Advances in the Effect and Mechanism of Electron Beam Irradiation on Microorganisms and Meat Quality

CAI Yingxuan; WEI Wenjing; DONG Pengcheng; ZHANG Yimin; LUO Xin; MAO Yanwei

doi:10.13386/j.issn1002-0306.2022060108

Volume 44 Issue 8

Apr. 2023

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Science and Technology of Food Industry > 2023 > 44(8): 446-453. > DOI: 10.13386/j.issn1002-0306.2022060108

CAI Yingxuan, WEI Wenjing, DONG Pengcheng, et al. Advances in the Effect and Mechanism of Electron Beam Irradiation on Microorganisms and Meat Quality[J]. Science and Technology of Food Industry, 2023, 44(8): 446−453. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060108.

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Advances in the Effect and Mechanism of Electron Beam Irradiation on Microorganisms and Meat Quality

College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China

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Received Date: June 13, 2022
Available Online: February 08, 2023

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Abstract

Given that meat is easily contaminated by microorganisms during processing and storage, a short shelf-life has become the main factor restricting the distribution of meat. Electron beam irradiation (EBI) can effectively inactivate microorganisms in meat and prolong its shelf-life, but it affects the sensory quality and nutritional values of meat simultaneously. This paper briefly introduces the antibacterial mechanism of EBI, and focuses on discussing the influence of different doses of EBI and their actions on meat quality (e.g., color, flavor, quality, and texture), nutritional value, and microorganisms. This review aims to extend the shelf-life and maintain the original quality of meat significantly by using EBI, which would provide a theory and technology guidance for the technology application of EBI.
- electron beam irradiation,
- meat,
- quality,
- microorganism,
- shelf-life,
- mechanism

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Science and Technology of Food Industry

Advances in the Effect and Mechanism of Electron Beam Irradiation on Microorganisms and Meat Quality

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