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Method for prolonging shelf life of meat through low-energy electron beam irradiation

A technology of electron beam irradiation and shelf life, which is applied in the fields of preservation of meat/fish by radiation/electricity treatment, preservation of meat/fish with chemicals, food ingredients containing natural extracts, etc., which can solve the problems of sensory quality and nutritional value. , to achieve the effect of long shelf life

Pending Publication Date: 2021-11-26
SHANDONG AGRICULTURAL UNIVERSITY +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The application of radiation preservation technology in meat has been studied for many years, but electron beams of 5-10 MeV are often used for high-energy irradiation, which will have a significant impact on the sensory quality and nutritional value of meat

Method used

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  • Method for prolonging shelf life of meat through low-energy electron beam irradiation
  • Method for prolonging shelf life of meat through low-energy electron beam irradiation
  • Method for prolonging shelf life of meat through low-energy electron beam irradiation

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Experimental program
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Effect test

Embodiment 1

[0017] S1. Cut the meat: remove the fat and connective tissue on the surface of the beef, divide it according to the length × width × height = 50cm × 30cm × 2cm, and divide it along the texture of the beef;

[0018] S2. Vacuum packaging: Vacuum-pack the cut meat in S1 in a vacuum packaging bag with a thickness of 10 silk, and spray 0.15% oregano essential oil on the inner layer of the bag.

[0019] S3. Irradiation treatment: the vacuum-packed meat in S2 is irradiated by a low-energy electron accelerator with an energy of 0.1 MeV, and the irradiation dose is 12 kGy;

[0020] S4. Low-temperature storage: store the irradiated meat in S3 at 0-4°C.

Embodiment 2

[0022] S1. Cut the meat: remove the fat and connective tissue on the surface of the beef, divide it according to the length × width × height = 50cm × 30cm × 2cm, and divide it along the texture of the beef;

[0023] S2. Vacuum packing: vacuum pack the cut meat in S1 in a vacuum packing bag with a thickness of 10 silk, and spray 0.5% cinnamon essential oil on the inner layer of the bag.

[0024] S3. Irradiation treatment: use a low-energy electron accelerator with an energy of 0.3 MeV to irradiate the vacuum-packed meat in S2, and the irradiation dose is 4kGy;

[0025] S4. Low-temperature storage: store the irradiated meat in S3 at 0-4°C.

Embodiment 3

[0027] S1. Cutting the meat: remove the fat and connective tissue on the surface of the pork, and divide it along the texture of the pork according to length × width × height = 50cm×30cm×2cm;

[0028] S2. Vacuum packaging: Vacuum packaging the cut meat in S1 with a vacuum packaging bag with a thickness of 5 silk, and spraying 0.25% oregano essential oil on the inner layer of the bag.

[0029] S3. Irradiation treatment: use a low-energy electron accelerator with an energy of 0.1 MeV to irradiate the vacuum-packed meat in S2, and the irradiation dose is 16 kGy;

[0030] S4. Low-temperature storage: store the irradiated meat in S3 at 0-4°C.

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Abstract

The invention relates to the technical field of food, and particularly discloses a method for prolonging the shelf life of meat products through low-energy electron beam irradiation, and the method comprises the following steps: S1, segmentation and trimming of meat; s2, vacuum packaging; S3, irradiation treatment; and S4, low-temperature storage. The method has the beneficial effects that a low-energy irradiation technology is combined with vacuum packaging, so that the organoleptic quality and nutritional value of the meat are not influenced while microorganisms are killed, a relatively long shelf life is obtained, and a new technology is provided for fresh-keeping storage of the meat products.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for extending the shelf life of meat products by irradiation with low-energy electron beams. Background technique [0002] Meat is one of the main foods of human beings, rich in protein, lipid and various vitamins, but the short shelf life of meat has become a major factor hindering its development. How to extend the shelf life of meat products while ensuring the quality of them has become a research hotspot and difficulty. [0003] Food irradiation can use ionizing radiation to interact with substances, so as to achieve the effect of sterilization and preservation. Compared with traditional sterilization methods, irradiation can reduce microbial contamination without any residual substances while retaining the edible value of food. At present, gamma rays and electron beams produced by electron accelerators are mainly used for food irradiation. Existing studies have show...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015A23B4/20A23B4/16
CPCA23B4/015A23B4/20A23B4/16A23V2002/00A23V2250/21
Inventor 毛衍伟史浩张希斌张一敏罗欣魏文婧覃怀莉谌茹陶瑞黄河刘燕琴朱孟慧
Owner SHANDONG AGRICULTURAL UNIVERSITY
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