affect antioxidative defense system. In the study of the biological safety of korean red pepper, no difference was found on microbial growth between pepper extract alone or irradiated pepper extract. In the preservation study of korean traditional rice-cake(garedok), irradiation dose below 10kGy had no influence on typical sensory characteristics. The shelf-life in rice-cakes with different conditions was the longest on 10kGy treatment than 5kGy. In investigation of the consumer attitude toward irradiated foods, the main reason for the concern about irradiated foods is that compounds in the products formed by irradiation. Therefore, regulatory authorities must be encouraged to permit the sale of irradiated items when wholesomeness is established. (author). 94 refs.,31 figs., 62 tabs.

Shelf-stable food through high dose irradiation

International Nuclear Information System (INIS)

Placek, V.; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M.

2004-01-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO x -containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested

Shelf-stable food through high dose irradiation

Energy Technology Data Exchange (ETDEWEB)

Placek, V. E-mail: pla@ujv.cz; Svobodova, V.; Bartonicek, B.; Rosmus, J.; Camra, M

2004-10-01

Irradiation of food with high doses (radappertization) is a way, how to prepare shelf-stable ready-to-eat food. The radappertization process requires that the food be heated at first to an internal temperature of at least 75 deg. C to inactivate autolytic enzyme, which could cause the spoilage during storage without refrigeration. In order to prevent radiation induced changes in sensory properties (off flavors, odors, undesirable color change, etc.) the food was vacuum packed and irradiated in frozen state at -30 deg. C or less to a minimum dose of 35 kGy. Such products have characteristics of fresh food prepared for eating even if they are stored for long time under tropical conditions. The wholesomeness (safety for consumption) has been confirmed during 40 years of testing. Within the NRI Rez 10 kinds of shelf-stable meat products have been prepared. The meat was cooked, vacuum packed in SiO{sub x}-containing pouch, freezed in liquid nitrogen and irradiated with electron beam accelerator. The microbial, chemical, and organoleptic properties have been tested.

Effect of Gamma Radiation on Quality of Imitation Crab Meat

International Nuclear Information System (INIS)

Charoen, Saovapong; Sajjabut, Surasak

2007-08-01

Full text: Irradiation at 0.5, 1.0 and 1.5 kGy of some commercial imitation crab meats with non-vacuum packaging reduced the total viable count by 1-2 log cycles, while coliform and Staphylococcus aureus were eliminated by 1.5 kGy gamma radiation. Although TBA number of 1 and 1.5 kGy irradiated samples increased significantly, but the sensory evaluation did not show any significant differences compared with the controls. Radiation dosage of 1.5 kGy appeared to be sufficient for improving bacterial quality and eliminating coliform and Staphylococcus aureus

High-dose irradiation of food

International Nuclear Information System (INIS)

Diehl, J.F.

1999-01-01

Studies performed on behalf of the International Project on Food Irradiation in the period from 1971 until 1980 resulted in the concluding statement that ''.the irradiation of any food commodity up to an overall average dose of 10 kGy presents no toxicological hazard; hence, toxicological testing of foods so treated is no longer required.'' Since then, licenses for food irradiation have been restricted to this maximum dose in any country applying this technology. Further testing programmes have been carried out investigating the wholesomeness or hazards of high-dose irradiation, but there has been little demand so far by the food industry for licensing of high-dose irradiation, as there is only a small range of products whose irradiation at higher doses offers advantages for given, intended use. These include eg. spices, dried herbs, meat products in flexible pouch packagings for astronauts, or patients with immune deficiencies. (orig./CB) [de

keeping the quality of ready-to-eat meals by gamma irradiation

International Nuclear Information System (INIS)

Abdel Daiem, M.H.M.

2004-01-01

the possibility of using gamma irradiation for keeping the quality of ready-to-eat meals was studied. the prepared meals(included cooked meat balls, mashed potatoes, baked chicken meat with potato slices, baked fish and cooked rice)were subjected to gamma irradiation at doses of 0, 1.5,3 and 4.5 kGy followed by cold storage (4±1 c). then the effects of irradiation and cold storage on the microbiological aspects, chemical properties and organoleptic properties of samples were studied. the results showed that irradiation of the prepared meals decreased the counts of total bacteria, total psychrophilic bacteria and total yeasts and molds in all meals, proportionally to the applied dose, and prolonged their refrigerated shelf-life. moreover, irradiation at dose of 1.5 kGy reduced the counts of enterobacteriaceae, staphylococcus aureus, streptococcus faecalis and bacillus cereus, while 3 kGy dose completely eliminate the present enterobacteriaceae, staphylococcus aureus and bacillus cereus in all meals, in addition to streptococcus faecalis in samples of baked chicken with potatoes, baked fish and cooked rice

Chemical Composition and Storage Stability of Beef burger Steaks as Influenced by Cooking and Irradiation

International Nuclear Information System (INIS)

Tawfik, S.S.; El kabbani, H.M.; Sallam, M.H.; Attia, A.I.

2007-01-01

Meat industry in Egypt has a great economic potential, but till now it has not received adequate attention. Beef burgers were prepared (50 g, 1 cm thick steaks) and aerobically packaged into polyethylene pages then divided into control, cooking and gamma-irradiated (3 and 4 kGy) groups. Samples stored at (5±degree c) and periodically judged after 5, 10, 15, 20,25 and 30 days. The results showed that irradiation increased the shelf life of stored cooked beef burger, as compared to control samples. In addition, the dose of 3 kGy is considered the most adequate for irradiation of this meat product because it obtained the same results reflected by 4 kGy. The microbiological, chemical and sensorial testing for stored cooking and irradiated beef burger steaks were examined according an experimental design presented conditions that were adequate for human consumption of this product during the refrigeration storage periods. For the non-irradiated beef burger samples, bacterial contamination was the main limiting factor with respect to the shelf life, whereas for the irradiated beef burger samples this factor was lipid oxidation. Conclusion: The cooking before food irradiation may be of practical efficacy in enhancing the technical effectiveness and feasibility of irradiation of a variety of meat products. Recommendation: The necessity for a proper preservation method for marketing the processing beef burger steaks in each of its numerous retail markets should be established central irradiation units for processing and packing before distribution in these retail markets

Upscaling of polymer solar cell fabrication using full roll-to-roll processing

DEFF Research Database (Denmark)

Krebs, Frederik C; Tromholt, Thomas; Jørgensen, Mikkel

2010-01-01

factors (excluding bus bars) of 50, 67 and 75% respectively. In addition modules with lengths of 6, 10, 20, 22.5 and 25 cm were explored. The devices were prepared by full roll-to-roll solution processing in a web width of 305 mm and roll lengths of up to 200 m. The devices were encapsulated...... with a barrier material in a full roll-to-roll process using standard adhesives giving the devices excellent stability during storage and operation. The total area of processed polymer solar cell was around 60 m2 per run. The solar cells were characterised using a roll-to-roll system comprising a solar simulator...... to the cost for electricity using existing technologies the levelized cost of electricity (LCOE) is expected to be significantly higher than the existing technologies due to the inferior operational lifetime. The presented devices are thus competitive for consumer electronics but ill-suited for on...

Centurion -- a revolutionary irradiator

International Nuclear Information System (INIS)

McKinney, Dan; Perrins, Robert

2000-01-01

The facility characteristics for irradiation of red meat and poultry differ significantly from those of medical disposables. This paper presents the results of the market requirement definition which resulted in an innovative conceptual design. The process and the 'state of the art tools' used to bring this abstract idea into a proof of concept are presented. (author)

Food irradiation and Hungarian experiences with it

Energy Technology Data Exchange (ETDEWEB)

Farkas, Jozsef; Kiss, Istvan

1988-01-01

Among the different types of food irradiation techniques using ionizing radiations the methods serving - in a direct or indirect way - the purposes of health protection are reviewed. Based on foreign and Hungarian examples radurization of vegetables (potatoes, onions, garlics) by low irradiation doses, radiosterilization of corn, tropic and subtropic fruits, radicidation of dry additivies (spice, medicinal herb) and foodstuffs of animal origin (meat, poultry, egg, fish, shrimp, etc.) are discussed. The general situation of food irradiation in Hungary inlcuding licensing procedures is evaluated. (V.N.) 32 refs.; 3 figs.

Meat and meat products as a source of bioactive peptides

Directory of Open Access Journals (Sweden)

Alfonso Totosaus

2016-12-01

Full Text Available Meat is a high protein content food, with great nutritional and biological value. Meat protein hydrolysis begins with the muscle to meat conversion, during meat ageing. After slaughter, endogen enzymes are responsible of meat softening since myofibrillar anchorage proteins are degraded. Protein hydrolysis continues during food preparation. When meat reaches the stomach, pepsin is the first enzyme to interact. As the food travel trough out gastrointestinal tract, pancreatic enzymes degraded the remained protein and the peptidases made the final proteolysis process. The small proteins or peptides are the absorbed to the circulatory system and distributed to the rest of the body. Bioactive peptides activity of meat and meat products is anti-hypertensive mainly, where histidine, carnosine and anserine are the main peptides identified. Another peptide with anti-oxidant activity is glutathione. The content depends on animal species.

Radiation blistering of niobium in sequence irradiated by helium ions with different energy

International Nuclear Information System (INIS)

Das, S.K.; Kaminskij, M.S.; Guseva, M.I.; Gusev, V.M.; Krasulin, Yu.L.; Martynenko, Yu.V.; Rozina, I.A.

1977-01-01

The results of the investigation of the blistering of the surface of polycrystalline niobium foils subjected to successive irradiation by helium ions of energies of 3 to 50 keV are reported. The critical doses of irradiation, the types of blisters and the rate of erosion were determined. A comparative analysis of the formation of blisters on cold-rolled and annealed niobium has been made. On cold-rolled niobium the blistering is mainly due to ions with energies of 3 to 80 keV, on annealed niobium of 100 to 500 keV. The erosion of cold-rolled niobium takes place through blisters formed by the action of helium ions with energies of the order of 45 keV, and that of annealed niobium, through helium ions with energies of 100 to 500 keV. The observed differences in the formation of blisters on niobium irradiated with helium ions of a wide range of energies are explained by the change in the diffusion kinetics of implanted ions having a uniform distribution across the thickness of the target

Conditioning and storage of spent fuel cladding hulls by rolling and embedding in concrete

International Nuclear Information System (INIS)

Spenk, G.; Frotscher, H.; Graebner, H.; Kapulla, H.

1981-01-01

Under a contract with the European Atomic Energy Community the Kernforschungszentrum Karlsruhe, KfK, developed a conditioning process for LWR cladding waste. After compaction of the hulls by rolling they are embedded in a concrete matrix. In addition to basic data of the cladding waste, the compaction process, consisting of a dosage system and a rolling mill, is described. Several embedding techniques are possible, but a final selection has still to be made. Best results will probably be achieved by a vacuum technique. To characterize the waste product, leach tests have been started. The compression strength of compacted hulls embedded in concrete was determined to 2300 N.cm -2 . Hydrogen release due to radiolyses lies around 3 μl.g -1 sub(concrete).Mrad -1 which corresponds to the values expected on account of the water content of the samples. Less hydrogen was determined in samples with Zircaloy added. The tritium release of tritiated Zircaloy hulls embedded in concrete is greatly dependent on temperature and irradiation. At 100 0 C and with γ-irradiation the tritium release is about two orders of magnitude higher compared with experiments without irradiation. The thermal conductivity of samples of Zircaloy hulls embedded in concrete was determined to be 1.4W.m -1 .K -1 . (author)

Progress in food irradiation: France

Energy Technology Data Exchange (ETDEWEB)

Henon, Y; Lamy, M R

1982-11-01

The French article deals with radiopreservation of fruit, vegetables and meat in general applying electron and gamma radiation. Wholesomeness of irradiated products was tested on mice showing that radiopreservation is to be preferred over autoclavage. Legislation permits radiopreservation of spices at a dose of up to 11 kGy in 1982.

Irradiation effects on meat: a review Efeito da irradiação na carne: uma revisão

Directory of Open Access Journals (Sweden)

Fábio Costa Henry

2009-12-01

Full Text Available Food irradiation is a process exposing food to ionizing radiations such as gamma rays emitted from the radioisotopes 60Co and 137Cs, or, high energy electrons and X-rays produced by machine sources. Irradiation can induce formation of isooctane-soluble carbonyl compounds in the lipid fraction and acid-soluble carbonyls in the protein fraction of meat. Increasing irradiation dose increases these compounds however, cooking reduces them. Among the volatile components, 1-heptene and 1-nonene are influenced most by irradiation dose, and aldehydes (propanal, pentanal, hexanal are influenced most by packaging type (aerobiose vs vacuum. Sulfur-containing volatiles formed from sulfur-containing compounds (primarily amino acids also contribute to irradiation odor. Reducing the temperature during the irradiation process reduces the effects on odor/flavor because free radical generation and dispersion are reduced. Ultimately, radiolysis of water into free radical species may be the initiators of both lipid oxidation breakdown products and sulfur-containing volatiles responsible for irradiation odor. Methods to decrease the detrimental effects of irradiation include oxygen exclusion (vacuum packaging, replacement with inert gases (nitrogen and addition of protective agents (antioxidants.A irradiação de alimentos é um processo que expõe o alimento às radiações ionizantes tais como os raios gama, emitidos pelos isótopos radioativos 60Co e 137Cs, ou, os elétrons de alta energia e os raios X. A irradiação pode induzir a formação de compostos de carbonil isooctano solúveis na fração do lipídio e carbonils solúveis nos ácidos da fração proteica da carne. A dose crescente da irradiação aumenta estes compostos, entretanto o cozimento pode reduzi-los. Entre os componentes voláteis, 1 heptene e 1 nonene são mais influenciados pela dose de radiação, e os aldeídos (propanal, pentanal, hexanal são mais influenciados pelo tipo de embalagem

OFFGEL electrophoresis and tandem mass spectrometry approach compared with DNA-based PCR method for authentication of meat species from raw and cooked ground meat mixtures containing cattle meat, water buffalo meat and sheep meat.

Science.gov (United States)

Naveena, Basappa M; Jagadeesh, Deepak S; Jagadeesh Babu, A; Madhava Rao, T; Kamuni, Veeranna; Vaithiyanathan, S; Kulkarni, Vinayak V; Rapole, Srikanth

2017-10-15

The present study compared the accuracy of an OFFGEL electrophoresis and tandem mass spectrometry-based proteomic approach with a DNA-based method for meat species identification from raw and cooked ground meat mixes containing cattle, water buffalo and sheep meat. The proteomic approach involved the separation of myofibrillar proteins using OFFGEL electrophoresis, SDS-PAGE and protein identification by MALDI-TOF MS. Species-specific peptides derived from myosin light chain-1 and 2 were identified for authenticating buffalo meat spiked at a minimum 0.5% level in sheep meat with high confidence. Relative quantification of buffalo meat mixed with sheep meat was done by quantitative label-free mass spectrometry using UPLC-QTOF and PLGS search engine to substantiate the confidence level of the data. In the DNA-based method, PCR amplification of mitochondrial D loop gene using species specific primers found 226bp and 126bp product amplicons for buffalo and cattle meat, respectively. The method was efficient in detecting a minimum of 0.5% and 1.0% when buffalo meat was spiked with cattle meat in raw and cooked meat mixes. Copyright © 2017 Elsevier Ltd. All rights reserved.

THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

OpenAIRE

Silvius STANCIU; Nicoleta STANCIUC; Loredana DUMITRASCU; Roxana ION; Costel NISTOR

2013-01-01

Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appea...

Plasmonic color metasurfaces fabricated by a high speed roll-to-roll method

DEFF Research Database (Denmark)

Murthy, Swathi; Pranov, Henrik; Feidenhans'l, Nikolaj Agentoft

2017-01-01

Lab-scale plasmonic color printing using nano-structured and subsequently metallized surfaces have been demonstrated to provide vivid colors. However, upscaling these structures for large area manufacturing is extremely challenging due to the requirement of nanometer precision of metal thickness....... In this study, we have investigated a plasmonic color meta-surface design that can be easily upscaled. We have demonstrated the feasibility of fabrication of these plasmonic color surfaces by a high-speed roll-to-roll method, comprising roll-to-roll extrusion coating at 10 m min-1 creating a polymer foil having...... 100 nm deep pits of varying sub-wavelength diameter and pitch length. Subsequently this polymer foil was metallized and coated also by high-speed roll-to-roll methods. The perceived colors have high tolerance towards the thickness of the metal layer, when this thickness exceeds the depths of the pits...

Fabrication of cold-rolled bands of the alloy-ehi 702 in rolls

International Nuclear Information System (INIS)

Zhuchin, V.N.; Gindin, A.Sh.; Shaburov, V.E.; Vladimirov, S.M.; Sokolov, V.A.; Shavkun, V.V.; Perepelitsa, I.V.; Markov, V.V.; Naymov, E.P.; Evstaf'ev, P.P.

1977-01-01

The questions are discussed, connected with the manufacture of cold-rolled strip of alloy EI702 in reels from strip blanks. It has been established that in the manufacture of hot-rolled stock from EI702 slabs it is necessary to use powerful rolling equipment because of high resistance to deformation. The reel method for manufacturing EI702 alloy improves the rolled stock and increases percentage of serviceable stock, as well as the output

Heterocyclic amines in meat and meat products

Directory of Open Access Journals (Sweden)

Aliye BULGAN

2013-06-01

Full Text Available Heterocyclic amines (HA are the mutagenic/carcinogenic compounds which generate as a result of cooking of red meat, poultry meat and fish fillets at high temperatures. Up to 20 different HAs were detected and classified in the researches that conducted on these types of meats cooked at high temperatures. HAs are the products of Maillard reactions and the Strecker degredation of main precursors such as creatine/creatinine, aminoacid and the polysaccharides. Many physical and chemical factors effect the formation of HAs. Thus, it was reported by many researchers that utilizing coating and marination processes in addition to using natural and synthetic antioxidants and seasonings-plant extracts were effective on inhibiting/decreasing the formation of HAs. Additionally, boiling/steaming and microwave cooking methodologies were recommended instead of barbecuing, grilling or frying to inhibit/decrease the formation of HAs. The HAs formed in meat and meat products and the factors which have effects on the formation of HAs are presented in this review.

Chemical Changes Induced by Irradiation in Meats and Meat Components; Transformations Chimiques Provoquees par les Rayonnements dans les Viandes et Leurs Constituants; Khimicheskie prevrashcheniya v myasnykh produktakh i ikh sostavnykh chastyakh pod vozdejstviem oblucheniya; Alteraciones Quimicas Producidas por Irradiacion de las Carnes y de sus Componentes

Energy Technology Data Exchange (ETDEWEB)

Merritt, C. Jr. [Pioneering Research Division, United States Army Natick Laboratories, Natick, MA (United States)

1966-11-15

The acceptability of meats preserved by irradiation has been hampered by the formation of an irradiation flavour and odour. This flavour and odour is believed to be due to the volatile chemical compounds produced by radiation impact on the protein and lipid molecules. The analysis of the volatile compounds has been accomplished, employing programmed cryogenic temperature gas chromatography for separation of the complex mixtures obtained, and rapid scanning mass spectrometry for identification of the individually separated components. Comprehensive analyses of the volatiles from irradiated ground beef, pork, mutton, lamb, and veal, as well as the volatile irradiation degradation products of several amino acids and proteins, animal fats, methyl esters of fatty acids, and triglycerides have been made. The results of the analysis of the irradiated component meat substances are compared with those obtained from the irradiation of meat itself, and of separate meat fractions, thus establishing the contribution of each fraction to the total. Mechanisms are postulated for the formation of the volatile components from each fraction and for interactions among intermediates from different fractions. (author) [French] La comestibilite des viandes conservees par les rayonnements s'est trouvee diminuee a la suite de l'apparition dans celles-ci d'un gout et d'une odeur engendres par l'irradiation. On pense que ces derniers sont dus aux composes chimiques volatils qui sont formes par l'action des rayonnements sur les molecules des proteines et des lipides. Il a ete procede a l'analyse des composes volatils a l'aide d'un programme de chromatographie en phase gazeuse a temperature cryogenique visant a separer les constituants des melanges complexes obtenus, et par spectrometrie de masse a balayage rapide destinee a identifier les constituants separes. L'auteur a effectue des analyses completes des composes volatils emanant de viande hachee de boeuf, de porc, de mouton, d'agneau et de

Stress and accidental defect detection on rolling mill rolls

International Nuclear Information System (INIS)

Auzas, J.-D.

1999-01-01

During the rolling mill process, rolls are submitted to high pressures that can lead to local decohesion or metallurgical changes. Both these cracks or softened areas must be detected as soon as they appear because of the risk of spalling, marks on the product, and mill wreck. These defects can be detected using the eddy current method, and particularly sensors specially developed for micro-defects detection. These sensors must be adapted to the environment of a roll grinding machine on which they must be installed. Users' schedule of conditions also require them to be attached to a wide range of eddy current generator and automatic computerized interpretation. Mill requirements for new high tech roll grades and quality lead to continuous development and improvement of the tools that will provide immediate 'go - no go' information. This paper is an update of these developments. (author)

In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done.

Science.gov (United States)

Buffière, Caroline; Gaudichon, Claire; Hafnaoui, Noureddine; Migné, Carole; Scislowsky, Valérie; Khodorova, Nadezda; Mosoni, Laurent; Blot, Adeline; Boirie, Yves; Dardevet, Dominique; Santé-Lhoutellier, Véronique; Rémond, Didier

2017-11-01

Background: Meat cooking conditions in in vitro and in vivo models have been shown to influence the rate of protein digestion, which is known to affect postprandial protein metabolism in the elderly. Objective: The present study was conducted to demonstrate the effect of cooking conditions on meat protein assimilation in the elderly. We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects. Design: The study recruited 10 elderly volunteers aged 70-82 y. Each received, on 2 separate occasions, a test meal exclusively composed of intrinsically 15 N-labeled bovine meat (30 g protein), cooked at 55°C for 5 min [rare meat (RM)] or at 90°C for 30 min [fully cooked meat (FCM)], and minced. Whole-body fluxes of leucine, before and after the meal, were determined with the use of a [1- 13 C]leucine intravenous infusion. Meat protein absorption was recorded with the use of 15 N enrichment of amino acids. Results: Postprandial time course observations showed a lower concentration in the plasma of indispensable amino acids ( P meat leucine in the plasma ( P meat nitrogen to plasma amino acid nitrogen ( P meat amino acids with RM than with FCM. This was associated with decreased postprandial whole-body protein synthesis with RM than with FCM (40% compared with 56% of leucine intake, respectively; P meat cooking conditions have little effect on postprandial protein utilization in young adults, the present work showed that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia, elderly subjects should be advised to favor the consumption of well-cooked meat. This trial was registered at clinicaltrials.gov as NCT02157805. © 2017 American Society for Nutrition.

Effect of irradiation on protozoa and helminths in animal originated foods

International Nuclear Information System (INIS)

Alabay, B.M.

2002-01-01

Ionizing radiations have a deleterious effect on protozoa and helminths. Some of the variables affecting radiosensitivity are the stage of development of the organism, the temperature at which irradiation carried out and variation in the susceptibility of individuals of a species. The introduction of meat inspection and chemotherapy, general education of the public as to sanitation and proper food preparation and certain food pretreatments such as salting and freezing have done much to control or alleviate the spread of parasitic infections. Nevertheless, parasitism of humans and livestock persists in some degree in all parts of the world. There is need to develop other methods of controlling parasites. One such alternative is the use of ionizing radiation to treat foods so as to render any parasites they contain noninfectious or nonpathogenic. This paper concentrates on the general effects of radiation on protozoa and helminths and covers the literature on food irradiation applications including the research carried out on the inhibition of viability and infectivity of Cysticercus bovis by irradiation of meat. Viability of Taenia saginata cysticerci was studied in vitro by exposing them to gamma radiation. It was round that a minimum of 3.7 kGy is required to devitalize C. bovis cysts. However, for complete de-vitalization, 6 kGy of irradiation was needed. Inhibition of infectivity of C. bovis by irradiation of meat was also investigated. It was concluded that 0.3 kGy could be accepted as the minimal effective dose to inhibit the development of C. bovis larvae into adult tapeworm

Irradiation of food

International Nuclear Information System (INIS)

MacGregor, J.; Stanbrook, I.; Shersby, M.

1989-01-01

The House of Commons was asked to support the Government's intention to allow the use of the irradiation of foodstuffs under conditions that will fully safeguard the interests of the consumer. The Government, it was stated, regards this process as a useful additional way to ensure food safety. The effect of the radiation in killing bacteria will enhance safety standards in poultry meat, in some shell-fish and in herbs and spices. The problem of informing the public when the food has been irradiated, especially as there is no test to detect the irradiation, was raised. The subject was debated for an hour and a half and is reported verbatim. The main point raised was over whether the method gave safer food as not all bacteria were killed in the process. The motion was carried. (U.K.)

Physiology and taxonomy of lactobacilli surviving radurization of meat

International Nuclear Information System (INIS)

Hastings, J.W.

1986-02-01

The aim of this study was to isolate radiation-resistant lacto-bacilli from radurized (5 kGy) vacuum-packaged meat and subject them to biochemical, metabolic and physiological testing in order to gain a clearer understanding of the taxonomy of this group as well as determine characteristics which may be of technological significance. All 113 of the lactobacilli isolated were homofermentative, aciduric and were allocated to the sub-genus Streptobacterium. Numerical taxonomy by unweighted pair-group average linkage analysis revealed the existence of 5 clusters of the isolates. The same 113 isolates were classified using a purely classical taxonomic approach where the isolates were divided into 4 groups according to species designation. The basis upon which they were identified as a particular species was mainly their carbohydrate fermentation pattern. Several of the 113 isolates were selected for tests to determine characteristics of technological importance. All L.sake isolates exhibited the phenomenon of being more resistant to irradiation in the logarithmic phase than in the stationary phase of their growth cycle. This phenomenon was not characteristic of all the bacteria and was not always related to high radiation-resistance. Four L. sake isolates and three authentic strains were subjected to radiation-sensitivity testing in a natural food system where the bacteria were irradiated in minced meat packaged under four different conditions. The organisms exhibited the highest death rates under CO 2 packaging but resistance seemed to increase under N 2 -packaging. The radiation-resistance of the isolates was greater than that of the reference strains and all strains were approximately twice as resistant in the meat microenvironment than in a synthetic medium

Spray rolling aluminum alloy strip

Energy Technology Data Exchange (ETDEWEB)

McHugh, Kevin M.; Delplanque, J.-P.; Johnson, S.B.; Lavernia, E.J.; Zhou, Y.; Lin, Y

2004-10-10

Spray rolling combines spray forming with twin-roll casting to process metal flat products. It consists of atomizing molten metal with a high velocity inert gas, cooling the resultant droplets in flight and directing the spray between mill rolls. In-flight convection heat transfer from atomized droplets teams with conductive cooling at the rolls to rapidly remove the alloy's latent heat. Hot deformation of the semi-solid material in the rolls results in fully consolidated, rapidly solidified product. While similar in some ways to twin-roll casting, spray rolling has the advantage of being able to process alloys with broad freezing ranges at high production rates. This paper describes the process and summarizes microstructure and tensile properties of spray-rolled 2124 and 7050 aluminum alloy strips. A Lagrangian/Eulerian poly-dispersed spray flight and deposition model is described that provides some insight into the development of the spray rolling process. This spray model follows droplets during flight toward the rolls, through impact and spreading, and includes oxide film formation and breakup when relevant.

Journey length and high temperatures: effects on rabbit welfare and meat quality.

Science.gov (United States)

Liste, G; María, G A; Buil, T; García-Belenguer, S; Chacón, G; Olleta, J L; Sañudo, C; Villarroel, M

2006-02-01

The transport of domestic animals by road can increase levels of stress and decrease meat quality, especially in unfavourable climates. The purpose of this study was to investigate the effect of journey duration and vertical position on the transport truck on some physiological indicators of stress and on instrumental meat quality parameters in commercial rabbits. In the summer months (June and July, 2003), 78 rabbits were subjected to either long (7 h) (LJ) or short (1 h) (SJ) journeys (3 replicates each, n = 6) between the farm and an abattoir in northern Spain. The position (top, middle, or bottom) occupied by the rabbits on the Multi-Floor cage Rolling Stand (MFRS) of the transport truck was recorded. Blood samples were collected at sticking and meat pH was measured at 24 h post-mortem (pH24). At 48 h post-mortem, samples of the M. longissimus dorsi were used to determine water-holding capacity (WHC) and instrumental tenderness using an INSTRON machine. The levels of corticosterone, glucose, lactate, and creatine kinase were slightly higher in LJ than in SJ samples, but the difference was not statistically significant (p MFRS showed higher levels (p < or = 0.05) of glucose and creatine kinase (middle), and corticosterone (bottom) than the rabbits located at the top floor. The pH 24 and WHC values of the SJ and LJ rabbits did not differ significantly. Journey length had a significant effect (p < or = 0.01) on meat tenderness. The meat from rabbits subjected to LJ had higher values of maximum stress and total toughness than did the SJ rabbits (p < or = 0.05). There were similar differences (p < or = 0.05) between LJ and SJ rabbits in their stress values of compression at 20% and 40% (measures of the tenderness of raw meat). In hot weather, the position on the transport truck appeared to have a greater effect on rabbit welfare than the duration of the journey.

Progress in food irradiation: France

International Nuclear Information System (INIS)

Henon, Y.; Lamy, M.R.

1982-01-01

The French article deals with radiopreservation of fruit, vegetables and meat in general applying electron and gamma radiation. Wholesomeness of irradiated products was tested on mice showing that radio preservation is to be preferred over autoclavage. Legislation permits radiopreservation of spices at a dose of up to 11 kGy in 1982. (AJ) [de

Meat consumption, meat cooking and risk of lung cancer among Uruguayan men.

Science.gov (United States)

De Stefani, Eduardo; Ronco, Alvaro L; Boffetta, Paolo; Deneo-Pellegrini, Hugo; Acosta, Gisele; Mendilaharsu, María

2010-01-01

A case-control study was conducted in Uruguay, including 876 male cases of lung cancer and 876 male hospitalized controls, frequency matched for age (ten-year intervals), residence and hospital. The following explanatory variables were included in the study: fried red meat, barbecued red meat, boiled red meat, and salted red meat. These items were log transformed and energy-adjusted by the residuals method. The following potential confounders were included into the models: age, residence, hospital, education, family history of lung cancer, body mass index, smoking index, alcohol drinking, mate consumption, total energy intake, non-meat fatty foods and total fruits. The main objective was to estimate the odds ratios associated with lung cancer risk. Whereas fried meat, barbecued meat, and salted meat were positively associated with risk (OR of the highest quartile of salted meat versus the lowest, 2.90, 95 % CI 1.99-4.25, p-value for trend<0.0001), boiled red meat was mainly protective. We conclude that salted meat was the main risk factor. The mechanisms could be related to the content of N-nitroso compounds in salted meat.

Combination of alkaline and microwave pretreatment for disintegration of meat processing wastewater sludge.

Science.gov (United States)

Erden, G

2013-01-01

Meat processing wastewater sludge has high organic content but it is very slow to degrade in biological processes. Anaerobic digestion may be a good alternative for this type of sludge when the hydrolysis, known to be the rate-limiting step of biological sludge anaerobic degradation, could be eliminated by disintegration. This investigation deals with disintegration of meat processing wastewater sludge. Microwave (MW) irradiation and combined alkaline pretreatment and MW irradiation were applied to sludge for disintegration purposes. Disintegration performance of the methods was evaluated with disintegration degree based on total and dissolved organic carbon calculations (DD(TOC)), and the solubilization of volatile solids (S(VS)) in the pretreated sludge. Optimum conditions were found to be 140 degrees C and 30 min for MW irradiation using response surface methodology (RSM) and pH = 13 for combined pretreatment. While DD(TOC) was observed as 24.6% and 54.9, S(VS) was determined as 8.54% and 42.5% for MW pretreated and combined pretreated sludge, respectively. The results clearly show that pre-conditioning of sludge with alkaline pretreatment played an important role in enhancing the disintegration efficiency of subsequent MW irradiation. Disintegration methods also affected the anaerobic biodegradability and dewaterability of sludge. An increase of 23.6% in biogas production in MW irradiated sludge was obtained, comparing to the raw sludge at the end of the 35 days of incubation. This increase was observed as 44.5% combined pretreatment application. While MW pretreatment led to a little improvement of the dewatering performance of sludge, in combined pretreatment NaOH deteriorates the sludge dewaterability.

The use of irradiated ingredients in food processing

International Nuclear Information System (INIS)

Kiss, I.; Zachariev, G.; Farkas, J.; Szabad, J.; Toth-Pesti, K.

1978-01-01

The microbe-count reducing effects of gamma radiation and of ethylene oxide were compared in ground paprika and dried onion flakes. It was established that the commercially applied ethylene oxide gas treatment has the same bactericidal effect (2-3 log cycles reduction of the total viable bacterial count) as a 5kGy radiation dose. However, ethylene oxide treatment of paprika was practically ineffective in relation to the mould count, while irradiation with 5kGy destroyed the moulds very effectively. The colour and pigment content of paprika powder were not diminished by this radiation dose. A dry mixture intended for use in canned luncheon meat was treated with 5kGy. The canned meat product produced with the radiation-decontaminated ingredients was microbiologically stable even when heat-sterilized by a sterilization equivalent of F 0 =1.1. Considering the organoleptic features and microbiological safety, a heat treatment of about F 0 =3 is suggested when using irradiated ingredients. This is about the half of the F 0 value generally proposed for completely stable canned meat products. Besides the saving of energy, a good quality can be achieved by using radiation-decontaminated ingredients. (author)

Replication of nanopits and nanopillars by roll-to-roll extrusion coating using a structured cooling roll

DEFF Research Database (Denmark)

Murthy, Swathi; Pranov, Henrik; Pedersen, Henrik Chresten

2016-01-01

This paper investigates a novel, very high throughput, roll-to-roll (R2R) process for nanostructuring of polymer foils, called R2R extrusion coating. It has the potential to accelerate the integration of nanostructured materials in consumer products for a variety of applications, including optical....../height of 100 nm. The best replication was achieved in polypropylene, by running at high roller line-speed of 60 m/min, and high cooling roller temperature of 70°C. Replication in other common polymers like polyethylene and polystyrene was not possible for the parameter range used for the investigation......., technical, and functional surfaces and devices. In roll-to-roll extrusion coating, a molten polymer film is extruded through a flat die forming a melt curtain, and then laminated onto a carrier foil. The lamination occurs as the melt curtain is pressed between a cooling roller and a counter roller...

Identification of new food alternatives: how do consumers categorize meat and meat substitutes?

NARCIS (Netherlands)

Hoek, A.C.; Boekel, van M.A.J.S.; Voordouw, J.; Luning, P.A.

2011-01-01

New meat substitutes need to be recognized as alternatives to meat. We therefore investigated which category representations consumers have of meat and meat substitutes. Thirty-four non-vegetarian participants performed a free sorting task with 17 meat products and 19 commercially available meat

Monitoring free radicals in γ-irradiated food

International Nuclear Information System (INIS)

Hunter, C.R.; Hutton, D.R.

1988-01-01

Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses by γ rays has for many years been suggested as a means of killing bacteria, viruses and pests and so preserving the foods. The position of food irradiation is under review in Australia through consumer organisations (Australian Consumers Association 1987) and by a current Federal Government inquiry. From these reviews and inquiries recommendations for irradiation, packaging, etc., are emerging, with for example, recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices

Roll-to-Roll Nanoforming of Metals Using Laser-Induced Superplasticity.

Science.gov (United States)

Goswami, Debkalpa; Munera, Juan C; Pal, Aniket; Sadri, Behnam; Scarpetti, Caio Lui P G; Martinez, Ramses V

2018-05-24

This Letter describes a low-cost, scalable nanomanufacturing process that enables the continuous forming of thin metallic layers with nanoscale accuracy using roll-to-roll, laser-induced superplasticity (R2RLIS). R2RLIS uses a laser shock to induce the ultrahigh-strain-rate deformation of metallic films at room temperature into low-cost polymeric nanomolds, independently of the original grain size of the metal. This simple and inexpensive nanoforming method does not require access to cleanrooms and associated facilities, and can be easily implemented on conventional CO 2 lasers, enabling laser systems commonly used for rapid prototyping or industrial cutting and engraving to fabricate uniform and three-dimensional crystalline metallic nanostructures over large areas. Tuning the laser power during the R2RLIS process enables the control of the aspect ratio and the mechanical and optical properties of the fabricated nanostructures. This roll-to-roll technique successfully fabricates mechanically strengthened gold plasmonic nanostructures with aspect ratios as high as 5 that exhibit high oxidation resistance and strong optical field enhancements. The CO 2 laser used in R2RLIS can also integrate the fabricated nanostructures on transparent flexible substrates with robust interfacial contact. The ability to fabricate ultrasmooth metallic nanostructures using roll-to-roll manufacturing enables the large scale production, at a relatively low-cost, of flexible plasmonic devices toward emerging applications.

THE EFFECTS OF HORSE MEAT SCANDAL ON ROMANIAN MEAT MARKET

Directory of Open Access Journals (Sweden)

Silvius STANCIU

2013-06-01

Full Text Available Sustainable business in the domestic production of meat must meet both the usual Requirements regarding quality, safety for customer and New Challenges in the European meat market. The Romanian food industry must meet the challenge of recent suspicions regarding the substitution of beef meat with horse meat. The modern applicable to meat traceability systems and authentication procedures can be considered as new ways to support fair trade and transparency, THUS, removing suspicions that appeared lately. Lack of safety measures in the field can affect business continuity critically, creating significant losses.

Rolling into spatial disorientation: Simulator demonstration of the post-roll (Gillingham) illusion

NARCIS (Netherlands)

Nooij, S.A.E.; Groen, E.L.

2011-01-01

Introduction: Spatial disorientation (SD) is still a contributing factor in many aviation accidents, stressing the need for adequate SD training scenarios. In this article we focused on the post-roll effect (the sensation of rolling back after a roll maneuver, such as an entry of a coordinated turn)

Meat and Meat Product Consumption among Infants in Latvia

Directory of Open Access Journals (Sweden)

Širina Inga

2017-12-01

Full Text Available Meat consumption during the first year of life is especially important to provide necessary iron requirements. The aim of the study was to assess meat and meat product consumption of Latvian infants during their first year of life, in relation to different factors. Data were collected by interview method using two types of questionnaires: food frequency questionnaires and food diary. The study included a representative sample of infants and toddlers from all regions of Latvia with a target sample of 560 participants. The study included 266 infants: 127 girls, 139 boys, aged from 0 to 12 month. Data were summarised using the Excel software and analysed using the SPSS software. For data analysis two age groups were created: 0–5.9 months and 6–12 months. Consumption was analysed by two parameters: frequency and amount per feeding. Meat products were defined as offal products, sausages, and meat in baby food. Meat was mainly consumed after 6 months of age and by 73% of infants (n = 107. Meat from baby food was consumed only after 6 months and by 23% (n = 34. Sausages and offal products were consumed after 6 months of age. Sausages were consumed by 18% (n = 28 and offal products by 11% (n = 16 of infants. Meat consumption for the majority of infants was introduced after 6 months and was in accordance with recommendations.

Research on the rolling moment in the symmetrical and asymmetrical rolling process

Science.gov (United States)

Alexa, V.; Raţiu, S. A.; Kiss, I.; Cioată, C. G.

2017-01-01

Research distribution the rolling moments symmetrical and asymmetrical report presents great importance both in theory and to introduce clarifications to the calculation of rolling resistance line assemblies. Clarifying individuals of metallic material deformation between the rolls single cylinder diameters act of any difference of work and analysis of advance and delay phenomena. Torque drive value for each of the rolling cylinders was done by reducing the thickness of the laminate samples, an experimental facility located in the laboratory of plastic deformation of the Faculty of Engineering Hunedoara. The analysis of research results show that in terms of power consumption for deformation and safety equipment in operation is rational for mills which require such a difference between the work rolls to execute about one cylinder operated.

Effect of dietary alpha-tocopherol supplementation and gamma-irradiation on alpha-tocopherol retention and lipid oxidation in cooked minced chicken

International Nuclear Information System (INIS)

Galvin, K.; Morrissey, P.A.; Buckley, D.J.

1998-01-01

The effects of dietary alpha-tocopherol supplementation and gamma-irradiation on alpha-tocopherol retention and lipid oxidation in cooked minced chicken during refrigerated storage were studied. Minced breast and thigh meat from broilers fed diets supplemented with 100, 200 or 400 mg alpha-tocopheryl acetate/kg feed was irradiated at 2.5 or 4.0 kGy. Cooked irradiated and unirradiated meat was stored at 4 degrees C for 5 days. alpha-Tocopherol concentrations increased with increasing dietary supplementation. Concentrations decreased during storage, but retention was not affected by irradiation. Lipid stability was determined by measuring the formation of thiobarbituric acid-reacting substances (TBARS) and cholesterol oxidation products (COPs) during storage. TBARS and COPs increased during storage and were reduced by increasing levels of dietary alpha-tocopheryl acetate supplementation. Irradiation accelerated TBARS formation during storage, but this was prevented by supplementation with 200 mg alpha-tocopheryl acetate/kg feed. Irradiation tended to increase COPs during storage, although no consistent effects were observed. In general supplementation with over 400 mg alpha-tocopheryl acetate/kg feed may be required to control cholesterol oxidation in minced chicken. The results suggest that, overall, irradiation had little effect on lipid stability in alpha-tocopherol-supplemented meat following cooking and storage

Egypt's policy concerning food irradiation research and technology

International Nuclear Information System (INIS)

Roushdy, H.M.

1978-01-01

The paper reviews current research in Egypt in the field of radiation preservation of food to accumulate the necessary data for drafting Egypts' policy towards prospects for application. Research activities in Egypt have been oriented to solving problems of local economic importance, e.g. inhibition of sprouting in potatoes, onions and garlic, extension of shelf-life of vegetables and fruits, disinfestation of stored grains and grain products, preservation of meat, meat products, fish, fats and oils, and elimination of parasites and microorganisms from animal feed. Extensive studies have been performed to determine the lowest radiation level required for short-term storage, changes in organoleptic, physical, chemical and microbiological values of irradiated food and wholesomeness studies to give evidence of the safety of irradiated food for human consumption. The paper summarizes Egypt's national planning for the transfer of such new technology, the establishment of the National Centre for Radiation Research and Technology to build up the national infrastructure for food irradiation research and application, and the formation of a Supreme Committee for Radiation Preservation of Food. Finally, the paper also surveys the locally available irradiators and correlates the design, capacity and capital cost against the actual needs of Egypt and the experience acquired. (author)

Production of crispy bread snacks containing chicken meat and chicken meat powder

Directory of Open Access Journals (Sweden)

HULYA CAKMAK

Full Text Available ABSTRACT Chicken meat in two different forms (chicken meat and chicken meat powder were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

Functional Characteristics of Spent Duck Meat for Use in Emulsion-Type Meat Products

Directory of Open Access Journals (Sweden)

Juni Sumarmono

2010-01-01

Full Text Available Spent ducks produce nutritive meat; however the meat possesses undesirable characteristics such as strong odor and tough. Hence, appropriate yet simple processing technologies need to be developed in order to maximize the use of duck meat. The experiment was conducted to evaluate functional characteristics of spent duck meat as raw material for the production of emulsion-type meat products, such as nugget and sausage. Chilled carcasses of 96 spent ducks were deboned manually, then mixed thoroughly and ground using a 5 mm diameter grinding plate. The ground meat was divided into 4 batches (group of treatments; one batch was treated with iced tap water (M1, one batch with 0.1% NaCl solution (M2, one batch with 0.5% NaHCO3 solution (M3, and one batch was left as is as control (M4. Variables measured were water holding capacity (WHC, pH, emulsion capacity and stability of the meat; and firmness and tenderness of the meat gel. Results showed that M1 meat has significantly higher WHC (less percentage of free water than control (M4, whereas M2 and M3 meat has similar WHC to control. Processing caused the ground duck meat to have significantly higher pH than control. The highest meat pH was observed in M3, followed by M2, M1 and control. Processing duck meat with iced tap water, NaCl or NaHCO3 produced significantly more tender meat gel compared to untreated meat (as is. Tenderness of meat gel of M3 was the most tender followed by M2 and M1. Similar results for meat gel firmness were observed. No significant differences were observed in term of emulsion capacity (expressed as ml oil/gr protein and ml oil/gr fresh meat, emulsion stability (expressed as ml oil and total liquid released per 100 gr emulsion, and cooking recovery (%. The study reported in this paper offers simple processing technologies to improve functional characteristics of spent duck meat to be use as raw material for the production of emulsion type meat products. (Animal Production 12

Dimensional ranges and rolling efficiency in a tandem cold rolling mill

Energy Technology Data Exchange (ETDEWEB)

Larkiola, J.

1997-12-31

In this work, physical models and a neural network theory have been combined in order to predict the properties of a steel strip and to optimise the process parameters in cold rolling. The prediction of the deformation resistance of the material and the friction parameter is based on the physical model presented by Bland, Ford and Ellis and artificial neural network computing (ANN). The accuracy of these models has been tested and proved by using a large amount of the measured data. With the aid of these models it has been shown that (a) the small change to the relative reduction distribution can have a clear effect upon the rolling efficiency, (b) the dimensional ranges of the tandem cold roll mill can be determined and optimised and (c) the possibility to cold roll a new product of new width, strength or thickness can be determined and the parameters of the tandem cold rolling process can be optimised. (orig.) 43 refs.

Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch.

Science.gov (United States)

Bekker, Gerben A; Tobi, Hilde; Fischer, Arnout R H

2017-07-01

In this cross-cultural study we investigated how study participants from China, Ethiopia and the Netherlands operationalize the concept of meat and to what extent cultured meat fits or does not fit into this operationalization. We argue that combining the conceptual approaches symbolic boundaries and theory of social practices helps to better understand the possibly culturally dependent operationalization of the concept meat. Ten visiting graduate students from China, 10 from Ethiopia and 10 native Dutch graduate students completed freelist tasks, a pile sort task, interview and essay task, during a single session. We found that butchered animals are at the center of the concept of meat, although depending on culture not all animals are a source of meat. Symbolic boundaries were restricted or stretched depending on social practices within countries. Ethiopian participants applied strictly defined symbolic boundaries, where Chinese and Dutch participants used more broadly defined symbolic boundaries. Cultured meat was seen as a technology for the future and was positioned across the symbolic boundaries of meat. Copyright © 2017 Elsevier Ltd. All rights reserved.

Detection of low amount of irradiated ingredients in non-irradiated precooked meals

Science.gov (United States)

Marchioni, Eric; Horvatovich, Peter; Ndiaye, Bara; Miesch, Michel; Hasselmann, Claude

2002-03-01

The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron-spin resonance spectroscopy of bones or gas chromatography-mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography-mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected.

Detection of low amount of irradiated ingredients in non-irradiated precooked meals

International Nuclear Information System (INIS)

Marchioni, Eric; Horvatovich, Peter; Ndiaye, Bara; Miesch, Michel; Hasselmann, Claude

2002-01-01

The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron-spin resonance spectroscopy of bones or gas chromatography-mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography-mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected

Effect of the gamma radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat.

Science.gov (United States)

Brito, Poliana P; Azevedo, Heliana; Cipolli, Kátia M V A B; Fukuma, Henrique T; Mourão, Gerson B; Roque, Cláudio V; Miya, Norma T; Pereira, José L

2011-03-01

Frozen samples of mechanically deboned chicken meat (MDCM) with skin were irradiated with gamma radiation doses of 0.0 kGy (control) and 3 kGy at 2 different radiation dose rates: 0.32 kGy/h (3 kGy) and 4.04 kGy/h (3 kGy). Batches of irradiated and control samples were evaluated during 11 d of refrigerated (2 ± 1 °C) storage for the following parameters: total psychrotrophic bacteria count, thiobarbituric acid reactive substances (TBARS), evaluation of objective color (L*, a*, and b*) and a sensory evaluation (irradiated odor, oxidized odor, pink and brown colors). No statistical difference (P > 0.05) was found amongst the TBARS values obtained for the MDCM samples irradiated with dose rates of 0.32 and 4.04 kGy/h. There was a significant increase (P radiation to mechanically deboned chicken meat will provide the food industry with information concerning the definition of the best processing conditions to maximize the sensory and food quality.

Issues for Bringing Electron Beam Irradiators On-Line

International Nuclear Information System (INIS)

Kaye, R.J.; Turman, B.N.

1999-01-01

Irradiation of red meat and poultry has been approved by the U.S. FDA, and the U.S. Department of Agriculture's rule for processing red meat is out for comment. Looking beyond the current issues of packaging materials, labeling, and consumer acceptance, this paper reviews the next step of implementation and how to remove, or at least reduce, the barriers to utilization. Polls of the user community identified their requirements for electron beam or x-ray processing of meat or poultry and their concerns about implementation for on-line processing. These needs and issues are compared to the capabilities of the accelerator industry. The critical issues of beam utilization and dose uniformity, factors affecting floor space requirements, and treatment costs are examined

Issues for Bringing Electron Beam Irradiators On-Line

Energy Technology Data Exchange (ETDEWEB)

Kaye, R.J.; Turman, B.N.

1999-04-20

Irradiation of red meat and poultry has been approved by the U.S. FDA, and the U.S. Department of Agriculture's rule for processing red meat is out for comment. Looking beyond the current issues of packaging materials, labeling, and consumer acceptance, this paper reviews the next step of implementation and how to remove, or at least reduce, the barriers to utilization. Polls of the user community identified their requirements for electron beam or x-ray processing of meat or poultry and their concerns about implementation for on-line processing. These needs and issues are compared to the capabilities of the accelerator industry. The critical issues of beam utilization and dose uniformity, factors affecting floor space requirements, and treatment costs are examined.

Of Meat and Men: Sex Differences in Implicit and Explicit Attitudes Toward Meat

Directory of Open Access Journals (Sweden)

Hamish J. Love

2018-04-01

Full Text Available Modern attitudes to meat in both men and women reflect a strong meat-masculinity association. Sex differences in the relationship between meat and masculinity have not been previously explored. In the current study we used two IATs (implicit association tasks, a visual search task, and a questionnaire to measure implicit and explicit attitudes toward meat in men and women. Men exhibited stronger implicit associations between meat and healthiness than did women, but both sexes associated meat more strongly with ‘healthy’ than ‘unhealthy’ concepts. As ‘healthy’ was operationalized in the current study using terms such as “virile” and “powerful,” this suggests that a meat-strength/power association may mediate the meat-masculinity link readily observed across western cultures. The sex difference was not related to explicit attitudes to meat, nor was it attributable to a variety of other factors, such as a generally more positive disposition toward meat in men than women. Men also exhibited an attention bias toward meats, compared to non-meat foods, while females exhibited more caution when searching for non-meat foods, compared to meat. These biases were not related to implicit attitudes, but did tend to increase with increasing hunger levels. Potential ultimate explanations for these differences, including sex differences in bio-physiological needs and receptivity to social signals are discussed.

CLOSTRIDIUM PERFRINGENS IN MEAT AND MEAT PRODUCTS.

Science.gov (United States)

HALL, H E; ANGELOTTI, R

1965-05-01

A total of 262 specimens of meat and meat dishes were examined for the presence of Clostridium perfringens. Of this total, 161 were raw, unprocessed beef, veal, lamb, pork, or chicken; 101 were processed meats and meat dishes. C. perfringens was isolated from 113 (43.1%) of these specimens. The highest percentage of contamination (82%) was found in veal cuts, and the lowest (4.7%) in sliced sandwich meats and spreads. Only 2 of the 113 isolates were shown to produce heat-resistant spores, which indicates a very low incidence (0.8%) of contamination. These findings indicate that outbreaks of C. perfringens food-borne disease in the Cincinnati area are caused principally by the contamination of the food with vegetative cells or spores of the organism after cooking. Studies of the effects of various holding temperatures on the growth of C. perfringens indicated that, in the range of 5 to 15 C, no multiplication would occur, but that viable cells would still be present at the end of a 5-day holding period. Extremely rapid growth occurred at temperatures around 45 C, and complete inhibition of growth was accomplished between 49 and 52 C.

Roll-to-roll UV imprint lithography for flexible electronics

NARCIS (Netherlands)

Maury, P.; Turkenburg, D.H.; Stroeks, N.; Giesen, P.; Barbu, I.; Meinders, E.R.; Bremen, A. van; Iosad, N.; Werf, R. van der; Onvlee, H.

2011-01-01

We propose a roll-to-roll UV imprint lithography tool as a way to pattern flexible PET foil with µm-resolution. As a way to overcome dimensional instability of the foil and its effect on overlay, a self-align approach was investigated, that permits to make several layers in a single lithography

Analysis of the radiolytic products on high-dose irradiated food and packing materials

International Nuclear Information System (INIS)

Kim, Kyong Su; Shim, Sung Lye; Chung, In Sun

2010-04-01

The aims of this study were to prepare the government approval for the extension of food irradiation item to food or its products, to promote the industrial application of radiation technology, and to apply basic data in policy for introduction of irradiation. The change of hydrocarbons by irradiation was evaluated for the detection of irradiated meat. The results showed that hydrocarbons were detected in all of irradiated samples, but these hydrocarbons were not detected in non-irradiated samples. There were no difference between vacuum and N 2 - packaging. According to fatty acid compounds and degradation pathway of beef and pork, it could be deliberated that a great amount of produced hydrocarbons such as 8-heptadenene and 1,7-hexadecadien were able to be used as identification factor of irradiated meat. Effects of γ-irradiation on the volatile organic compounds in agricultural products were determined by analyzing changes of volatile composition. The composition of volatile organic compounds were little changed, but few specific compounds induced by γ-irradiation were identified. The variations of concentration in irradiated samples identified in this study could be due to the radiation sensitivity of compounds with the dose used. Effects of γ-irradiation on the volatile compounds in packaging materials were determined by analyzing changes of volatile composition. In polyethylene and polypropylene, 1,3-DBB was identified only in irradiated samples. Levels of 1,3-DBB increased with increasing irradiation doses. These results suggest may be useful in evaluation of γ-irradiation effects on food packaging materials

Analysis of the radiolytic products on high-dose irradiated food and packing materials

Energy Technology Data Exchange (ETDEWEB)

Kim, Kyong Su; Shim, Sung Lye; Chung, In Sun [Chosun University, Gwangju (Korea, Republic of)

2010-04-15

The aims of this study were to prepare the government approval for the extension of food irradiation item to food or its products, to promote the industrial application of radiation technology, and to apply basic data in policy for introduction of irradiation. The change of hydrocarbons by irradiation was evaluated for the detection of irradiated meat. The results showed that hydrocarbons were detected in all of irradiated samples, but these hydrocarbons were not detected in non-irradiated samples. There were no difference between vacuum and N{sub 2}- packaging. According to fatty acid compounds and degradation pathway of beef and pork, it could be deliberated that a great amount of produced hydrocarbons such as 8-heptadenene and 1,7-hexadecadien were able to be used as identification factor of irradiated meat. Effects of {gamma}-irradiation on the volatile organic compounds in agricultural products were determined by analyzing changes of volatile composition. The composition of volatile organic compounds were little changed, but few specific compounds induced by {gamma}-irradiation were identified. The variations of concentration in irradiated samples identified in this study could be due to the radiation sensitivity of compounds with the dose used. Effects of {gamma}-irradiation on the volatile compounds in packaging materials were determined by analyzing changes of volatile composition. In polyethylene and polypropylene, 1,3-DBB was identified only in irradiated samples. Levels of 1,3-DBB increased with increasing irradiation doses. These results suggest may be useful in evaluation of {gamma}-irradiation effects on food packaging materials

Chemical changes in food packaging resulting from ionizing irradiation

International Nuclear Information System (INIS)

Thayer, D.W.

1988-01-01

Recent approvals of food irradiation processes by the U.S. Food and Drug Administration have led to a search for packaging approved for use with ionizing radiation. Though 13 packaging materials were approved several years ago as food contactants for gamma irradiation up to 10 kGy at refrigeration temperatures and 4 packaging materials were approved for up to 60 kGy at cryogenic temperatures, no currently used packaging is approved for irradiated foods. Extensive research was conducted by the U.S. Army and others on the suitability of both flexible packaging and metal cans for packaging irradiated foods. The results of the studies of packaging for irradiated foods will be described and discussed in context of currently used packaging materials for non-irradiated meats and poultry

Roll-expanded plugs for steam generator heating tubes verification of leak tightness over the component lifetime

International Nuclear Information System (INIS)

Beck, J.; Ziegler, R.; Schönheit, N.

2013-01-01

Highlights: • Design description of roll-expanded plugs. • Experimental simulation of 40 years lifetime of plugged steam generator tubes. • Destructive testing for off-design loads. • Evaluation of release pressure and tightness before and after the tests. -- Abstract: Steam generator heating tubes are the boundary between the irradiated primary cycle and the conventional secondary cycle in a pressurized water reactor. Despite their operational task to transfer the heat from the primary to the secondary cycle, these tubes have a crucial safety function: the retention of irradiated primary coolant inside the circuit in all operating, emergency and off-design conditions. The heating tubes are subject to various degradation mechanisms during operation. To verify the integrity of each single tube, nuclear power plants carry out frequent in-service inspections. In case of a tube wall degradation beyond the permissible limit, the tube needs to be taken out of service in order to maintain the overall component integrity. The most common method to do so is to plug a damaged tube by a roll-expanded plug. After plugging, the roll-expanded plug acts as pressure boundary between the primary and the secondary cycle instead of the damaged heating tube. The plug must be able to maintain this function, previously provided by the heating tube, in all operational, emergency and off-design conditions. This article describes the approach to this verification by launching several comprehensive process qualification programmes consisting of mechanical analyses as well as static and dynamic testing programmes. The result was a qualified roll-expanded plug which remains leak-tight even during off-design conditions

Evaluation of the combined effect of the irradiation process and packaging in different atmospheres on microbiological and sensory quality of beef (Longissimus dorsi) fresh chilled and frozen; Avaliacao do efeito combinado do processo de irradiacao e da embalagem em diferentes atmosferas na qualidade microbiologica e sensorial de carne bovina (Longissimus dorsi) fresca refrigerada e congelada

Energy Technology Data Exchange (ETDEWEB)

Moreno, Maria Luz Garcia

2001-07-01

Meat, a nutritious food, allows the development of a wide variety of microorganisms which not only spoils it but offers risk to public health. Irradiation with medium doses can be efficiently use to control the presence of microorganisms in meat. Depending upon the dose, irradiation of meat can lead to formation of off-flavours, off odours and discoloration of meat packed with oxygen. These problems can probably be overcome using vacuum package or freezing temperatures. The aim of this research was to evaluate the effect of irradiation, vacuum packaging and temperature on the meat quality. Forty beef pieces (approx. 100g each) were packed under normal atmosphere, 40 were vacuum packed and 40 under N{sub 2} atmosphere. Half of each group was kept overnight under refrigeration and half was frozen. Refrigerated samples were irradiated with 0, 1, 1.5 and 2 kGy. Frozen samples were irradiated with 0, 1, 2 and 3 kGy. Number of microorganisms was significantly reduced (p<0.05) by de process. The temperature effect on the radioresistance of all microorganisms was not observed. Brochothrix thermosphacta was present in numbers of 10{sup 3} CFU/g in control samples and remained the same during all study and was detected only in refrigerated irradiated samples. Lactic acid bacteria were less affected by irradiation. Bacterial spores were found in both control and irradiated samples in low numbers (1-67 spores/g). Salmonella sp. and Staphylococcus sp. were not detected. The best combination of treatments to extend the shelf-life of refrigerated meat was vacuum packaging and an irradiation dose of 2 kGy. Nitrogen did not improve the color of irradiated meat. Refrigerated irradiated aerobically packaged meat was darker and less red than control samples. Frozen irradiated aerobically packaged meat was less red and lightener. The effectiveness of food irradiation is based on good quality of raw product. (author)

Advances in ingredient and processing systems for meat and meat products.

Science.gov (United States)

Weiss, Jochen; Gibis, Monika; Schuh, Valerie; Salminen, Hanna

2010-09-01

Changes in consumer demand of meat products as well as increased global competition are causing an unprecedented spur in processing and ingredient system developments within the meat manufacturing sector. Consumers demand healthier meat products that are low in salt, fat, cholesterol, nitrites and calories in general and contain in addition health-promoting bioactive components such as for example carotenoids, unsaturated fatty acids, sterols, and fibers. On the other hand, consumers expect these novel meat products with altered formulations to taste, look and smell the same way as their traditionally formulated and processed counterparts. At the same time, competition is forcing the meat processing industry to use the increasingly expensive raw material "meat" more efficiently and produce products at lower costs. With these changes in mind, this article presents a review of novel ingredient systems and processing approaches that are emerging to create high quality, affordable meat products not only in batch mode but also in large-scale continuous processes. Fat replacers, fat profile modification and cholesterol reduction techniques, new texture modifiers and alternative antioxidant and antimicrobial systems are being discussed. Modern processing equipment to establish continuously operating product manufacturing lines and that allow new meat product structures to be created and novel ingredients to be effectively utilized including vacuum fillers, grinders and fine dispersers, and slicers is reviewed in the context of structure creation in meat products. Finally, trends in future developments of ingredient and processing systems for meat products are highlighted.

Food irradiation development in Japan

International Nuclear Information System (INIS)

Kawabata, T.

1981-01-01

In Japan, the first food irradiation research was carried out on the preservation of fish and fishery products. In 1966, the Atomic Energy Commission of the Japanese Government (JAEC) decided to promote the National Project on Food Irradiation and, in 1967, the Steering Committee on food irradiation research in the Atomic Energy Bureau, Science and Technology Agency, selected the following food items as of economic importance to the country, i.e., potatoes, onions, rice, wheat, ''Vienna'' sausage, ''kamaboko'' (fish meat jelly products) and mandarin oranges. The National Project is expected to finish at the end of the 1981 fiscal year. Based on the studies by the National Project, irradiated potatoes were given ''unconditional acceptance'' for human consumption in 1972. Already in 1973, a commercial potato irradiator was built at Shihoro, Hokkaido. In 1980, the Steering Committee submitted a final report on the effectiveness and wholesomeness studies on irradiated onions to the JAEC. This paper gives a brief explanation of the legal aspects of food irradiation in Japan, and the present status of wholesomeness studies on the seven items of irradiated foods. In addition, topics concerning food irradiation research on ''kamaboko'', especially on the effectiveness and a new detecting method for the irradiation treatment of these products, are outlined. (author)

Replacement of Pork Meat with Pork Head Meat for Frankfurters

OpenAIRE

Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

2016-01-01

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p0...

Irradiation of ground beef with the purpose of refrigerated storage

International Nuclear Information System (INIS)

Keskin, S.

1977-01-01

Ground beef packaged in polyethylene film was irradiated at different dose levels ranging from 0.25 to 1.0 Mrad and stored at 3+-1 0 C. Bacteriological and organoleptic evaluations were carried out immediately after irradiation and at weekly intervals thereafter. The red color of the meat was darker after irradiation and this darkening increased with radiation dose. This color change was limited to the surface of the samples. The results of the bacteriological and organoleptic examination indicate that irradiation at 0.25 Mrad permits refrigerated storage of ground beef for 3 weeks, 0,5 Mrad for 6 weeks. Coliforms were found only in non-irradiated samples [fr

Irradiation response of ODS Eurofer97 steel

Energy Technology Data Exchange (ETDEWEB)

Luzginova, N.V., E-mail: luzginova@nrg.eu [Nuclear Research and Consultancy Group, Petten (Netherlands); Nolles, H.S.; Pierick, P. ten; Bakker, T.; Mutnuru, R.K.; Jong, M.; Blagoeva, D.T. [Nuclear Research and Consultancy Group, Petten (Netherlands)

2012-09-15

Oxide dispersion strengthened (ODS) Eurofer97 steel (EU batch, 0.3 wt.% of Y{sub 2}O{sub 3} particles), produced by mechanical alloying followed by hot rolling, is irradiated in the High Flux Reactor in Petten, The Netherlands at three different irradiation temperatures (300, 450 and 550 Degree-Sign C) up to nominal doses of 1 dpa and 3 dpa. The effect of neutron irradiation on the mechanical properties of ODS Eurofer97 material is investigated. It is shown that the irradiation hardening of ODS Eurofer97 steel occurs at 300 Degree-Sign C, whereas during irradiation at 450 and 550 Degree-Sign C no changes in mechanical properties are observed compared to the unirradiated material. This effect is possibly a result of the annealing of the irradiation damage at temperatures higher than 300 Degree-Sign C. The observed shifts in the Ductile to Brittle Transition Temperatures due to irradiation at different temperatures are discussed and compared with non-ODS Eurofer97 steel.

Effect of rolling reduction on the development of rolling and recrystallization textures in Al-Mg alloys

Energy Technology Data Exchange (ETDEWEB)

Endou, S; Inagaki, H [Shonan Inst. of Tech., Fujisawashi (Japan)

2002-07-01

In order to investigate the effect of Mg content on the development of the rolling textures in Al pure Al, Al-3% Mg alloy and Al-5% Mg alloy were cold rolled by varying rolling reductions up to 97%. Their rolling textures were investigated by the orientation distribution function analysis. The extent of work hardening introduced by cold rolling was estimated by the hardness measurements. It was found that, at all rolling reductions, the main orientations of the rolling textures depended strongly on the Mg content. In pure Al, {l_brace}123{r_brace} left angle 634 right angle was always the main orientation, whereas {l_brace}112{r_brace} left angle 111 right angle was most strong in the Al-3%Mg alloy. In the Al-5% Mg alloy, the development of both {l_brace}123{r_brace} left angle 634 right angle and {l_brace}112{r_brace} left angle 111 right angle were strongly suppressed, whereas {l_brace}110{r_brace} left angle 112 right angle developed remarkably. In pure Al, most of the texture development occurred at the later half of work hardening, i.e. at rolling reductions above 70%. With increasing Mg content, rolling texture tended to develop already at lower rolling reductions. Dynamic recovery, which occurred at very high rolling reductions, suppressed the development of the rolling textures. All these results strongly suggested that the formation of dislocation cell structures and shear banding are origins of the formation of these rolling textures. On annealing these specimens at 450 C for 30 min, recrystallization textures developed only in specimens having strong rolling textures, i. e. in the specimens cold rolled more than 70%. {l_brace}100{r_brace} left angle 001 right angle developed only in pure Al and in the Al-3% Mg ally, in which {l_brace}123{r_brace} left angle 634 right angle and {l_brace}112{r_brace} left angle 111 right angle were strong in the rolling textures. Recrystallization textures of the Al-5% Mg alloy was wather random. Its main orientation, {l

[Alaskan commodities irradiation project: An options analysis study

International Nuclear Information System (INIS)

Zarling, J.P.; Swanson, R.B.; Logan, R.R.

1989-09-01

The ninety-ninth US Congress commissioned a six-state food irradiation research and development program to evaluate the commercial potential of this technology. Hawaii, Washington, Iowa, Oklahoma and Florida as well as Alaska have participated in the national program; various food products including fishery products, red meats, tropical and citrus fruits and vegetables have been studied. The purpose of the Alaskan study was to review and evaluate those factors related to the technical and economic feasibility of an irradiator in Alaska. This options analysis study will serve as a basis for determining the state's further involvement in the development of food irradiation technology

Consumers' motivational associations favoring free-range meat or less meat

NARCIS (Netherlands)

de Boer, J.; Boersema, J.J.; Aiking, H.

2009-01-01

The present paper analyzed the motivational orientations of consumers who choose to eat (1) small portions of meat or (2) ethically distinctive meat, such as free-range meat, in relation to the motivational orientations of their opposites. Going beyond the conventional approach to consumer behavior,

Experimental irradiation of UMo fuel: Pie results and modeling of fuel behaviour