title: 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.
abstract: The aim of this study was to evaluate the effect of combining marinating and γ-irradiation at doses of 1, 1.5 and 3kGy 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 (1.5kGy) 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.
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
authors.forename: Yosra
authors.initials: Y
authors.lastname: Ben Fadhel
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; University of Tours, 60 rue du Plat D'Etain, 37020 Tours Cedex, France.
authors.forename: Valentin
authors.initials: V
authors.lastname: Leroy
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada; BSA Food Ingredients Inc., 6005, boul. Couture, St- Leonard, QC H1P 3E1, Canada.
authors.forename: Dominic
authors.initials: D
authors.lastname: Dussault
authors.affiliation: Montmorency College, 475 boulevard de l'Avenir, Laval, QC H7N 5H9, Canada.
authors.forename: France
authors.initials: F
authors.lastname: St-Yves
authors.affiliation: Montmorency College, 475 boulevard de l'Avenir, Laval, QC H7N 5H9, Canada.
authors.forename: Martine
authors.initials: M
authors.lastname: Lauzon
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
authors.forename: Stéphane
authors.initials: S
authors.lastname: Salmieri
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
authors.forename: Majid
authors.initials: M
authors.lastname: Jamshidian
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada.
authors.forename: Dang Khanh
authors.initials: DK
authors.lastname: Vu
authors.affiliation: Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS - Institut Armand-Frappier, Institute of Nutraceutical and Functionals Foods, 531 Boulevard des Prairies, Laval, QC H7V 1B7, Canada. Electronic address: Monique.Lacroix@iaf.inrs.ca.
authors.forename: Monique
authors.initials: M
authors.lastname: Lacroix
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003013:Clostridium / Q000528:radiation effects; D003116:Color; D003258:Consumer Behavior; D003257:Consumer Product Safety; D004041:Dietary Fats / Q000032:analysis; D004307:Dose-Response Relationship, Radiation; D019453:Escherichia coli O157 / Q000528:radiation effects; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005514:Food Irradiation; D005516:Food Microbiology; D059022:Food Safety; D061353:Food Storage; D005720:Gamma Rays; D006801:Humans; D016867:Immunocompromised Host; D008460:Meat / Q000382:microbiology* / Q000528:radiation effects*; D009753:Nutritive Value; D010084:Oxidation-Reduction / Q000528:radiation effects; D012256:Riboflavin / Q000032:analysis; D012486:Salmonella typhimurium / Q000528:radiation effects; D013552:Swine; D013649:Taste; D013831:Thiamine / Q000032:analysis; D014618:Vacuum
chemical_list: D004041:Dietary Fats; D012256:Riboflavin; D013831:Thiamine
keywords: Gamma irradiation; Immunocompromised patients; Marinating; Microbiological quality; Physicochemical quality; Ready-to-cook meat