Method of irradiation treatment of meat products and uses thereof
By combining a compound antioxidant solution of rosemary extract and vitamin C with low-dose electron beam irradiation treatment, the problems of spoilage and oxidation of meat products during storage were solved, achieving efficient preservation and flavor retention of meat products.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- GUANGZHOU HUADA BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-04-17
- Publication Date
- 2026-07-31
AI Technical Summary
In existing technologies, meat products are prone to spoilage during storage, synthetic antioxidants are controversial in terms of food safety and their improper use leads to low preservation effects, and irradiation treatment causes off-flavors and flavor deterioration.
Pretreatment with a compound antioxidant solution of rosemary extract and vitamin C, combined with low-dose electron beam directional irradiation and cold chain storage, optimizes irradiation parameters to achieve a synergistic effect, inhibiting microbial and lipid oxidation, and preserving flavor.
It effectively extends the shelf life of meat products, inhibits microbial growth and lipid oxidation, maintains the flavor and color of meat products, and improves the preservation effect.
Smart Images
Figure CN122478086A_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of irradiation technology, and in particular to an irradiation treatment method for meat products and its application. Background Technology
[0002] Currently, meat products (especially high-fat meats such as duck and pork) are highly susceptible to spoilage during storage due to microbial growth and lipid oxidation. Existing technologies mostly use synthetic antioxidants, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which are subject to food safety controversies, and consumers prefer natural products. However, the current improper use of antioxidants results in limited effectiveness in extending the shelf life of meat products. Summary of the Invention
[0003] The purpose of this invention is to provide a method and application for irradiating meat products to solve the technical problem of low effectiveness in extending the shelf life of meat products.
[0004] In a first aspect, this application provides a method for irradiating meat products, the method comprising: An antioxidant protective solution with a target compound ratio is prepared; wherein the antioxidant protective solution is a solution in which rosemary extract and vitamin C are dissolved in sterile water; the target compound ratio is the mass concentration ratio of rosemary extract to L-ascorbic acid determined by response surface methodology. The meat products are immersed in the antioxidant protective liquid for a first specified time, and then vacuum-packed using a vacuum sealing machine to obtain vacuum-packed meat products. An electron beam is used as an irradiation source, and the vacuum-packed meat products are subjected to directional electron beam irradiation through the irradiation source to obtain the irradiation preservation treatment results of the meat products.
[0005] In one possible implementation, the step of subjecting the vacuum-packed meat products to electron beam directional irradiation via the irradiation source to obtain the irradiation preservation treatment result of the meat products includes: The vacuum-packed meat products are subjected to electron beam directional irradiation using the irradiation source, and then transferred to a cold chain system at a specified temperature for storage within a second specified time period to obtain the irradiation preservation treatment result of the meat products.
[0006] In one possible implementation, the specified temperature falls within the range of 0°C to 4°C to refrigerate the meat products after the electron beam irradiation.
[0007] In one possible implementation, the irradiation dose of the directed electron beam irradiation is lower than a specified dose.
[0008] In one possible implementation, the duration of the directed electron beam irradiation conforms to a third specified duration.
[0009] In one possible implementation, after transferring the meat products irradiated with a directed electron beam to a cold chain system at a specified temperature for storage, and obtaining the irradiation preservation treatment result of the meat products, the method further includes: After refrigerating the meat products in the cold chain system at the specified temperature for a fourth specified time, the refrigerated meat products are subjected to microbial testing to obtain the total number of colonies. The antioxidant level of the irradiation preservation treatment of the meat product is determined based on the total bacterial count; the lower the total bacterial count, the higher the antioxidant level.
[0010] In one possible implementation, the method further includes: The refrigerated meat products were subjected to oxidation testing to obtain the thiobarbituric acid (TBARS) value. The antioxidant capacity and lipid oxidation delay of the irradiation preservation treatment of the meat products are determined based on the total bacterial count and the TBARS value; the lower the TBARS value, the higher the corresponding lipid oxidation delay.
[0011] In one possible implementation, after transferring the meat products irradiated with a directed electron beam to a cold chain system at a specified temperature for storage, and obtaining the irradiation preservation treatment result of the meat products, the method further includes: After being refrigerated in the cold chain system at the specified temperature for a specified period of time, the refrigerated meat products are detected by an odor scanner to obtain a flavor profile radar map, and the degree of difference between the flavor profile of the meat products after irradiation preservation treatment and the flavor profile of the meat products before irradiation preservation treatment is determined based on the flavor profile radar map. The degree of flavor degradation of the meat products corresponding to the irradiation preservation treatment results is determined based on the degree of difference; the smaller the degree of difference, the smaller the corresponding degree of flavor degradation of the meat products.
[0012] In one possible implementation, the method further includes: The refrigerated meat products were subjected to GC-IMS spectral analysis to obtain fingerprint spectra of volatile flavor compounds, and the peak areas of aldehydes and sulfides were determined in the fingerprint spectra. The degree to which the flavor of the meat products is locked at the molecular level is determined based on the degree of difference and the peak areas of the aldehydes and sulfides; the smaller the peak areas of the aldehydes and sulfides, the greater the degree to which the flavor of the meat products is locked at the molecular level.
[0013] Secondly, this application provides an application of the irradiation treatment method for meat products described in the first aspect above in the preservation of meat products.
[0014] This application brings the following beneficial effects: This application provides a method and application for irradiation treatment of meat products. First, an antioxidant protective solution with a target compound ratio is prepared. The antioxidant protective solution is a solution in which rosemary extract and vitamin C are dissolved in sterile water. The target compound ratio is the mass concentration ratio of rosemary extract to L-ascorbic acid, determined through response surface methodology. The meat products are immersed in the antioxidant protective solution for a first specified time, and then vacuum-sealed using a vacuum sealing machine to obtain vacuum-packaged meat products. An electron beam is used as the irradiation source, and the vacuum-packaged meat products are subjected to directional electron beam irradiation to obtain the irradiation preservation treatment result of the meat products. In this scheme, the optimal process parameters were obtained through response surface methodology. Rosemary extract and vitamin C were compounded into an antioxidant protective solution in a specific ratio corresponding to the optimal process parameters. Meat products were immersed in this antioxidant protective solution, vacuum-packed, and applied to the preservation of electron beam irradiated meat products. Through the synthesis of antioxidants and the use of natural antioxidants such as rosemary and vitamin C, the combination of the two produced a synergistic effect in the electron beam irradiated duck meat system. Furthermore, through optimization, the optimal parameters were found to be non-obvious, ultimately achieving the effect of simultaneously and effectively inhibiting microorganisms, lipid oxidation, and flavor deterioration, thus improving the effect on extending the shelf life of meat products and solving the technical problem of low effectiveness in extending the shelf life of meat products.
[0015] To make the above-mentioned objectives, features and advantages of this application more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description
[0016] To more clearly illustrate the technical solutions in the specific embodiments of this application or the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this application. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.
[0017] Figure 1 A schematic flowchart illustrating the irradiation treatment method for meat products provided in this application embodiment; Figure 2 Another schematic diagram of the irradiation treatment method for meat products provided in the embodiments of this application; Figure 3Another schematic diagram of the irradiation treatment method for meat products provided in the embodiments of this application; Figure 4 This is another schematic flowchart of the irradiation treatment method for meat products provided in the embodiments of this application. Detailed Implementation
[0018] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.
[0019] The terms "comprising" and "having," and any variations thereof, used in the embodiments of this application, are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or device that includes a series of steps or units is not limited to the steps or units listed, but may optionally include other steps or units not listed, or may optionally include other steps or units inherent to these processes, methods, products, or devices.
[0020] Currently, using natural antioxidants alone (such as rosemary extract or vitamin C) in complex irradiation-oxidation systems often yields limited and incomplete protection. Furthermore, while irradiation is an effective cold sterilization method, its preservation effect through adjusting irradiation dosage and temperature is limited. Irradiation technology faces significant challenges in processing meat products: "irradiation off-flavor" and flavor deterioration: Irradiation accelerates the oxidative degradation of fats, producing unpleasant flavor compounds such as aldehydes, ketones, and sulfides, leading to the loss of the meat's characteristic aroma and the development of an unpleasant "irradiation taste"; nutrient and color damage: Higher doses of irradiation can cause vitamin destruction and myoglobin oxidation, turning the meat color from bright red to grayish-brown, severely affecting the product's appearance. Therefore, current technologies have limited effectiveness in extending the shelf life of meat products.
[0021] Based on this, this application provides a method for irradiating meat products and its application, which can solve the technical problem of low effectiveness in extending the shelf life of meat products.
[0022] The embodiments of the present invention will be further described below with reference to the accompanying drawings.
[0023] Figure 1 This is a schematic flowchart illustrating an irradiation treatment method for meat products provided in an embodiment of this application. Figure 1 As shown, the method includes: Step S110: Prepare an antioxidant protective solution with the target compound ratio.
[0024] The antioxidant protective solution is a solution in which rosemary extract and vitamin C are dissolved in sterile water; the target compounding ratio is the mass concentration ratio of rosemary extract to L-ascorbic acid determined by response surface methodology.
[0025] For example, suitable concentrations of natural antioxidant blends and irradiation doses were obtained through screening. Specifically, a "golden blend" of natural antioxidant protective solutions was constructed, the core components of which are rosemary extract and vitamin C dissolved in sterile water; its key innovative ratio is determined by response surface methodology to find the optimal mass concentration ratio of rosemary extract to L-ascorbic acid to achieve a synergistic effect.
[0026] Step S120: Immerse the meat products in an antioxidant protective solution for a first specified time, and then use a vacuum sealing machine to vacuum-pack the meat products after immersion for the first specified time to obtain vacuum-packed meat products.
[0027] For example, in the vacuum packaging process, meat products (such as duck meat, pork, etc.) are immersed in the prepared antioxidant protective solution for a certain period of time, and then vacuum-sealed using a vacuum sealing machine to reduce the risk of oxidation from the source.
[0028] Step S130: Using an electron beam as an irradiation source, the vacuum-packed meat products are subjected to directional electron beam irradiation to obtain the irradiation preservation treatment results of the meat products.
[0029] As one possible implementation method, the irradiation dose of electron beam directional irradiation is lower than a specified dose. Irradiation technology is an effective cold sterilization method. Regarding the irradiation dose, through preliminary screening and verification, a lower dose is used for irradiation. The pretreatment in steps S110 and S120 significantly enhances the meat's radiation resistance, enabling the desired sterilization effect to be achieved with low-dose irradiation, thus achieving a balance between sterilization and preservation.
[0030] In one possible implementation, the irradiation duration of the electron beam directed irradiation conforms to a third specified duration. As an example, low-dose electron beam directed irradiation is used, i.e., an electron beam is used as the irradiation source, which has a short processing time and high controllability.
[0031] In one optional embodiment, the above-mentioned method of subjecting vacuum-packed meat products to electron beam directional irradiation using an irradiation source to obtain irradiation preservation treatment results may specifically include the following steps: The irradiation preservation treatment of meat products was obtained by subjecting vacuum-packed meat products to electron beam directional irradiation from an irradiation source, and then transferring the irradiated meat products to a cold chain system at a specified temperature within a second specified time period.
[0032] As an optional implementation, a temperature range of 0°C to 4°C is specified for refrigerating meat products after electron beam irradiation. In practical applications, the irradiated products are immediately transferred to a 0-4°C cold chain system for storage and transportation, achieving synergistic low-temperature refrigeration.
[0033] In this embodiment, optimal process parameters were obtained through response surface methodology. Rosemary extract and vitamin C were compounded into an antioxidant protective solution in a specific ratio corresponding to the optimal process parameters. Meat products were then immersed in this antioxidant protective solution, vacuum-packed, and applied to the preservation of electron beam irradiated meat products. Through the synthesis of antioxidants and the use of natural antioxidants such as rosemary and vitamin C, a synergistic effect was achieved in the electron beam irradiated duck meat system. Furthermore, non-obvious optimal parameters were found through optimization, ultimately achieving the simultaneous and effective inhibition of microbial activity, lipid oxidation, and flavor deterioration. Moreover, the raw materials and equipment used are industrially available, making it highly practical.
[0034] In this embodiment, biochemistry (antioxidant compounding), food engineering (vacuum tumbling) and nuclear technology (electron beam irradiation) are integrated across fields to form a complete, efficient and easily implementable technology loop in industrial production lines, achieving both technological synergy and industrial applicability.
[0035] The irradiation group implemented using the above system scheme will be compared with other control groups that did not follow the above method and the traditional scheme group: First, the appropriate concentration of natural antioxidant compound and all irradiation doses were obtained through screening. Then, the samples were divided into the following three groups for experiments, and the indicators detected are listed below.
[0036] Experimental groups: Control group: unirradiated control group treated with sterile water; Irradiated group: X kGy irradiated group treated with sterile water; Irradiated antioxidant group: X kGy treated with optimized compound antioxidant. Storage study: All samples were refrigerated at 4°C. Sampling time points: Days 0, 5, 10, and 15. Analytical indicators: Total bacterial count, TBARS value, pH value, odor scanner (electronic nose), fatty acid composition (GC), gas chromatography-ion mobility spectrometry (GC-IMS).
[0037] For example, after transferring the meat products irradiated with an electron beam to a cold chain system at a specified temperature for storage, and obtaining the irradiation preservation treatment results of the meat products, the method may further include the following steps: After being refrigerated in a cold chain system at a specified temperature for a specified period of time, the refrigerated meat products are subjected to microbial testing to obtain the total bacterial count. The antioxidant level of the irradiation preservation treatment of the meat products is determined based on the total bacterial count; the lower the total bacterial count, the higher the antioxidant level.
[0038] For example, regarding the control of microorganisms, after 15 days of storage at 4°C, the total number of colonies in the irradiated antioxidant group was still far below the standard limit, while the control group had severely spoiled, indicating that the preservation effect was greatly improved.
[0039] In some embodiments, such as Figure 2 As shown, the method may further include the following steps: Step S210: Oxidation test is performed on the refrigerated meat products to obtain the thiobarbituric acid value (TBARS value). Step S220: Determine the antioxidant level and lipid oxidation delay level of the irradiation preservation treatment results of meat products based on the total bacterial count and TBARS value.
[0040] The lower the TBARS value, the greater the degree of lipid oxidation delay. For microbial control, for example, after 15 days of storage at 4°C, the total bacterial count in the irradiated antioxidant group remained far below the standard limit, while the control group had severely spoiled. At the end of storage, the TBARS value of the irradiated antioxidant group was lower than that of the irradiated group alone, demonstrating that its antioxidant system significantly delayed lipid oxidation, achieving an oxidative inhibition effect.
[0041] In some embodiments, after the meat products subjected to directional electron beam irradiation are transferred to a cold chain system at a specified temperature for storage, and the irradiation preservation treatment of the meat products is obtained, as follows: Figure 3 As shown, the method may further include the following steps: Step S310: After refrigerating the meat products in a cold chain system at a specified temperature for a specified period of time, the refrigerated meat products are detected by an odor scanner to obtain a flavor profile radar map, and the degree of difference between the flavor profile of the meat products after irradiation preservation treatment and the flavor profile of the meat products before irradiation preservation treatment is determined based on the flavor profile radar map. Step S320: Determine the degree of flavor deterioration of meat products corresponding to the irradiation preservation treatment results based on the degree of difference; the smaller the degree of difference, the smaller the corresponding degree of flavor deterioration of meat products.
[0042] Analysis of the odor scanner showed that the radar chart clearly indicated that the flavor profile of the irradiated antioxidant group was closest to that of fresh meat, while the simple irradiation group showed a significant deviation. This demonstrates that the flavor retention effect of the solution provided in the example is relatively high.
[0043] In some embodiments, such as Figure 4 As shown, the method may further include the following steps: Step S410: GC-IMS spectrum analysis is performed on refrigerated meat products to obtain fingerprint spectrum of volatile flavor substances, and the peak areas of aldehydes and sulfides are determined in the fingerprint spectrum. Step S420: Determine the degree to which the flavor of the meat products is locked at the molecular level based on the degree of difference and the peak areas of aldehydes and sulfides.
[0044] Among them, the smaller the peak area of aldehydes and sulfides, the greater the degree to which the flavor of meat products is locked in at the molecular level.
[0045] Analysis using an odor scanner clearly showed that the flavor profile of the irradiated antioxidant group was closest to that of fresh meat, while the simple irradiation group showed a significant deviation. For GC-IMS spectra, this cutting-edge technology can visually display the fingerprint spectrum of volatile flavor compounds. In the spectrum of the treatment group of this invention, the peak areas of aldehydes and sulfides, representing undesirable flavors, were significantly smaller than those in the simple irradiation group, demonstrating its ability to lock in umami at the molecular level.
[0046] As one possible implementation method, the experimental data for the above scheme are shown in the table below:
[0047] In one alternative implementation, the present application can combine modified atmosphere packaging (MAP) with dynamic gas control: after the vacuum packaging step, MAP technology is integrated, using a specific gas ratio (e.g., 50% CO2 + 30% N2 + 20% O2) to replace the pure vacuum environment. After irradiation treatment, the gas changes inside the packaging are monitored in real time by intelligent sensors, and dynamic adjustments are made to inhibit oxidation and microbial growth. This solves the problem that vacuum packaging may lead to the loss of juices from meat products in the original solution. MAP can better maintain color and texture, while CO2 enhances sterilization, forming a "physical-chemical" synergistic barrier with electron beam irradiation (e.g., MAP combined with irradiation extends the shelf life of clam meat by 16 days).
[0048] Existing technologies are mostly static modified atmosphere packaging, lacking real-time linkage with irradiation dose. The innovative aspect of this application is its ability to dynamically adjust the gas ratio based on flavor profile radar feedback. For example, a multifunctional absorbent pad and a slow-release flavoring agent are added: an absorbent pad is embedded within the vacuum packaging. This pad is composed of an optimized blend of inorganic silica gel and natural antibacterial materials (such as dried tea leaves or spices) (e.g., 1:1), and is impregnated with a slow-release flavoring agent (such as rosemary essential oil) before irradiation. The absorbent pad absorbs moisture and free radicals generated by irradiation, reducing lipid oxidation (as mentioned, the absorbent pad inhibits oxidation), while the slow-release flavoring agent compensates for potential flavor loss due to irradiation, achieving a triple function of "water absorption, antibacterial properties, and flavor enhancement."
[0049] This application also provides an application of the irradiation treatment method for meat products described in the above embodiments in the preservation of meat products.
[0050] The application of the irradiation treatment method for meat products provided in this application embodiment in the preservation of meat products has the same technical features as the irradiation treatment method for meat products provided in the above embodiments, so it can also solve the same technical problems and achieve the same technical effects.
[0051] The flowcharts and block diagrams in the accompanying drawings illustrate the method functions and operations according to various embodiments of this application. In this respect, each block in the flowchart or block diagram may represent a module. It should also be noted that in some alternative implementations, the functions marked in the blocks may occur in a different order than that shown in the drawings. For example, two consecutive blocks may actually be executed substantially in parallel, and they may sometimes be executed in reverse order, depending on the functions involved.
[0052] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures. In addition, the terms "first", "second", "third", etc. are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.
[0053] Finally, it should be noted that the above-described embodiments are merely specific implementations of this application, used to illustrate the technical solutions of this application, and not to limit them. The protection scope of this application is not limited thereto. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments, or make equivalent substitutions for some of the technical features, within the scope of the technology disclosed in this application; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this application. All should be covered within the protection scope of this application. Therefore, the protection scope of this application should be determined by the protection scope of the claims.
Claims
1. A method for the irradiation treatment of meat products, characterized in that, The method includes: An antioxidant protective solution with a target compound ratio is prepared; wherein the antioxidant protective solution is a solution in which rosemary extract and vitamin C are dissolved in sterile water; the target compound ratio is the mass concentration ratio of rosemary extract to L-ascorbic acid determined by response surface methodology. The meat products are immersed in the antioxidant protective liquid for a first specified time, and then vacuum-packed using a vacuum sealing machine to obtain vacuum-packed meat products. An electron beam is used as an irradiation source, and the vacuum-packed meat products are subjected to directional electron beam irradiation through the irradiation source to obtain the irradiation preservation treatment results of the meat products.
2. The method of claim 1, wherein, The step of subjecting the vacuum-packed meat products to electron beam directional irradiation through the irradiation source to obtain the irradiation preservation treatment result of the meat products includes: The vacuum-packed meat products are subjected to electron beam directional irradiation using the irradiation source, and then transferred to a cold chain system at a specified temperature for storage within a second specified time period to obtain the irradiation preservation treatment result of the meat products.
3. The method of claim 2, wherein, The specified temperature falls within the range of 0°C to 4°C, so that the meat products irradiated by the electron beam can be refrigerated.
4. The method of claim 1, wherein, The irradiation dose of the directed electron beam irradiation is lower than the specified dose.
5. The method according to claim 4, characterized in that, The irradiation duration of the electron beam directional irradiation conforms to the third specified duration.
6. The method according to claim 3, characterized in that, After transferring the meat products irradiated with a directed electron beam to a cold chain system at a specified temperature for storage, and obtaining the irradiation preservation treatment results of the meat products, the process further includes: After refrigerating the meat products in the cold chain system at the specified temperature for a fourth specified time, the refrigerated meat products are subjected to microbial testing to obtain the total number of colonies. The antioxidant level of the irradiation preservation treatment of the meat product is determined based on the total bacterial count; the lower the total bacterial count, the higher the antioxidant level.
7. The method according to claim 6, characterized in that, The method further includes: The refrigerated meat products were subjected to oxidation testing to obtain the thiobarbituric acid (TBARS) value. The antioxidant capacity and lipid oxidation delay of the irradiation preservation treatment of the meat products are determined based on the total bacterial count and the TBARS value; the lower the TBARS value, the higher the corresponding lipid oxidation delay.
8. The method according to claim 3, characterized in that, After transferring the meat products irradiated with a directed electron beam to a cold chain system at a specified temperature for storage, and obtaining the irradiation preservation treatment results of the meat products, the process further includes: After being refrigerated in the cold chain system at the specified temperature for a specified period of time, the refrigerated meat products are detected by an odor scanner to obtain a flavor profile radar map, and the degree of difference between the flavor profile of the meat products after irradiation preservation treatment and the flavor profile of the meat products before irradiation preservation treatment is determined based on the flavor profile radar map. The degree of flavor degradation of the meat products corresponding to the irradiation preservation treatment results is determined based on the degree of difference; the smaller the degree of difference, the smaller the corresponding degree of flavor degradation of the meat products.
9. The method according to claim 8, characterized in that, The method further includes: The refrigerated meat products were subjected to GC-IMS spectral analysis to obtain fingerprint spectra of volatile flavor compounds, and the peak areas of aldehydes and sulfides were determined in the fingerprint spectra. The degree to which the flavor of the meat products is locked at the molecular level is determined based on the degree of difference and the peak areas of the aldehydes and sulfides; the smaller the peak areas of the aldehydes and sulfides, the greater the degree to which the flavor of the meat products is locked at the molecular level.
10. A device according to claim 1 above. The application of the irradiation treatment method for meat products described in any one of the nine claims in the preservation of meat products.