PDF(Pubmed)
Abstract：
Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.
摘要：
食品辐照是一种行之有效的方法，通常用于提高肉的安全性和质量。这项技术有效地减少了病毒等微生物的生长，细菌,和寄生虫。它还通过延缓腐败和减少微生物的生长来提高产品的寿命和质量。辐照不影响肉类的感官特性,包括颜色,味道,和纹理，只要使用适当的剂量。然而,它对肉类的化学和营养方面的影响是复杂的，因为它可以改变氨基酸，脂肪酸，和维生素以及产生引起脂质氧化的自由基。各种因素,包括辐照剂量，肉类类型,和储存条件，影响这些变化的影响。辐照还会影响肉的物理性质，如压痛，纹理,和保水能力，这是剂量依赖性的。虽然低照射剂量可能会改善压痛和质地，高剂量通过引起蛋白质变性而对这些特性产生负面影响。这项研究还探讨了食品辐照的监管和公众感知方面。虽然辐照在许多国家得到授权和控制，它的应用是有争议的，并引起消费者的关注。食品辐照是可靠的提高肉的质量和安全性，但它的影响，物理，在确定合适的剂量和用法时，必须考虑产品的营养特性。因此,需要更多的研究来更好地理解辐照对肉类的长期影响，并解决消费者的担忧。
