KR100292828B1 - Hygienic, nutritionally safe crushed meat products - Google Patents

Abstract

The present invention relates to a method of processing crushed meat products to which antioxidants are added by irradiation with radiation to make the crushed meat products hygienically and nutritionally safe. The antioxidants are added, kGy. The method of the present invention, which is characterized by killing the pathogenic and perishable microorganisms contaminated with the product and suppressing the fat lass that is generated by heating and irradiation, It is a useful method for producing long-term preservation by improving the distribution and storability of crushed meat products including meat, meatballs and beef crusts and fried pork cutlets, as well as producing a crushed meat product that is hygienically and nutritionally safe.

Description

Hygienic, nutritionally safe crushed meat products

The present invention relates to a method for processing crushed meat products to which crushed meat products to which antioxidants are added are irradiated with radiation to make crushed meat products hygienically and nutritionally safe. More particularly, the present invention relates to a method for producing crushed meat products by adding an antioxidant, And then treated with radiation such as gamma ray or electron beam in the range of 0.5 to 10 kGy to kill the pathogenic and perishable microorganisms contaminated with the product and inhibit the fat burning caused by heating and radiation treatment, And nutritionally safe.

Crushed meat products refers to meat products that have been prepared by heating a certain amount of pork or poultry meat and then shaping it into a certain shape by appropriately blending spices and additives. Hamburger patties, which are typical products of crushed meat products, are heat treated until the center temperature reaches about 65 ~ 70 ℃ immediately after preparation, cooled, packaged and then frozen and distributed at stores or general retail stores. Currently, the preservation and distribution standards of the food commodity (1997) of the processed foodstuffs made from processed meat products can be stored at temperatures below 10 ℃ for up to one month, but it is impossible to store them for 30 days without the use of preservatives .

All meat products produced in Korea are highly contaminated with microorganisms from the slaughter stage. In the case of raw meat used for hamburger patties, microorganisms of the order of 10 ⁴ to 10 ⁵ CFU / g are also present. In addition, microorganisms originating from onion and other spices, which are added to the shaved meat product, have a higher level of microbial contamination at the final stage of processing. Most of the surviving microorganisms after the first heat treatment are Gram-positive bacteria, and there are bacteria and fungi that produce spores. However, due to insufficient heat treatment, pathogenic microorganisms and gram-negative perishable microorganisms also survive in the products. Hamburger patties and the like are crushed processed products, so that the microorganisms contaminated inside the product can grow quickly if the heat transfer to the inside of the product is not performed accurately. The hamburger patty is heated again in the form of a secondary heating before the burger is manufactured, and it is used as a final consumer product together with the bread and the vegetables. However, the secondary heating is heat treatment at about the degree of warming the patty, Can not be expected. The hamburger patty is usually refrigerated after the first heat treatment, but it is often frozen. However, the frozen hamburger patty has many undesirable consequences in the final product, such as loss of texture, loss of moisture and reduced flavor in the secondary heat treatment. Accordingly, manufacturers use extenders or binders to reduce the loss of flavor and increase yield, but this is not a nutritionally desirable method.

In order to circulate the final product after the first heating or without heat treatment, it is necessary not only to suppress the growth of microorganisms, but also to suppress the rancidity of the fat. Therefore, conventional products generally contain an antioxidant such as butylated hydroxy anisole (hereinafter referred to as "BHA") or butylated hydroxy toluene (hereinafter referred to as "BHT"), Etc. have been used to suppress the fat licking of the product.

In August 1997, food poisoning caused by frozen hamburgers contaminated with pathogenic E. coli & Escherichia coli & O157: H7 in the United States caused casualties and the producers mass-recalled and disposed of about 10,000 tons of products. Hudson's burger beef, one of the largest meat processing companies in the US, was found to be contaminated with pathogenic Escherichia coli and received an order to retrieve a total of 11.3 million kilograms of beef. Since then, the contamination problem of & Escherichia coli & O157: H7 on meat, especially products made from beef as a raw material, has been reported continuously through many research data. Considering the contamination of this pathogenic Escherichia coli in a hamburger in a domestic university restaurant in 1998, the safety of food groups treated by group feeding, mass production, and food handling facilities from pathogenic Escherichia coli or food poisoning-causing microorganisms Is also a very important issue in terms of improving public health and productivity of producers.

On the other hand, radiation has been studied since the 1970s for the sterilization of medical instruments and experimental instruments, and the improvement of the preservation and quality improvement of various foods such as spices, fruits, vegetables and meat. In recent years, the use of radioactive materials has been recognized and approved by international organizations (FAO / WHO / IAEA, ICGFI, FDA, etc.) Of which 29 countries are commercializing this technology. In particular, as the damage caused by food poisoning caused by pathogenic microorganisms contaminated with meat has a serious effect on the public health, on December 2, 1997, the US FDA applied 4.5 kGy for fresh beef, 7.0 kGy for freezing beef . In Korea, the Korea Atomic Energy Research Institute and the Ministry of Welfare approved the irradiation of 13 food groups (about 25 species) between 1987 and 1995, and they are currently being used commercially.

The present inventors have made efforts to produce a comminuted and naturally safe crushed meat product, and when using the radiation, it is possible to kill microorganisms surviving the preliminary heat treatment and to suppress the fat licking caused by heating and radiation treatment The use of antioxidants in combination with radiation treatment has no difference in terms of quality from that of existing products, and the safety of the pathogenic microorganisms, such as Escherichia coli & O157: H7, And thus the present invention has been completed.

It is an object of the present invention to provide a method for processing crushed meat products so as to be hygienic and nutritionally safe by the addition of an antioxidant and the combination treatment with irradiation.

In order to attain the above object, the present invention provides a method of processing a ground meat product to which a low concentration of antioxidant is added at a radiation dose ranging from 0.5 to 10 kGy, .

Hereinafter, the present invention will be described in detail.

The present invention provides a method for processing a crushed meat product characterized in that the crushed meat product to which antioxidants are added is irradiated with radiation.

Specifically, in the present invention, an antioxidant is added at the time of producing the crushed meat product, and the crushed meat product is processed by heat treatment, packaging, and radiation irradiation at an absorbed dose of 0.5 to 10 kGy.

In this case, the radiation is a gamma ray or an electron beam using Co-60 as a source. The absorbed dose in the irradiation of radiation is in the range of 0.5 to 10 kGy, preferably in the range of 0.5 to 5 kGy, and most preferably 3 kGy Do. A range of 0.5 to 5 kGy is desirable because irradiation at a dose of 5 kGy or more may impair the sensation of freshness of the crushed meat product and 3 kGy is most desirable because even at a dose of 3 kGy, This is because the absorbed dose is 3 kGy, which is insignificant in terms of microbiological safety without losing the sensation of fresh sensation.

The crushed meat products to which the processing method of the present invention can be applied include whole crushed meat products including hamburger patties, meatballs, bifuku, donjas, and bulgogi gangjeong, all of which are produced from edible meat and poultry meat as raw materials . At this time, the hamburger patties include a patty for roast meat burger (hereinafter referred to as "roast meat burger") manufactured and marketed in accordance with the taste of Koreans.

The processing method of the present invention is characterized in that the addition of an antioxidant is accompanied by the irradiation with radiation by irradiating the ground meat product to which the antioxidant is added, and the addition of the antioxidant is characterized in that the fat It is to suppress rancidity.

Antioxidants that can be added at this time can be distinguished as natural antioxidants and artificial antioxidants. Examples of natural antioxidants include ascorbyl palmitate, ascorbyl acid, sesamol, lecithins Lecithins, Tocopherols or Carotinoids. Examples of the artificial antioxidants include Butylated hydroxy anisole (BHA), Butylated hydroxy toluene (BHT) Propyl gallate (PG), tertiary butyl hydroquinone (TBHQ) or ethyl protocatechuate (EP). These antioxidants are preferably added at a low concentration of about 200 to 300 ppm of the total weight of the crushed meat product raw material, and it is preferable to add a natural antioxidant rather than an artificial antioxidant.

In the present invention, prior to the processing of crushed meat products, the killing effect of pathogenic Escherichia coli & Escherichia coli & O157: H7 according to the dose of irradiation was found to be 2 to 3 kGy, which resulted in the complete destruction of & Escherichia coli & O157: H7 .

In addition, in the present invention, general component analysis, microbial test, and fat licking were performed to evaluate the crushed meat products processed by the method of the present invention. As a result, Microbial counts showed that the number of microorganisms in the irradiated products was much lower than that of the irradiated ground meat products, and no microorganisms were found. When irradiated with 3 kGy of gamma rays, the growth of microorganisms could not be confirmed until 30 days of storage. As a result of the measurement of lipid peroxidation, the antioxidant effect of the product was found to be high even when the natural antioxidant was added at a low concentration.

As a result of the experiment of the present invention, it can be seen that the crushed meat products processed by the method of the present invention can be stored for a long time without using a preservative and can be circulated for more than one month in a refrigerator and can be refrigerated without heat treatment.

The processing method of the present invention, in which the addition of an antioxidant to the crushed meat product and the irradiation of radiation, is combined with various crushed meat products such as hamburger patties, bifugaceous meat and cutlet meat, It is applicable. In addition, the processing method of the present invention is not limited to the compounding ratio used in the invention, and the compounding ratio can be modified in order to improve the commerciality and consumer preference of the final product. Applying the processing method of the present invention to processed meat products which are currently produced domestically can not only extend the shelf life of the product, but also can be used for & e. it is possible to prevent food poisoning caused by pathogenic microorganisms such as E. coli & O157: H7, thereby ensuring hygienic and nutritional safety, thus contributing to improvement of public health and productivity of meat processing industry.

Hereinafter, the present invention will be described in detail based on experimental examples. The following experimental examples are illustrative of the present invention and are not intended to limit the scope of the present invention.

≪ Experimental Example 1 > Death test of && Escherichia coli & O157: H7 &

Prior to the manufacture of hamburger patties and bulgogi burgers, the present inventors tested the killing effect of irradiated E. coli & Escherichia coli & (E. coli) & O157: H7 on irradiation doses by irradiation.

& E. The killing effect by irradiation was investigated at 4 ℃ using four strains classified by serum for coli & O157: H7.

Pathogenic microorganisms & E. Sensitivity of coli & O157: H7 and its serotype strains by gamma irradiation at 4 ℃ Strain ^a D ₁₀ value (kGy) 12D ₁₀ (kGy) Inertial element ^b 2 kGy 3 kGy & E. coli & O157: H7 0.19 1.08 2.22 33.33 & E. coli & O157: H7 932 0.23 1.56 15.38 23.08 & E. coli O157: H7 0019 0.25 1.80 13.33 20.00 & E. coli O157: H7 933 0.25 1.80 13.33 20.00 a: & E classified in serum form. coli & O157: H7 b: The inactivation factor is the number of the major digits decreased at a given dose.

& Table 1 & E by gamma irradiation. It shows the killing effect of E. coli & O157: H7. & E. & coli O157: H7 is a D ₁₀ value for the need to 0.19 kGy of radiation dose required sikineunde killing the number of initial microbial contamination and 90%, & E. coli & O157: H7 932, 0.23 kGy, & E. coli & O157: H7 0019 is 0.25 kGy, & E. It was found that 0.25 kGy was required for coli & O157: H7 933, respectively. The dose required for complete killing was found to be 1.08-1.80 kGy. In addition, & E irradiated at fixed dose. As shown in Table 1, the inactivation coefficients of E. coli and O157: H7 were found to be killing from 2 kGy to 13.33 to 22.22 and 3 kGy from 20.00 to 33.33. As & E. Coli & O157: H7 can be completely killed.

& E. coli & O157: H7 Injured by Gamma Irradiation in Beef Meat Strain ^a D ₁₀ value (kGy) 12D ₁₀ (kGy) Inertial element ^b 2 kGy 3 kGy & E. coli & O157: H7 0.30 3.60 6.67 10.10 & E. coli & O157: H7 932 0.32 3.84 6.25 9.38 & E. coli O157: H7 0019 0.47 5.64 4.26 6.38 & E. coli O157: H7 933 0.33 3.96 6.06 9.09 a: & E classified in serum form. coli & O157: H7 b: The inactivation factor is the number of the major digits decreased at a given dose.

& Table 2 & e. In the case of beef cattle inoculated with E. coli & O157: H7, the killing effect by irradiation with gamma rays was shown. After 24 hours of lethal cattle were purchased, they were fed using a plate having a diameter of 3 mm & E. E. coli & O157: H7, and irradiated with the irradiated beef, irradiated with the doses of 0.5, 1.0, 1.5, 2.0, 2.5, and 3 kGy. The viability of E. coli & O157: H7 was measured. As a result, D ₁₀ value was 0.30~0.47 kGy dose range, all forms of serum & E. It was found that E. coli & O157: H7 was completely killed in the dose range of 3.6 ~ 5.64 kGy, and the deactivation coefficient was less than 3 kGy. we could conclude that pathogenic microorganisms such as E. coli & O157: H7 could be killed.

≪ Experimental Example 2 > Effect of radiation treatment and natural antioxidants on hamburger patties and bulgogi burgers &

& 1) Manufacture &

In order to prepare patties for ordinary hamburgers and patties for barbecued beef burgers, two treatments were prepared, and the raw ingredients were as shown in Table 3 & below.

After the slaughter, the beef after the rigidity was purchased and used as the raw meat after the luncheon with 3 mm plate. Raw meat, salt, phosphate, and ice water were mixed in a mixer for 3 minutes, then added with seasoning and prepared antioxidant, and mixed again for 6 minutes. The temperature of the chamber during mixing was 16 ° C, and the temperature of the meat mixture for patty did not exceed 15 ° C. After mixing, the meat mixture was weighed to 150 g and molded to a thickness of about 1 cm. The molded product was placed in an oven fixed at 180 캜 and heat treated until the center temperature reached 70 캜. The heating time was about 26 minutes. After the heated patty was allowed to cool at room temperature, when the inside temperature reached 18 ℃, it was placed in sterilized vacuum pavement, vacuum packed and irradiated.

Radiation treatments were conducted to obtain a final absorbed dose of 1.5 kGy and 3 kGy for hamburger patties and bulgogi burgers at a dose rate of 1 kGy per hour of gamma rays with a source of Co-60. The irradiated samples were stored in a refrigerator at 5 ℃.

Mixing ratio of ingredients for hamburger patty and roast meat burger Raw material name Compounding ratio ^a Hamburger patty Bulgogi Burger & Raw meat & beef fat (pork) & ice (water) && spice && antioxidant && ^b & comparative (C) ^c BHA ascorbyl palmitate (AP)? -Tocopherol (? T)? -Carotene & 87 & 7215 & 3 && 10 && - & 200ppm200ppm200ppm200ppm & 85 & 805 & 3 && 12 && - & 200ppm200ppm200ppm200ppm & Seasoning Composition & Salt Salt Ginseng Salt Sugar Compound Spice Garlic Ginger Onion Black pepper Taste MSG Soy Syrup Sesame Oil & Subtotal & 10.210.61.851.10.23.60.15-0.3 --- & 10 & 0.70.20.5-1.01.50.30.40.10.70.23.52.70.2 & 12 & b: The addition amount of the antioxidant was 200 ppm of the total weight of the raw materials. c: The comparative group was added with the treatment without the addition of the antioxidant .

& 2) General compositional analysis: &

The results of the general composition analysis of the hamburger patties prepared using the compounding ratios of Table 3 & cir & As can be seen from the analysis results, there was no change in general composition by radiation treatment.

General compositional analysis of irradiated hamburger patties and roast meat burgers & Burger patties & Research item (%) 0 kGy 1.5 kGy 3.0 kGy C ^a BHA ^a AP ^a α ^a beta ^a C BHA AP alpha beta C BHA AP alpha beta Moisture content 64.3 64.7 65.1 64.9 65.1 65.0 65.3 65.1 65.0 65.3 65.1 64.9 65.3 65.1 65.3 Crude protein content 12.3 12.5 12.5 12.4 12.6 13.1 12.4 12.2 12.7 12.5 12.4 13.1 12.5 13.0 12.3 Crude fat content 21.5 20.8 19.9 20.6 20.1 19.4 20.5 20.4 20.2 20.3 19.9 19.5 19.9 20.1 20.5 Ash content 2.5 2.6 2.7 2.6 2.7 2.6 2.5 2.6 2.7 2.5 2.8 2.6 2.8 2.7 2.7 &system& 100.6 100.6 100.2 100.5 100.5 100.1 100.7 100.3 100.6 100.6 100.2 100.1 100.5 100.9 100.8 & Roasted Burger & 0 kGy 1.5 kGy 3.0 kGy C BHA AP alpha beta c BHA AP alpha beta C BHA AP alpha beta Moisture content 63.8 64.3 64.0 63.7 62.9 64.0 63.2 64.0 64.2 63.7 64.2 64.0 64.1 64.2 64.0 Crude protein content 15.1 15.1 15.2 15.4 15.3 15.1 15.4 15.1 14.9 15.4 15.3 15.2 15.2 15.2 15.3 Crude fat content 18.5 18.0 18.3 18.6 19.1 18.4 18.7 18.5 18.2 18.3 17.9 18.2 18.3 18.2 18.0 Ash content 2.9 2.7 2.7 2.7 2.9 2.8 2.8 2.6 2.4 2.8 2.8 2.8 2.7 2.6 2.8 &system& 100.3 100.1 100.2 100.4 100.2 100.3 100.1 100.2 100.4 100.2 100.2 100.2 100.3 100.2 100.1 a: C represents a comparative group, BHA represents an artificial antioxidant BHA, AP represents ascorbyl palmitate, α represents α-tocopherol, and β represents β-carotene.

& 3) Microorganism test: &

Aseptically 10 g of the analytical sample was diluted in sterile physiological saline prepared beforehand and inoculated on a sterilized plain plate medium and MRS plate medium prepared for the detection of lactic acid bacteria, and then cultured at 37 ° C for 24 to 36 hours. (CFU / g) per 1 g of the sample. Microbiological tests were performed until 30 days of storage. In the case of hamburger patties, the initial microbial contamination level was as low as about 50 to 100 CFU / g by the heat treatment process during processing. However, the products that were not irradiated with radiation began to lose value as a product from the 15th day of storage due to the proliferation of viable microorganisms as the storage period elapsed. In particular, it was found that the growth of lactic acid bacteria, a pathogenic anaerobic strain, progressed rapidly. On the other hand, in the treatment with 3 kGy of gamma irradiation, microbial growth could not be confirmed until 30 days of storage (see & Table 5 & and Table 7).

Bulgogi burgers showed higher levels of microbial contamination than hamburger patties, suggesting that gram - positive, spore - forming bacteria derived from liver survived on heat treatment and radiation treatment of 1.5 kGy. In addition to raw meat, there are many harmful microorganisms in the condiments added to the product, so serious food poisoning can occur if proper sterilization is not performed. Most microorganisms that survive the heat treatment continue to grow during storage, thereby weakening the shelf life of the final product. However, irradiation of 3 kGy after the heat treatment was judged to give a very high synergistic effect in killing microorganisms (see Table 6 and Table 8).

(CFU / g) of hamburger patties during storage after irradiation. Antioxidant Gamma irradiation dose (kGy) Storage period (days) 0 3 5 10 15 20 30 Comparator 0 9.3 × 10 ¹ 5.6 x 10 ³ 9.2 x 10 ³ 9.5 × 10 ⁴ 4.8 × 10 ⁶ 9.9 × 10 ⁷ 1.2 × 10 ⁹ 1.5 ND ^a 1.0 × 10 ⁰ 2.0 × 10 ⁰ 3.0 × 10 ⁰ 5.0 × 10 ⁰ 7.0 × 10 ⁰ 4.0 × 10 ¹ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. BHA 0 2.5 x 10 ² 6.7 × 10 ² 3.1 x 10 ³ 3.4 × 10 ⁴ 2.9 × 10 ⁵ 3.5 × 10 ⁶ 2.2 x 10 ⁹ 1.5 1.5 × 10 ¹ 2.0 × 10 ¹ 3.5 × 10 ¹ 6.0 × 10 ¹ 1.5 x 10 ² 7.0 × 10 ² 5.2 × 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. Ascorbyl palmitate 0 N.D. 3.1 × 10 ⁰ 1.2 × 10 ¹ 7.3 × 10 ² 6.6 x 10 ⁴ 1.1 × 10 ⁵ 5.2 × 10 ⁸ 1.5 N.D. N.D. N.D. N.D. N.D. 1.1 × 10 ⁰ 1.3 × 10 ¹ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. alpha -tocopherol 0 6.9 × 10 ⁰ 3.5 × 10 ¹ 6.2 × 10 ¹ 2.1 x 10 ² 4.9 × 10 ⁴ 6.8 × 10 ⁶ 3.1 x 10 ⁸ 1.5 N.D. N.D. N.D. 1.9 × 10 ¹ 2.0 × 10 ² 1.5 x 10 ³ 2.1 × 10 ⁵ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. beta -carotene 0 N.D. 4.1 × 10 ⁰ 2.2 × 10 ¹ 5.9 × 10 ² 2.4 × 10 ⁴ 1.7 × 10 ⁶ 4.1 × 10 ⁸ 1.5 N.D. N.D. N.D. N.D. N.D. 1.8 × 10 ¹ 9.1 × 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. a: N.D. indicates that no microorganisms were found.

(CFU / g) of roasted meat burger during storage period after irradiation. Antioxidant Gamma irradiation dose (kGy) Storage period (days) 0 3 5 10 15 20 30 Comparator 0 4.6 × 10 ¹ 3.8 × 10 ² 7.8 × 10 ² 6.5 × 10 ⁵ 7.5 × 10 ⁶ 4.6 × 10 ⁸ 3.2 × 10 ¹⁰ 1.5 ND ^a 1.0 × 10 ⁰ 1.8 × 10 ⁰ 2.4 × 10 ¹ 2.7 × 10 ² 4.2 x 10 ³ 4.0 × 10 ⁴ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. BHA 0 3.5 × 10 ⁰ 5.4 × 10 ¹ 5.7 × 10 ² 7.2 x 10 ³ 5.6 × 10 ⁵ 4.8 × 10 ⁶ 1.8 × 10 ¹⁰ 1.5 N.D. 8.2 × 10 ¹ 2.1 x 10 ² 9.9 × 10 ² 1.7 x 10 ⁴ 9.6 x 10 ⁴ 4.7 × 10 ⁵ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. Ascorbyl palmitate 0 2.5 × 10 ⁰ 1.0 × 10 ¹ 7.6 × 10 ¹ 8.9 × 10 ³ 1.8 × 10 ⁵ 7.0 × 10 ⁶ 1.5 x 10 ⁹ 1.5 N.D. N.D. 2.0 × 10 ⁰ 1.7 × 10 ¹ 8.6 × 10 ² 4.1 × 10 ³ 9.1 × 10 ⁵ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. alpha -tocopherol 0 1.1 × 10 ¹ 5.5 × 10 ¹ 3.4 x 10 ² 2.3 x 10 ³ 3.1 x 10 ⁴ 4.3 × 10 ⁵ 2.8 × 10 ⁸ 1.5 N.D. N.D. 9.0 × 10 ⁰ 1.0 × 10 ² 1.6 x 10 ³ 7.5 x 10 ³ 3.4 × 10 ⁵ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. beta -carotene 0 1.5 × 10 ⁰ 9.2 × 10 ⁰ 2.8 × 10 ¹ 6.5 × 10 ² 8.3 × 10 ⁴ 1.3 × 10 ⁶ 5.1 x 10 ⁸ 1.5 N.D. N.D. N.D. 2.1 × 10 ¹ 1.6 x 10 ² 7.6 × 10 ³ 3.8 × 10 ⁵ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. a: N.D. indicates that no microorganisms were found.

The number of lactic acid bacteria (CFU / g) in the hamburger patties detected on the MRS plate medium during storage after irradiation Antioxidant Gamma irradiation dose (kGy) Storage period (days) 0 3 5 10 15 20 30 Comparator 0 ND ^a 1.6 × 10 ¹ 4.3 × 10 ¹ 1.5 x 10 ² 5.8 × 10 ² 9.9 × 10 ² 6.5 × 10 ³ 1.5 N.D. N.D. 2.0 × 10 ⁰ 2.9 × 10 ⁰ 3.6 × 10 ⁰ 8.0 × 10 ⁰ 1.5 × 10 ¹ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. BHA 0 N.D. 3.1 × 10 ⁰ 1.1 × 10 ¹ 7.5 × 10 ² 4.3 × 10 ⁴ 6.5 × 10 ⁵ 4.2 × 10 ⁷ 1.5 N.D. N.D. N.D. 6.9 × 10 ⁰ 3.2 x 10 ² 2.3 x 10 ³ 3.1 × 10 ⁵ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. Ascorbyl palmitate 0 N.D. 6.2 × 10 ⁰ 2.4 × 10 ¹ 9.0 × 10 ¹ 4.2 x 10 ³ 6.8 x 10 ⁴ 1.7 × 10 ⁶ 1.5 N.D. N.D. N.D. N.D. 1.8 × 10 ¹ 7.1 x 10 ² 5.2 × 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. alpha -tocopherol 0 N.D. 6.7 × 10 ⁰ 2.9 × 10 ¹ 3.2 x 10 ² 3.4 × 10 ³ 5.2 × 10 ⁴ 1.4 × 10 ⁶ 1.5 N.D. N.D. 1.0 × 10 ⁰ 4.5 × 10 ¹ 1.6 x 10 ² 1.8 x 10 ³ 9.8 × 10 ⁴ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. beta -carotene 0 N.D. N.D. N.D. 8.2 × 10 ⁰ 2.0 × 10 ² 8.7 × 10 ³ 1.6 × 10 ⁵ 1.5 N.D. N.D. N.D. N.D. N.D. 1.6 × 10 ¹ 4.1 x 10 ² 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. a: N.D. indicates that no microorganisms were found.

The number of lactic acid bacteria (CFU / g) of Bulgogi burger detected on MRS plate medium during storage period after irradiation Antioxidant Gamma irradiation dose (kGy) Storage period (days) 0 3 5 10 15 20 30 Comparator 0 ND ^a 1.1 × 10 ¹ 9.9 × 10 ¹ 1.5 x 10 ³ 9.5 × 10 ³ 9.2 x 10 ⁴ 9.3 × 10 ⁶ 1.5 N.D. N.D. 2.3 × 10 ⁰ 9.7 × 10 ⁰ 5.6 × 10 ¹ 3.4 x 10 ² 7.2 x 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. BHA 0 N.D. 2.3 × 10 ⁰ 1.6 × 10 ¹ 3.5 × 10 ² 3.8 × 10 ³ 5.2 × 10 ⁴ 3.7 × 10 ⁶ 1.5 N.D. N.D. N.D. 4.9 × 10 ⁰ 7.1 × 10 ¹ 1.5 x 10 ³ 2.1 x 10 ⁴ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. Ascorbyl palmitate 0 N.D. 5.1 × 10 ⁰ 1.3 × 10 ¹ 6.5 × 10 ² 7.2 x 10 ³ 1.1 × 10 ⁵ 7.9 × 10 ⁶ 1.5 N.D. N.D. N.D. N.D. 6.3 × 10 ¹ 8.4 × 10 ² 4.6 × 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. alpha -tocopherol 0 N.D. 4.9 × 10 ⁰ 1.9 × 10 ¹ 1.7 x 10 ² 2.6 x 10 ³ 3.2 x 10 ⁴ 1.7 × 10 ⁶ 1.5 N.D. N.D. N.D. 2.2 × 10 ⁰ 1.5 × 10 ¹ 4.2 × 10 ² 7.5 x 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. beta -carotene 0 N.D. 1.5 × 10 ⁰ 6.8 × 10 ⁰ 5.9 × 10 ¹ 1.9 × 10 ³ 4.2 × 10 ⁴ 5.0 × 10 ⁵ 1.5 N.D. N.D. N.D. N.D. 9.0 × 10 ⁰ 1.9 × 10 ² 7.6 × 10 ³ 3 N.D. N.D. N.D. N.D. N.D. N.D. N.D. a: N.D. indicates that no microorganisms were found.

& 4) Fat Rupture Measurement: &

Fat accumulation of hamburger patties and bulgogi burgers during storage was measured using the TBA method, and the measurement results are shown in Tables 9 and 10. The level of acidity of the fat showed a tendency to increase with increasing dose of gamma irradiation, and the degree of rancidity increased with the lapse of storage period. The degree of inhibition of rancidity by addition of antioxidants in hamburger patties showed a difference in inhibition degree in the order of BHA> ascorbyl palmitate> α-tocopherol> β-carotene. Β-carotene, a commonly known natural antioxidant, imparts a unique yellow color to the final product and has been observed to escape to the outside of the product, such as heating loss resulting from heat treatment. The antioxidant activity of roast meat burgers was inhibited by the order of BHA> ascorbyl palmitate> β-carotene> α-tocopherol. On the other hand, roasted meat burger had antioxidant effect of sesame oil added with seasoning, which showed synergy with other antioxidants added, resulting in lower acidity than hamburger patties. However, there was no significant difference in the rate of rancidity during the storage period after heat treatment and radiation treatment of hamburger patties and bulgogi burgers. In the present invention, the natural antioxidant has a large effect of inhibiting fat oxidation of the product even when a small amount of about 200 to 300 ppm is used.

Changes in TBA value of hamburger patties during storage after irradiation Antioxidant Gamma irradiation dose (kGy) Storage period (days) 0 3 5 10 15 20 30 Comparator 0 0.189 0.183 0.197 0.204 0.232 0.245 0.297 1.5 0.201 0.202 0.222 0.248 0.259 0.294 0.336 3 0.205 0.223 0.243 0.263 0.277 0.318 0.359 BHA 0 0.165 0.174 0.176 0.180 0.183 0.187 0.194 1.5 0.179 0.184 0.191 0.206 0.213 0.227 0.248 3 0.191 0.195 0.202 0.228 0.237 0.241 0.255 Ascorbyl palmitate 0 0.172 0.177 0.181 0.186 0.192 0.209 0.217 1.5 0.181 0.195 0.198 0.210 0.221 0.229 0.249 3 0.186 0.204 0.208 0.221 0.229 0.236 0.252 alpha -tocopherol 0 0.176 0.179 0.185 0.192 0.201 0.213 0.228 1.5 0.194 0.200 0.209 0.212 0.237 0.245 0.263 3 0.202 0.215 0.223 0.243 0.256 0.262 0.287 beta -carotene 0 0.174 0.183 0.201 0.219 0.221 0.234 0.247 1.5 0.191 0.203 0.224 0.240 0.253 0.269 0.286 3 0.198 0.211 0.237 0.253 0.266 0.285 0.303

Changes of TBA value of roast meat burger during storage period after irradiation Antioxidant Gamma irradiation dose (kGy) Storage period (days) 0 3 5 10 15 20 30 Comparator 0 0.156 0.164 0.179 0.215 0.240 0.265 0.286 1.5 0.186 0.183 0.198 0.227 0.248 0.272 0.305 3 0.195 0.207 0.224 0.236 0.256 0.287 0.313 BHA 0 0.142 0.147 0.151 0.159 0.164 0.168 0.175 1.5 0.152 0.156 0.160 0.165 0.171 0.178 0.189 3 0.156 0.160 0.164 0.171 0.175 0.181 0.193 Ascorbyl palmitate 0 0.162 0.166 0.171 0.176 0.185 0.192 0.205 1.5 0.167 0.170 0.178 0.188 0.195 0.204 0.211 3 0.174 0.179 0.183 0.197 0.202 0.211 0.219 alpha -tocopherol 0 0.162 0.166 0.171 0.182 0.193 0.205 0.217 1.5 0.170 0.175 0.181 0.187 0.199 0.211 0.228 3 0.176 0.185 0.193 0.202 0.210 0.219 0.235 beta -carotene 0 0.154 0.159 0.165 0.177 0.185 0.195 0.206 1.5 0.161 0.167 0.173 0.182 0.196 0.204 0.217 3 0.170 0.175 0.181 0.192 0.208 0.216 0.229

As described above, the processing method of the crushed meat product of the present invention for irradiating the crushed meat product to which the antioxidant is added with radiation is a method of treating " E ", which is contaminated with the raw material by the combined use of the irradiation and the antioxidant, . coli & O157: H7, and it contributes to the public health by suppressing the fat rancidity caused by heat treatment and storage period. In addition, the processing method of the present invention can reduce the burden caused by inventory and return to the producers through the extension of the distribution and storage period of the crushed meat product, and can obtain the effect of reducing the production cost, Method.

Claims (7)

A method of processing a crushed meat product characterized by irradiating a crushed meat product to which antioxidants are added with radiation The method according to claim 1, wherein the radiation is irradiated using gamma rays or electron beams at an absorbed dose ranging from 0.5 kGy to 10 kGy The method of processing a crushed meat product according to claim 1, wherein the absorbed dose is 3 kGy The crushed meat product according to claim 1, wherein the crushed meat product is a crushed meat product containing hamburger patties, meatballs, bifuku, donjon, and roasted meat products, all of which are produced from food for poultry and poultry meat How to process meat products The antioxidant according to claim 1, wherein the antioxidant is selected from the group consisting of ascorbyl palmitate, ascorbyl acid, Sesamol, Lecithins, Tocopherols and Carotinoids (BHA), butylated hydroxy toluene (BHT), propyl gallate (PG), and t-butyl hydroquinone Characterized in that it is an artificial antioxidant selected from the group consisting of Tertiary butylhydroquinone (TBHQ) and Ethyl protocatechuate (EP) The method according to claim 1, wherein the crushed meat product is capable of long-term storage without using a preservative. The method according to claim 1, wherein the crushed meat products are capable of refrigerated distribution without preheating.