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United States Department of Agriculture

Agricultural Research Service

Title: Effect of Dextrose and Gamma Radiation on Beef Bologna Antioxidant Power, Lipid Oxidation, Color, and Viability of Listeria Monocytogenes

Authors
item Sommers, Christopher
item Fan, Xuetong

Submitted to: Journal of Food Protection
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: March 25, 2002
Publication Date: N/A

Interpretive Summary: The thermal processing of dextrose leads to an increase in water soluble antioxidant activity in ready-to-eat (RTE) meats that can interfere with the ionizing radiation pasteurization process. The effect of dextrose concentration on the ability of ionizing radiation to eliminate Listeria monocytogenes, and its effect on beef bologna quality, was determined. Dextrose did not interfere with the ability of ionizing radiation to eliminate L. monocytogenes. High dextrose concentration prevented ionizing radiation induced loss of color (redness). However, dextrose in combination with ionizing radiation negatively impacted lipid oxidation. This work is of value to meat processors. As a result of this work consumers and processors will benefit from safer more palatable RTE meat products.

Technical Abstract: Ionizing radiation can be used to pasteurize ready-to-eat (RTE) meat products. Thermal processing of RTE meats that contain dextrose results in the production of antioxidants that may interfere with ionizing radiation pasteurization of RTE meat products. Beef bologna was manufactured with dextrose concentrations of 0, 2, 4, 6 and 8 percent. Water soluble antioxidant activity (SAA), as measured by Ferric Reducing Antioxidant Power (FRAP) assay, increased with dextrose concentration but was unaffected by ionizing radiation. Lipid oxidation increased significantly in irradiated bologna (4 kGy) that contained dextrose. Hunter color analysis indicated that dextrose reduced ionizing radiation-induced redness (a-value) but promoted loss of brightness (L-value). The radiation resistance, D-10 value, of L. monocytogenes that was surface-inoculated onto bologna slices was not affected by dextrose concentration. Increased SAA generated by thermal processing of dextrose in fine emulsion sausages does not present a barrier to radiation pasteurization of RTE meats. However, high dextrose concentration in combination with gamma irradiation increases lipid oxidation significantly.

Last Modified: 9/2/2014
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