Effects of low-dose, low-penetration electron beam irradiation of chilled beef carcass surface cuts on Escherichia coli O157:H7 and meat quality.
Low-dose, low-penetration electron beam (E-beam) irradiation was evaluated for potential use as an antimicrobial intervention on beef carcasses during processing. The objectives of this study were (i) to assess the efficacy of E-beam irradiation to reduce concentrations of Escherichia coli O157:H7 on a large beef surface and (ii) to evaluate the effect of the treatment on the sensory properties of the product. A 1-kGy dose of E-beam radiation reduced E. coli O157:H7 inoculated onto sections of cutaneous trunci at least 4 log CFU/cm2. In assessing organoleptic impact, flank steak was used as the model muscle. Flank steaks with various levels of penetration by radiation (5, 10, 25, 50, and 75%) were evaluated. None of the flank steak sensory attributes were affected (P > 0.05) by any penetration treatment. Ground beef formulations consisting of 100, 50, 25, 10, 5, and 0% surface-irradiated beef were tested. A trained sensory panel did not detect any difference between the control (0%) and either the 5 or 10% treatments. These results suggest that if chilled carcasses were subjected to low-dose E-beam irradiation, aroma and flavor of ground beef would not be impacted. The data presented here indicate that low-dose, low-penetration E-beam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.
Arthur
Terrance M
TM
US Department of Agriculture, Agricultural Research Service, Roman L Hruska US Meat Animal Research Center, Clay Center, Nebraska 68933-0166, USA.
Wheeler
Tommy L
TL
Shackelford
Steven D
SD
Bosilevac
Joseph M
JM
Nou
Xiangwu
X
Koohmaraie
Mohammad
M
D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004307:Dose-Response Relationship, Radiation; D019453:Escherichia coli O157 / Q000302:isolation & purification / Q000528:radiation effects*; D005511:Food Handling / Q000379:methods*; D005514:Food Irradiation / Q000379:methods*; D005516:Food Microbiology; D008460:Meat / Q000382:microbiology* / Q000592:standards*; D008461:Meat Products / Q000382:microbiology / Q000592:standards; D011786:Quality Control; D013649:Taste