Use of e-beam for shelf-life extension and sanitizing of marinated pork loin

Abstract

The effectiveness of E-beam radiation to extend the shelf-life of marinated pork loin slices stored at 4 and 8°C (temperature abuse) has been studied. The shelf-life was extended from 7 to 16 and >20 days after the application of 1 and 2 kGy, respectively. In the event of a temperature abuse occuring during the product distribution (e.g., increase to 8°C), the shelf-life would be extended from 5 to 10 and 16 days, respectively, when applying the doses mentioned previously. From a public health point of view, the irradiation of marinated pork loin may be marketable for a longer period of time of up to two weeks, and guarantees a practically Salmonella and Listeria-free product. Minor changes are produced by the E-beam treatment in the main sensory and rheological characteristics. The odor was the most affected feature, but the off-odors diminished with increased storage. In any case, testers judged the samples to be adequate for marketing.

Figure 1

Changes in the total viable counts of marinated pork loin slices subjected to E-beam treatment and stored at 4°C and 8°C. Control (■), treated at 1 (●), and 2 kGy (▲).

Figure 2

Changes in the lactic acid bacteria counts of marinated pork loin slices subjected to E-beam treatment and stored at 4°C and 8°C. Control (■), treated at 1 (●), and 2 kGy (▲).

Figure 3

Effect of several factors (E-beam treatment, air exposure, and storage times) on the color parameters (L*, a*, and b*). a, b, c in column values for storage and air exposure times with different letters are significant differences (P < 0.05). α, β, γ in rows values for the treatment dose and storage time with different letter are significant different (P < 0.05).