The effect of radiation on lipid oxidation and microbial quality of meat – Amini review

Given the important role of meat in household nutrition, it is important to preserve it using modern methods that canhave the least quality reduction during storage. Irradiation is considered to be one of the most efficient technologicalprocesses for reducing food microorganisms. It can be used to improve the safety of food products and increase theirshelf life. This study aimed to summarize the effects of irradiation on microbial quality and lipid oxidation of meat.The results of various studies showed that the dose, type of meat, and packaging (aerobic or anaerobic) are effectivefactors in irradiation. Also, the use of ≥۱۰ kGy and natural antioxidants have a positive effect on microbial qualityand lipid oxidation during meat shelf life.

کلیدواژه ها:

Meat ، Microbial quality ، Lipid oxidation ، radiation