Effect of natural ingredients and red Wine for manufacturing meat products on radiation sensitivity of pathogens inoculated into ground beef

본 연구에서는 우리나라 식육제품 제조에 주로 사용되는 7종의 천연 부재료와 적색 와인이 분쇄우육에 접종된병원성미생물의 D10값과 상대적 방사선 감수성(relative radiation sensitivity; RRS)에 미치는 효과를 관찰하였다. 본 연구에서 사용된 병원성미생물은 S. Typhimurium, E. coli, L. monocytoges 및 S. aureus 균주였으며, 분쇄우육에첨가한 천연물은 마늘, 양파, 후추, 고추, 생강, 파, 당근및 적색와인이었다. 분쇄우육에 접종된 E. coli의 D10값은5% 수준의 마늘을 첨가하였을 경우 유의적으로 감소하였으며(RRS=1.460), 당근(RRS=1.086)과 적색와인(RRS=2.864)의 첨가 또한 유사한 효과를 나타내었다. 대부분의 사용된 천연물은 L. monocytogenes의 방사선 감수성 증진에 효과적이었으나 S. aureus의 감수성 증진에는 마늘, 양파, 고추, 당근 및 적색와인만이 효과를 보였다. 특히 분쇄우육에 적색와인의 첨가는 S. Typhimurium 이외의 나머지 3가지 병원성미생물의 감수성 증진에 가장 효과가 좋은 것으로 나타났다. This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the D, value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia colt (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The D-10 of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. wired's. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.Y

Effect of high pressure after the addition of vegetable oil on the safety and quality of beef loin

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color L* and b*-values of beef loin were higher and the a*-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.Y