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Meat Science 69 (2005) 269–275

MEATSCIENCE

Effect of radiation processing on the quality of chilled meat products

Sweetie R. Kanatt, Ramesh Chander *, Arun Sharma

Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai 400 085, India

Received 28 April 2004; received in revised form 24 July 2004; accepted 24 July 2004

Abstract

Effect of radiation processing on the shelf-life and safety of some ethnic Indian meat products like chicken chilly, mutton shammi

kababs and pork salami during chilled storage was investigated. Radiation processing resulted in dose dependent reduction in

microbial counts. A dose of 3 kGy was found to be optimal for the shelf-life extension. In all the three irradiated (3 kGy) meat

products the shelf-life was extended by more than 2 weeks at 0–3 �C compared to the corresponding non-irradiated samples. Sta-

phylococcus spp. were completely eliminated by irradiation at a dose of 2 kGy. Some increase in lipid peroxidation on irradiation

was observed as measured by TBA assay but it did not affect the sensory attributes of the product.

� 2004 Elsevier Ltd. All rights reserved.

Keywords: Meat products; Chilled storage; Radiation processing; Microbiological quality

1. Introduction

In both the developed and developing countries

there is a growth in the demand for convenience ready

to cook/eat minimally processed meat products. Urban

Indian markets offer several such ethnic meat products

like chicken chilly, chicken tikka, mutton shammi ka-

babs and mutton sheek kababs. These products aremarketed only in the frozen state, but freezing facilities

are expensive and inadequate. Also, freezing affects the

texture of these products and frozen foods are not al-

ways safe as freezing does not eliminate pathogens.

Therefore, storage of these products in a chilled state

would be of advantage. But in the chilled state these

products have a shelf-life of only a few days thereby

limiting the geographical area in which they can bemarketed. Technologies that allow several fold exten-

sion of the shelf-life are therefore required for such

0309-1740/$ - see front matter � 2004 Elsevier Ltd. All rights reserved.

doi:10.1016/j.meatsci.2004.07.006

* Corresponding author. Tel.: +91 22 25593296/25595374; fax: +91

22 25505151/25519613.

E-mail address: rchander@magnum.barc.ernet.in (R. Chander).

products without compromising on microbiological

safety.

One of the newly emerging technologies to ensure the

microbiological safety of meat is radiation processing.

In addition to spoilage bacteria, meat products may

contain parasites and pathogenic bacteria, which could

be eliminated by irradiation. The radiation doses re-

quired to inactivate 90% of the colony forming unitsof the common food borne pathogens associated with

meat and meat products are in the range of 1–4 kGy

(Thayer, Boyd, & Jenkins, 1993).

There are several reports on the radiation processing

of meat products like bacon, ham (Weirbicki & Heilg-

man, 1980), sausages (Kiss, Beczner, Zachariev, &

Kovacs, 1990), beef burgers (Dempster, Hawrysh,

Shand, Lahola-Chomiak, & Corletto, 1985), but nodata is available on the effect of irradiation on the

overall quality of ethnic Indian meat preparations.

Our objective was therefore to evaluate the effect of

radiation processing on the microbiological, chemical

and sensory attributes of three ethnic Indian meat

products and thus ascertain their ultimate keeping

quality.

270 S.R. Kanatt et al. / Meat Science 69 (2005) 269–275

2. Materials and methods

2.1. Materials

Fresh chicken chilly, mutton shammi kababs and

pork salami was purchased from a vendor and boughtto the laboratory in ice. Aliquots (100 g) of each product

were packed in sterile, low-density polyethylene bags

(700 gauge; WVTR 0.4 g/m2/day; OTR 1800 mL/m2/

day). For sensory evaluation 200 g samples were packed

separately. Three sets of experiments were carried out

for each meat product.

2.2. Irradiation

Irradiation of prepackaged meat products was car-

ried out at melting ice temperature (0–3 �C) in a

Food Package Irradiator (Nordion Intl. Inc., Canada)

with a 60Co source at a dose rate of 3 kGy/h. The

samples received minimal doses of 1, 2 or 3 kGy

with an overdose ratio of 1.3. Dosimetry was per-

formed by cerric–cerrous dosimeter calibrated againstFricke�s dosimeter. Dosimetry intercomparison was

carried out with the National Standards established

by Radiological Physics and Advisory Division (RP

& AD), Bhabha Atomic Research Centre (BARC),

Mumbai, India. The non-irradiated lots served as

control. Until irradiation was over, non-irradiated

samples were kept in ice. All samples were thereafter

stored at 0–3 �C.

2.3. Microbiological analysis

Samples (25 g) in duplicate from the irradiated andtheir corresponding non-irradiated control batches,

were aseptically homogenized for 1 min with sterile

saline (225 mL) in a Stomacher (Seward Medical,

UK). Appropriate serial dilutions of the homogenate

were carried out. Media used for the microbiological

analyses were from HiMedia, India. Total plate count

(by pour plate method) was determined using Plate

Count Agar incubated at 30 �C for 48 h. Selectiveand differential media used were Baird Parker�s Agar

(37 �C for 24 h) for enumeration of Staphylococcus

spp., Violet Red Bile Agar (44 �C for 24 h) for fecal

coliforms, Sulphite polymixin sulphadiazine Agar

(37 �C for 24 h in an anerobic jar) for enumeration

of sulphite reducing Clostridium spp., and Potato Dex-

trose Agar for molds (incubated at 30 �C for 5 days).

Total aerobic spore count was also determined. FivemL of the 10% homogenate was heated at 80 �C for

10 min, cooled and then serial dilutions were plated

on Plate Count Agar (30 �C for 48 h). The results

were expressed as the logarithm of the colony forming

units per gram.

2.4. Measurement of lipid peroxidation

Thiobarbituric acid-reactive substances (TBARS)

produced from lipid peroxidation were determined using

the method of Alasnier, Meynier, Viau, and Gandmer

(2000). A 4-g portion of each sample was blended with16 mL of 5% trichloroacetic acid (TCA) and BHT

(10 ug BHT/g of lipids). It was then filtered through

Whatman filter (No. 4). Equal amounts of the filtrate

and 0.02 M TBA was heated in a boiling water bath

for 30 min, cooled and the absorbance was measured

at 532 nm. The amount of TBARS was expressed as

mg malonaldehyde per kg of meat.

2.5. Sensory evaluation

The sensory attributes evaluated were appearance,

flavor, texture and overall acceptability of the product

using a 10-point numerical scale, where, 10 corre-

sponded to ‘‘components characteristic of the highest

quality’’, 9 to ‘‘loss in part of fresh components but

not distinguished by new characteristics’’, 7–8 to ‘‘firstsignificant change; degree of component change slight

but consistently apparent�, 5–6 to ‘‘moderate degree of

change; increased intensity (quantitative change) and/

or occurrence of additional components(qualitative

change), but normal characteristics still dominant’’, 3–

4 to ‘‘strong degree of change; abnormal components

dominant in contrast to normal components; loss in pal-

atability definite’’, 1–2 corresponds to ‘‘intense degree ofchange’’ and 0 to ‘‘ too poor to evaluate’’. Scores from

9–6 were considered acceptable. The panel consisted of

15–20 experienced members of the staff who were famil-

iar with meat characteristics. Chicken chilly was

steamed and mutton shammi kababs and pork salami

was fried before serving.

2.6. Statistical analysis

All data are expressed as means ± SD. Differences be-

tween variables were tested for significance by one-way

ANOVA with Tukey�s post test using GraphPad InStat

version 3.05 for Windows 95, GraphPad Software, San

Diego, California, USA, www.graphpad.com. Differ-

ences at p < 0.05 were considered to be significant and

n = 3.

3. Results and discussion

3.1. Microbiological analysis

The total viable counts of chicken chilly, mutton

shammi kabab and pork salami are shown in Figs. 1–3.Irradiation significantly (p < 0.05) improved the micro-

biological quality of the products by reducing the total

0 7 14 21 280

2

4

6

8

Storage time (days)

log

cfu/

g

Control 1 kGy 2 kGy 3 kGy

Fig. 1. Effect of irradiation (upto 3 kGy) on the total viable counts of

chicken chilly during storage at 0–3 �C. Results are mean values of

three independent experiments. Vertical lines indicate error bars.

0 7 14 21 280

2

4

6

8

Storage time (days)

log

cfu/

g

Control 1 kGy 2 kGy 3 kGy

Fig. 2. Effect of irradiation (upto 3 kGy) on the total viable counts of

mutton shammi kabab during storage at 0–3 �C. Results are mean

values of three independent experiments. Vertical lines indicate error

bars.

0 7 14 210

2

4

6

8

log

cfu/

g

Storage time (days)

Control 1 kGy 2 kGy 3 kGy

ig. 3. Effect of irradiation (upto 3 kGy) on the total viable counts of

ork salami during storage at 0–3 �C. Upto seven days no organisms

ere detected by the method employed in the 3 kGy samples. Results

re mean values of three independent experiments. Vertical lines

dicate error bars.

S.R. Kanatt et al. / Meat Science 69 (2005) 269–275 271

bacterial count (TBC). Further the decrease in TBC was

dose dependent in all the products. The numbers in-

creased with storage time and there was a significant

(p < 0.05) difference between the irradiation doses. In less

than 14 days non-irradiated chicken chilly had counts

greater than 6 log cfu/g, while in irradiated (3 kGy) it

did not reach these numbers even after 28 days. In the

case of mutton shammi kababs control samples spoiledin less than a week while in irradiated samples after 28

days of storage at 0–3 �C the counts were less than 4

log cfu/g. The total viable counts in non irradiated pork

salami was greater than 6 log cfu/g in less than seven days

F

p

w

a

in

while these numbers were reached in irradiated (3 kGy)

samples in about 18 days. The decrease in total bacterial

population as a result of irradiation was in agreement

with other studies (Kanatt, Paul, D�Souza, & Thomas,

1997; Naik, Paul, Chawla, Sherikar, & Nair, 1994; Tar-

kowski, Beumer, & Kampelmacher, 1984). The spoilage

flora of meat products is usually dominated by the bacte-ria which growmost rapidly under the storage conditions

of the products, because there are no interactions be-

tween bacteria until the flora reaches high numbers. Un-

der aerobic conditions, the dominant spoilage organisms

are the strictly aerobic Pseudomonas spp. (Gill, 1986).

The sensitivity of these organisms to radiation explains

the decline caused in the total aerobic counts of the irra-

diated products. Urbain (1983, Chap. 1) reported a D10

value of 0.13 kGy at 5 �C for Ps. fluorescens in beef.

Radiation processing had a significant effect on

reduction/elimination of pathogenic bacteria (Table 1).

In chicken chilly non-irradiated control samples had

initial Staphyloccocus spp. counts of 2.32 log cfu/g,

which increased to 5.12 log cfu/g by 21 days. In all irra-

diated chicken chilly samples Staphyloccocus spp. were

not detected throughout the storage period. About 4log cfu/g of Staphylococcus spp. were present in non-

irradiated mutton shammi kababs and pork salami

and irradiation at 1 kGy reduced the Staphylococcal

counts by 2 log cycles. In samples irradiated at 2 and

3 kGy this organism was not detected throughout the

storage period. Thayer and Boyd (1992) have reported

that 90% of Staphyloccocus aureus in mechanically de-

boned chicken meat was killed by a dose of 0.36 kGy.D10 values in the range of 0.40– 0.46 kGy for S. aureus

in different meat systems irradiated at 5 �C has also been

Table 1

Total Staphylococcal and aerobic spore counts of meat products stored

at 0–3 �Ca

Sample Storage time (days)

0 7 14 21 28

Total Staphylococcal counts log cfu/g

CC-control 2.32 3.02 3.59 5.12 ND

CC-1 kGy # # # # #

MSK-control 4.17 4.58 ND ND ND

MSK-1 kGy 1.43 1.43 1.51 1.52 1.6

PS-control 3.72 4.07 ND ND ND

PS-1 kGy 1.18 1.89 1.89 1.95 ND

Total aerobic spore counts log cfu/g

CC-control 1.12 1.21 1.14 1.42 ND

CC-1 kGy # # # # #

MSK-control 2.67 2.78 ND ND ND

MSK-1 kGy 1.6 2.06 2.23 2.23 2.58

PS-control 2.27 2.22 ND ND ND

PS-1 kGy # # # 1.84 ND

CC, chicken chilly; MSK, mutton shammi kababs; PS, pork salami;

ND, analysis was not done as sample had spoiled; #, noorganisms

were detected by the method employed.a In all the three products irradiation at 2 and 3 kGy resulted in

complete elimination of aerobic spore counts and Staphylococcus spp.

0 7 14 21 280

1

2

3

4

5

TB

A n

o. (

mg

MD

A/k

g m

eat)

Storage time (days)

Control 1 kGy 2 kGy 3 kGy

Fig. 5. TBA values of mutton shammi kabab during storage (0–3 �C).Results are mean values of three independent experiments. Vertical

lines indicate error bars.

272 S.R. Kanatt et al. / Meat Science 69 (2005) 269–275

reported (Thayer, Boyd, Fox, Lakritz, & Hampson,

1995). Our results are in agreement with these studiesas a dose of 1 kGy gave around 2 log cycle reduction

of S. aureus in chicken chilly, suggesting the D10 value

to be around 0.5 kGy.

Fecal coliforms were detected in only one batch of

non-irradiated control chicken chilly samples. In all

the irradiated samples fecal coliforms were not detected.

Naik et al. (1994) have reported similar results. They

found that irradiated meat (2.5 kGy) was completely

0 7 14 21 280

1

2

3

4

5

TB

A (

mg

MD

A/k

g m

eat)

Storage period (days)

Control 1 kGy 2 kGy 3 kGy

Fig. 4. TBA values of chicken chilly during storage (0–3 �C). Results

are mean values of three independent experiments. Vertical lines

indicate error bars.

free of Enterobacteriacea for the entire storage (0–

3 �C) period of five weeks. In irradiated fresh pork Lam-

bert, Smith, Dodds, and Charbonneau (1992) reported

that irradiation had the greatest effect on Enterobacteri-

acea. A minimum dose of 1.5 kGy would destroy at least

6 logs of Escherichia coli O157:H7, which has a D10 va-

lue of about 0.24 kGy (Olson, 1998).Of concern in any minimally processed meat prod-

uct is the survival and growth of spore formers. Sul-

phite reducing clostridia were not detected in any of

the samples throughout the storage period. Aerobic

spore count in non-irradiated chicken chilly was 1.42

0 7 14 210

1

2

3

4

TB

A n

o. (

mg

MD

A/k

g m

eat)

Storage period (days)

Control 1 kGy 2 kGy 3 kGy

Fig. 6. TBA values of pork salami during storage (0–3 �C). Results are

mean values of three independent experiments. Vertical lines indicate

error bars.

S.R. Kanatt et al. / Meat Science 69 (2005) 269–275 273

log cfu/g and in all the irradiated samples these organ-

isms were not detected (Table 1). In control mutton

kababs and pork salami 2.7 and 2.2 log cfu/g were

present and even after irradiation some low counts

were found in irradiated samples. Lambert et al.

(1992) have also reported that aerobic spore formerswere present at levels between 10 and 2.5 · 103/g in

some fresh pork samples irradiated at 0.5 kGy and

stored at 15 �C. Yeast/molds were not detected in

any of the samples throughout the storage period.

Control 1 kGy02468

10

0

2

4

6

8

Sens

ory

scor

es

0

2

4

6

8

10

1 kGy 2 k0

2

4

6

8

10

0

2

4

6

8

10

Sens

ory

scor

es

0

2

4

6

8

10

A

B

C

A

B

C

(b)

(a)

Fig. 7. (a) Initial sensory evaluation of [A] pork Salami; [B] mutton Shammi K

experiments. Vertical lines indicate error bars. (b) Sensory evaluation of [A] P

weeks chilled storage); [C] Chicken Chilly (two weeks chilled storage). Res

indicate error bars.

Among the most sensitive microorganisms to radia-

tion are gram-negative rods, followed by gram-positive

cocci and rods, yeast, molds, fungal spores, aero-

bic and anaerobic spore formers (Diehl, 1995). Low

dose irradiation kills microorganisms of public

health significance and extends the shelf-life ofmeat products. This has already been established

(Dempster et al., 1985; Kiss et al., 1990) and in

this study is confirmed for ethnic Indian meat

products.

2 kGy 3 kGy

Overall acceptability Appearence Flavour Texture

Gy 3 kGy

Overall acceptability Appearance Flavour Texture

abab; [C] chicken Chilly. Results are mean values of three independent

ork Salami (one week chilled storage); [B] Mutton Shammi Kabab (two

ults are mean values of three independent experiments. Vertical lines

274 S.R. Kanatt et al. / Meat Science 69 (2005) 269–275

3.2. Chemical analysis

Lipid peroxidation was measured in terms of thiobar-

bituric reactive substances (TBARS) and results are

shown in Figs. 4–6. Non-irradiated control samples

showed lower TBARS values (p < 0.05) than irradiatedsamples. The increase in TBARS values was dose

dependent. However, in the case of chicken chilly the in-

crease in TBARS values of irradiated samples was not

significant (p > 0.05). This may probably be due to the

spices used in its preparation that are known to have

antioxidant activity (Nakatani, 1992). Several other

workers have also reported the acceleration of lipid oxi-

dation caused by radiation processing (Hampson, Fox,Lakritz, & Thayer, 1996; Luchsinger et al., 1996; Nam

& Ahn, 2003). On storage of meat products at 0–3 �Cthere was significant (p < 0.05) increase in TBA values.

Presence of oxygen is the most critical factor influencing

lipid oxidation during the storage of irradiated meat

(Katusin-Razem, Mihaljevic, & Razem, 1992). Lipid

oxidation and discoloration of meat is enhanced in the

presence of oxygen while increasing the antimicrobialaction of irradiation. Hence, irradiating meat in the fro-

zen state or in modified atmosphere packing/vacuum

packaging or by addition of antioxidants can minimize

or avoid the development of rancidity.

3.3. Sensory evaluation

Fig. 7(a) illustrates the results of the initial sensoryevaluations carried out for the three meat products.

For safety reasons the samples were not submitted to

the panelists if their microbiological examination re-

vealed a count of 106 cfu/g or more. In case of chicken

chilly it was found that immediately after irradiation the

overall sensory scores of irradiated and non-irradiated

samples were not significantly (p < 0.05) different.

Appearance, flavor and texture of irradiated sampleswere not different from its non-irradiated control and

all the samples were acceptable. The same observation

was made in case of mutton shammi kababs and pork

salami (Fig. 7(a)). Though oxidative rancidity measured

in terms of TBARS increased on irradiation there was

no significant effect on the sensory quality of the irradi-

ated meat. For irradiation of the three meat products

the doses employed (1, 2 and 3 kGy) were either belowor close to the threshold level and hence no irradiation

odor was detected. Irradiation with a dose above the

threshold level had been reported to produce irradiation

odor in various meats (Sundarmadji & Urbain, 1972).

As the control samples spoiled in a week they were

not used for further sensory analysis. Sensory evaluation

of chicken chilly and mutton shammi kababs after two

weeks of chilled storage and pork salami after one weekof chilled storage is shown in Fig. 7(b). All the irradiated

samples were found to be acceptable. However, at the

end of the storage period (three weeks for pork salami

and four weeks for chicken chilly and mutton shammi

kababs) only products irradiated at 3 kGy were found

to be acceptable. Our observation is in agreement with

Kiss and Farkas (1982) who have reported that irradia-

tion (2–5 kGy) extended the keeping quality of chickencarcasses in cold storage by a factor of two to three

(10–15 days longer than the control), without noticeable

deterioration in organoleptic quality. Irradiated meat

will be successful in the market place only if consumers

are satisfied with its sensory quality.

4. Conclusion

Radiation processing of ethnic Indian meat products

resulted in a dose dependent decrease in the total viable

counts and in reduction/elimination of pathogenic

organisms. Irradiation at 3 kGy extended the storage life

of the meat products by two weeks compared to non-

irradiated samples. Therefore, this study shows that

irradiation in conjunction with chilled storage inhibitsmicrobial growth and extends product shelf-life without

compromising product safety. Thus, radiation process-

ing could be used to the advantage of processors, retail-

ers and consumers.

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