Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients

Ben Fadhel, Yosra; Leroy, Valentin; Dussault, Dominic; St-Yves, France; Lauzon, Martine; Salmieri, Stéphane; Jamshidian, Majid; Vu, Khanh Dang et Lacroix, Monique (2016). Combined effects of marinating and γ-irradiation in ensuring safety, protection of nutritional value and increase in shelf-life of ready-to-cook meat for immunocompromised patients Meat Science , vol. 118 . pp. 43-51. DOI: 10.1016/j.meatsci.2016.03.020.

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Résumé

The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3 kGy on Escherichia coli O157:H7, Salmonella typhimurium and Clostridium sporogenes in raw meat packed under vacuum and stored at 4 °C and to estimate its safety and shelf-life. Further, the effect of combined treatments on sensorial, nutritional values (lipid oxidation, concentration of thiamin and riboflavin) and color was evaluated. The study demonstrated that the use of marinade in combination with a low dose of γ-irradiation (1.5 kGy) could act in synergy to reduce to undetectable level of pathogenic bacteria and increase the shelf-life of ready-to-cook meat loin without affecting its sensorial and nutritional quality.

Type de document:	Article
Mots-clés libres:	Gamma irradiation; Immunocompromised patients; Marinating; Microbiological quality; Physicochemical quality; Ready to cook meat; Bacteria; Escherichia coli; Gamma rays; Meats; Salmonella; Physico-chemical quality; Irradiation
Centre:	Centre INRS-Institut Armand Frappier
Date de dépôt:	05 oct. 2017 20:57
Dernière modification:	31 mai 2018 20:22
URI:	https://espace.inrs.ca/id/eprint/4559

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