Abstract
Abstract This study was undertaken to examine the effects of electron beam (e− beam) irradiation, with and without pre-seasoning with ginseng and garlic herbs, on microbial growth and oxidative stability of beef sirloin steaks. All dosages (e.g. 2, 3 and 4 kGy) of e− beam irradiation were effective at reducing the population of psychrotrophic bacteria in beef steaks. A further reduction in psychrotroph count was observed with the pre-seasoning of garlic, in both non-irradiated and irradiated steaks. The use of 3 and 4 kGy irradiation dosages, however, increased lipid oxidation during 4 weeks of storage. Ginseng decreased malondialdehyde concentrations in sirloin steaks more than garlic after e− beam irradiation of meats but had no effect on psychrotroph count. Inhibition of lipid oxidation by ginseng also minimized the discolouration of surface redness on sirloin steaks. The pre-application of garlic to irradiated steaks resulted in a lower hardness value and relative moisture loss. Electron beam irradiation, after pre-seasoning with ginseng or garlic, was shown to enhance the quality of beef sirloin steaks.
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