Open AccessCombined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature
Author(s) -
M Sadakuzzaman,
Mohammad Ismail Hossain,
MM Rahman,
M. A. K. Azad,
M Afazal Hossain,
M. S. Ali,
MA Hashem
Publication year - 2021
Publication title -
meat research
Language(s) - English
Resource type - Journals
ISSN - 2790-1971
DOI - 10.55002/mr.1.1.3
Subject(s) - tbars , butylated hydroxyanisole , food science , chemistry , peroxide value , shelf life , thiobarbituric acid , tenderness , completely randomized design , zoology , factorial experiment , flavor , antioxidant , lipid peroxidation , biology , biochemistry , mathematics , statistics
The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p 0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.