저수준 전자선 조사 처리가 쇠고기 숙성에 미치는 효과 = Effects of Low Dose Electron - beam Irradiation on the Beef Aging

다국어 초록 (Multilingual Abstract)

This experiment was carried out to investigate the effects of electron beam irradiation (1.5, 3.0 KGy) and high temperature conditioning on semitendinosus muscle of Hanwoo beef aged at 20℃ for 35 hr and then refrigerated at 5℃ for 9 days. The control sample was refrigerated at 5℃ without irradiation. Total bacterial count, TBA value, sensory test, meat color, shear force value and pH of the samples were analyzed.
Electron beam irradiation did not affect pH and shear force value significantly but samples aged at 20℃ showed slightly better tenderness than other samples(p$lt;0.05). While beef samples irradiated with electron beam and/or aged at 20℃ showed lower $quot;a$quot; value than other treatments (p$lt;0.05), there were no significant differences in $quot;L$quot; and $quot;b$quot; values among the samples. Electron beam irradiation and high temperature conditioning at 20℃ could not affect consistently to sensory properties such as flavor, juiciness, overall acceptability of the beef samples. However, the irradiated and aged samples showed higher TBA values than other samples. Total bacterial counts of beef samples stored at 5℃ after irradiation reached 10' after 9 days but those of beef samples aged at 20℃ reached that number after 2 days storage. Therefore, low dose of electron beam irradiation(1.5 and 3.0 KGy) treatment was not effective to reduce microorganisms in beef samples aged at 20℃.