KR101147674B1 - Method for preventing off-odor production in irradiated cooked ground beef using garlic or onion - Google Patents

Abstract

The present invention includes a method for preventing off-flavor or oxidation occurring in irradiated cooked meat, comprising the step of irradiating and cooking raw meat by adding one or more selected from the group consisting of garlic and onion to raw meat, prepared by the method To prevent off-flavor or oxidation occurring in irradiated cooked meat containing one or more selected from the group consisting of cooked off-flavored or oxidized cooked meat, processed foods prepared by processing the cooked meat, and garlic and onions It relates to a composition for.

Description

Method for preventing off-odor production in irradiated cooked ground beef using garlic or onion}

The present invention relates to a method for preventing off-flavor of irradiated cooked beef ground meat using garlic or onion, and more specifically, adding to at least one selected from the group consisting of garlic and onion to raw meat, irradiating and ripening. A method for preventing off-flavor or oxidation occurring in irradiated cooked meat, off-flavored or oxidized cooked meat prepared by the method, processed food prepared by processing the cooked meat, and garlic and onion A composition for preventing off-flavor or oxidation occurring in irradiated cooked meat containing one or more selected from the group consisting of:

Irradiation has been approved for use in beef since 2000 and is known as the best way to control pathogens in raw beef ground meat. However, the amount of irradiated beef consumed in the United States is only less than 1% of total beef consumption, because irradiation of meat changes the quality, which negatively affects consumer acceptance (Lee et al., 2003, J. Food Sci. 68 (5): 1659-1663). Huskey (1997, Industry Reports.Food Safety Consortium Annual Meeting, Kansas City, MO) reported that meat safety (84%) and taste (83%) are the most important for the meat industry and consumers. Although consumer surveys and market analysis show that about 70% of consumers are willing to pay high prices for irradiated chicken breasts (Hayes et al., 1995, FSC Annual Meeting.Progress Report p73. Kansas City, MO). The main problem in irradiated meat is the effect of radiation on meat quality. The major changes in irradiated meat are related to off-flavor development, color change and lipid oxidation. When opening the wrapper and subsequently cooking and eating, the meat's color and smell determine whether or not the consumer will repurchase the meat next time.

Irrespective of the packaging method, the irradiated meat produces more volatiles and produces a distinctive aroma than the unirradiated one (Ahn et al., 1998a, Meat Sci. 49: 27-39). Sulfur compounds produced by irradiation are responsible for radiation off-flavor (Jo et al., 1999, Meat Sci. 51: 355-361). Volatile sulfur compounds can be produced in two different ways. The first is direct radiolysis of the side chains of sulfur-containing amino acids such as methionine and cysteine (Ahn, 2002, J. Food Sci. 67 (7): 2565-2570), and the second is the use of the surrounding sulfur compounds By secondary reaction (Jo and Ahn, 2000, J. Food Sci. 65: 612-616). Significant amino acid-lipid interactions are also involved (Ahn et al., 2001, Meat Sci. 57 (4): 419-426). Among the sulfur compounds, dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide are the most prominent sulfur compounds produced by irradiation and are the cause of radiation odor in meat (Ahn et al., 1997, J. Food Sci. 62: 954-959). The awareness of sample-derived odors containing sulfur-containing volatiles varies somewhat with the composition of other volatiles in the sample, but the role of non-sulfur compounds on the overall odor characteristics of irradiated liposomes is not significant (Ahn and Lee, 2002, J. Food Sci. 67 (7): 2659-2665).

Irradiation was thought to significantly promote oxidative changes in meat, but only increased TBARS values in aerobic packaged raw meat (Ahn et al., 1997, J. Food Sci. 62: 954-959). Exposure to oxygen after cooking is the most important factor in oxidative changes in cooked pork, and hexanal concentrations indicate better lipid oxidation of cooked meat than any other volatile components (Ahn et al., 1997). , J. Food Sci. 62: 954-959). Dietary vitamin E above 200 IU / kg reduces lipid oxidation and reduces the total volatiles of raw turkey meat, but has no effect on cooked turkey meat stored under aerobic conditions (Ahn et al., 1995, J. Food Sci. 60: 1013-1018). The addition of tocopherol + gallate and tocopherol + sesamol was very effective in reducing lipid oxidation and off-flavor volatiles in irradiated cooked turkey and pork patties (Nam and Ahn, 2003c, Poultry Sci. 82 (5): 850-857), the effect of the formation of sulfur compounds and the strength of off-flavor was small (Nam and Ahn, 2003b, Meat Sci. 63 (1): 1-8).

Sensory analysis of irradiated pork indicated that approximately 70% of the sensory panel described the radiation odor as a "barbecue corn-like" odor (Nam et al., 2001, J. Food Sci. 66 (8): 1225-1229). In ready-to-eat turkey ham, the sulfur odor increased with increasing radiation dose, and the content of sulfur compounds in the irradiated ham was higher than in the non-irradiated sample. Irradiation increased the production of acetaldehyde, which may be associated with a "metal-like" flavor in irradiated ham (Zhu et al., 2004, Meat Sci. 66 (1): 63-68) . Hiding or preventing off-flavor / unpleasant production in irradiated meat is one of the most important factors for consumer acceptance of irradiated beef ground meat. Garlic ( Allium sativum L. ) and onion ( Allium cepa L. ) are two main food ingredients widely used in cooking to supplement and enhance the flavor of meat products (Tang et al., 2007, Food Chem. 100: 712-718). Garlic and onions produce many sulfur compounds that provide an inherent flavor and smell. Thus, the addition of garlic or onion can change, hide or enhance the odor / flavor characteristics of the irradiated cooked meat. Dry seasonings such as garlic and onions are allowed to be used in irradiated ground meat and meat by-products (Electronic Code of Federal Regulation, 2009). Extensive studies have been conducted to determine the effect of irradiation on raw meat quality, but little information is available on the quality change or improvement of irradiated cooked meat.

Korean Patent No. 10-0292828 discloses a method of making a safe ground meat product by irradiating the ground meat product to which the antioxidant is added.

The present invention is derived from the above requirements, the present inventors by adding garlic, onion or a combination of raw beef ground meat to confirm the off-flavor and antioxidant effect of the cooked beef ground meat generated during radiation irradiation To complete.

In order to solve the above problems, the present invention comprises the step of irradiating and ripening the addition of one or more selected from the group consisting of garlic and onion to raw meat, to prevent off-flavor or oxidation occurring in the irradiated cooked meat Provide a method.

The present invention also provides a cooked meat which is prevented from odor or oxidation produced by the above method.

In addition, the present invention provides a processed food produced by processing the cooked meat.

The present invention also provides a composition for preventing off-flavor or oxidation occurring in irradiated cooked meat, which contains at least one selected from the group consisting of garlic and onions.

According to the present invention, adding garlic, onion or a combination thereof to raw beef ground meat may be effective in preventing off-flavor and oxidation of meat of cooked beef ground meat generated during irradiation. Therefore, the use of the method of the present invention is expected to be effective not only in the dissemination of high quality safe beef but also in the consumption of beef ground meat products.

In order to achieve the object of the present invention, the present invention comprises the step of irradiating the raw meat by adding at least one selected from the group consisting of garlic and onion to the raw meat, and in the irradiated cooked meat comprising the step of cooking Provided are methods for preventing off-flavor or oxidation that occurs.

In the method of the present invention, the raw meat may be preferably raw beef, but is not limited thereto. In addition, the raw meat may be ground meat, but is not limited thereto.

In the method of the present invention, the garlic is preferably minced raw garlic, the amount of garlic is preferably 0.01 to 0.2% by weight, more preferably 0.1% by weight based on the raw meat. If the amount of garlic exceeds 0.2% by weight, the garlic aroma becomes very strong and the sensory properties deteriorate.

In the method of the present invention, the onion is preferably minced raw onion, the amount of onion is preferably 0.2 to 5.0% by weight, more preferably 0.5% by weight based on the raw meat. If the amount of onion is less than 0.2% by weight can not effectively prevent off-flavor odor generated during irradiation.

In the method of the present invention, the radiation is preferably irradiated at 0.5 to 5 kGy, more preferably at 2.5 kGy.

The method of the present invention may be preferably irradiated after adding at least one selected from the group consisting of garlic and onions to raw meat and storing it at low temperature, preferably at 4 ° C. overnight, preferably 8 to 15 hours. .

The present invention also provides a cooked meat which is prevented from odor or oxidation produced by the above method.

The present invention also provides a processed food produced by processing the cooked meat. Processed foods may include, but are not limited to, hamburger patties, meatballs, beef cutlets, pork cutlets, and bulgogi chops based on all meat and poultry meat produced for food.

The present invention also provides a composition for preventing off-flavor or oxidation occurring in irradiated cooked meat containing one or more selected from the group consisting of garlic and onions. The composition may include, but is not limited to, many natural antioxidants such as ascorbic acid, alpha tocopherol, sesamol, gallic acid, quercetin, carotenoids or flavonoids. In addition, the composition is butylated hydroxy anisole (BHA) or butylated hydroxy toluene (BHT), propyl galate (PG), tertiary butylhydroquinone Artificial antioxidants such as, but not limited to, TBHQ) or ethyl protocatechuate (EP).

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Materials and methods

Sample manufacturing

Eight beef top rounds of 6 days of slaughter were obtained from local packaging plants. The two stupids were combined and treated as a replication. Any fat and connective tissue from each stupid was cut out and each repetition was broken up twice into 3-mm plates. Six different treatments were prepared: 1) unirradiated control, 2) irradiated control, 3) unirradiated group with 0.1% (wt / wt) garlic added, 4) 0.1% garlic added Irradiated group, 5) unirradiated group with 0.5% onion added, 6) irradiated group with 0.5% onion added. Chopped raw garlic and fresh onions were used, and the amount of garlic and onion processed was selected based on previous studies to prevent excessive garlic and onion odors in ground beef. Each addition was added to the ground meat and then mixed for 1 minute in a bowl mixer (Model KSM 90; Kitchen Aid Inc., St. Joseph, Mich., USA). Ground beef patty (about 60 g) is so made by hand, the oxygen-were each packed in impermeable bags (oxygen permeability, at _{0 ℃ 9.3 mL O 2 / m} 2/24 hours), and store overnight at 4 ℃, The next morning it was irradiated.

Ionizing radiation and cooking

Packaged beef ground patties were irradiated at 0 or 2.5 kGy using a linear accelerator (Circe IllR; Thomson CSF Linac, St. Aubin, France) with 10 MeV energy and 5.6 KW power level. The average dose rate was 74.1 kGy / min. Alanine dosimeters were measured using a 104 Electron Paramagnetic Resonance Instrument (Bruker Instruments Inc., Billerica, MS, USA) located above and below the sample surface to confirm the amount absorbed. The maximum / minimum ratio was 1.16. Non-irradiated control (0 kGy) samples were exposed to ambient temperature of the linear accelerator, while other samples were irradiated.

After irradiation, some of the patties were learned in a 90 ° C. constant temperature water bath (Isotemp®, Fisher Scientific Inc., Pittsburgh, PA, USA) until the patty's internal temperature reached 75 ° C. After cooling to room temperature, the patty was removed from the cooking bag, repackaged in an oxygen-permeable bag (polyethylene, 10 x 15 cm, 2 mil, Assoc. Bag Co.) and stored for 7 days at 4 ° C., TBARS And volatiles. The remaining patties were cooked in an electric oven at 175 ° C. until the internal temperature reached 75 ° C. and used for sensory analysis. The internal temperature of the meat during cooking was monitored using a thermocouple connected with a digital reader. All cooked meat patties were vacuum packed immediately after cooking to minimize oxidative changes during storage and handled prior to sensory testing. The cooked meat was used for sensory testing without storage period.

TBARS  (2- Thiobarbituric acid - reactive substance ) analysis

Lipid oxidation was measured using the TBARS method (Ahn et al., 1998a, Meat Sci. 49: 27-39). Meat samples (5 g) were transferred to a 50-mL test tube and homogenized at high speed for 15 seconds in 15 mL of deionized distilled water (Type PT 10/35; Brinkman Instrument Inc., Westbury, NY, USA). The homogeneous suspension (1 mL) was transferred to a disposable test tube and butylated hydroxytoluene (7.2%, 50 μL) and thiobarbituric acid (TBA) / trichloroacetic acid (TCA) solution (2 mL) were added. . The samples were mixed using a vortex mixer and then incubated in a 90 ° C. constant temperature water bath for 15 minutes for color development. After cooling, the samples were centrifuged at 5 ° C., 3,000 × g for 15 minutes. The absorbance of the supernatant was measured at 531 nm compared to a blank prepared with 1 mL of deionized distilled water and 2 mL of TBA / TCA solution. The amount of TBARS is expressed in mg MDA (malondialdehyde) per kg meat.

Volatile compounds

Purge-and-trap apparatus (Solatek 72 and Concentrator 3100; Tekmar-Dohrmann, connected to a gas chromatography / mass spectrometer (HP 6890 / HP 5973; Hewlett-Packard Co., Wilmington, DE, USA) Cincinnati, OH, USA) was used to analyze volatiles. Meat samples (2 g) were transferred to 40-mL sample bottles and washed for 5 seconds with helium gas (40 psi) to minimize oxygen content in the bottles. The sample was purged for 14 minutes with helium gas (40 mL / min) at 40 ° C. Volatile material was trapped using a Tenax-charcoal-silica column (Tekmar-Dohrmann), desorbed at 225 ° C. for 2 minutes, condensed in a cryofocusing module (−80 ° C.), and then into a capillary column. Thermal desorption at 225 ° C. for 60 seconds.

HP-624 column (15 m × 0.25 mm id, 1.4 μm nominal), HP-1 column (60 m × 0.25 mm id, 0.25 μm nominal; Hewlett-Packard) and HP-Wax column (15 m × 0.25 mm id, 0.25 μm nominal) was connected using zero dead-volume column connectors (J & W Scientific, Folsom, CA, USA). Ramped oven temperatures were used to improve the separation of volatiles. The initial oven temperature of 30 ° C. was maintained for 6 minutes. The oven temperature was then increased to 60 ° C. at 5 ° C./min, to 180 ° C. at 20 ° C./min, and increased to 210 ° C. at 15 ° C./min and held for 5 minutes. The column pressure of 22.5 psi was kept constant. The ionization potential of the mass-selective detector (Model 5973; Hewlett-Packard) was 70 eV and the measurement range was 19.1 to 400 m / z. Identification of volatiles was made by comparing the mass spectrum data of the sample with the mass spectrum of the Wiley Library (Hewlett-Packard). Standards were used to confirm identification by mass-selective detectors. Each peak area was integrated using ChemStation (Hewlett-Packard), and the total peak area (pA * s) was reported as an indicator of the volatiles produced in the sample.

Sensory training and evaluation

Ten panelists were recruited and trained in three training sessions. Ten panelists were screened from potential panelists using basic taste identification tests. Panelists were given samples representing anchor points for each attribute, and training sessions were conducted in the lab using non-irradiated controls and 1.25, 2.5 and 4.5 kGy irradiated samples. The panelist described five-point scales ("5: very extreme" and "1: slightly severe" for irradiation aroma, beef ground meat aroma, garlic / onion aroma, radiation flavor, beef ground meat flavor, and garlic / onion flavor. Was trained using). Final anchor point ratings were determined by training panelists after initial evaluation and discussion. The panelists were trained for two weeks with cooked beef ground meat patty products whose product properties were evaluated.

For this sample, the panelist described the 15-point symbolic scale (1: "unscented" and 15: "by Meilgaard et al. (1999, Sensory evaluation techniques. 3rd Ed., CRC Press: Boca Raton, FL, p 354). Strong aroma / flavour ") to evaluate irradiation aroma / flavour, beef ground meat aroma / flavour and garlic / onion aroma / flavour. The cooked samples were cut and transferred to plastic containers with plastic lids (Pyrex, Charleroi, PA) while the samples continued to be hot and tested immediately. Panelists evaluated samples in isolation booths with breadbox servers and red incandescent lighting to determine differences in color.

Statistical analysis

The experiment was repeated four times with a complete randomized design. Data was analyzed by procedures of SAS's generalized linear model (GLM) (2000, SAS User's Guide, SAS Institute, Inc .: Cary, NC, USA). Student-Newman-Keuls (SNK) multi-range test was used to compare the mean value of each treatment. The mean and standard error of the mean (SEM) were reported. Sensory evaluation differences were compared using Tukey's test (honestly significant differences, HSD). Mean values and standard deviations for sensory evaluation data were reported. Statistical significance was analyzed at P < 0.05 in all comparisons.

Example  1: Irradiated and Unirradiated Cooked Beef To ground meat Western Lipid Oxidation Measurement

On day 0 of storage, irradiation did not affect the TBARS value of cooked beef ground regardless of the additive treatment, but on day 3 of storage no irradiated control and 0.1% garlic-added beef were irradiated. TBARS values were higher than ( P < 0.05). For day 7 of storage, the additive treatment did not affect the oxidation of unirradiated cooked ground beef, but 0.5% onion-treated showed a significant antioxidant effect in the irradiated cooked ground beef (Table 1). After 7 days of storage, the TBARS values of cooked beef ground meat increased by about three times compared to the value on day 0 of all treatments. In addition, after 7 days of storage under aerobic conditions, there is little difference in TBARS values found between irradiated and unirradiated cooked ground beef.

Values with different superscripts in the ^ab row are significantly different ( P < 0.05). n = 4.

^xy values with different superscripts in columns of the same storage period are significantly different ( P < 0.05).

Control: no addition of garlic and onion, G0.1%: 0.1% garlic, O0.5%: 0.5% onion, Non-IR: non-irradiated group, IR: 2.5 kGy irradiated group. SEM: standard error of the mean.

Example  2: Irradiated and Unirradiated Cooked Beef From ground meat  Production Analysis of Volatile Substances

Among the volatiles, only the amount of aldehydes differed by additive treatment in cooked ground beef that was not irradiated (Table 2). On day 0 of storage, irradiation did not significantly affect alcohol production, but after 3 days of storage, the irradiated cooked ground beef ground with garlic or onions produced less alcohol. The amount of aldehydes in cooked beef ground meat increased during storage, but irradiation showed that raw, non-irradiated cooked beef on day 0 when 0.1% garlic- or 0.5% onion-added beef meat produced more aldehyde than control. There was little effect except for ground meat. The increase in aldehyde in irradiated and unirradiated cooked meat can be caused by lipid oxidation during storage under aerobic conditions, but the additive treatment did not affect the amount of aldehyde on days 3 and 7 of storage. Hexaneal, butanal, heptanal, hepananal, propanal and pentanal were detected in cooked ground beef, but hexanal was the main volatile aldehyde and the formation of aldehydes was well correlated with TBARS data. (Table 2). Ahn et al. (Ahn et al., 1998b, J. Food Sci. 63: 15-19) reported that hexanal was a good marker of lipid oxidation in meat. The production of hydrocarbons did not show any consistent trend by irradiation, additive treatment and storage.

^ab Values with different superscripts in the rows of the same irradiation treatment differ significantly ( P < 0.05). n = 4.

Control: no addition of garlic and onion, G0.1%: 0.1% garlic, O0.5%: 0.5% onion, Non-IR: non-irradiated group, IR: 2.5 kGy irradiated group. SEM: standard error of the mean.

Alcohols (ethanol, 1,2-propanol and 1-butanol), aldehydes (hexanal, butanal, heptanal, propanal and pentanal), hydrocarbons (1-pentane, pentane, 1-hexane, hexane, heptane and octane ) And ketones (2-propanone, 2,3-butanedione, 2-butanone and 2-heptanone).

Example  3: Irradiated and Unirradiated Cooked Beef From ground meat  Formation analysis of sulfur compound

The addition of garlic or onion significantly increased the amount of sulfur-containing volatiles from cooked ground beef ground irradiated and unirradiated. Unirradiated cooked beef ground meat produced only carbon sulfide but was not detected after 7 days of storage (Table 3). The amount of sulfur-containing volatiles produced in unirradiated cooked ground beef with 0.1% garlic or 0.5% onion was much higher than the control ( P < 0.05). The amount of sulfur-containing volatiles produced in 0.1% garlic-added beef ground meat was more than 10 times that of 0.5% onion-added samples. In the non-irradiated 0.1% garlic-added beef ground meat, most of the sulfur compounds still remained in the meat, while onion-cooked beef ground meat had a small amount of 3,3-thiobis-1-propene (7 days after storage). Only 3,3-thiobis-1-propene) was detected.

Irradiation significantly increased the amounts of methanethiol, dimethyl disulfide and dimethyl trisulfide, the major sulfur compounds associated with the off-flavor of meat (Table 3). Irradiation changed the composition and amount of sulfur compounds in garlic- and onion-added beef ground meat. That is, in the 0.1% garlic-added meat, the amount of 2-propene-1-thiol and di-2-propenyl disulfide is 80% and 70%. In onion-added meat, the amount of methanethiol increased by 2 times, but 3,3-thiobis-1-propene was detected after irradiation. It wasn't. The amount and composition of sulfur compounds in garlic- and onion-added beef ground meat were significantly changed during storage, especially in 0.5% onion-added meat, and sulfur compounds were not detected after 7 days of storage in onion-added irradiated beef. Did. Sulfur compounds in the irradiated control meat were not detected after 3 days of storage under aerobic conditions. Most of the sulfur compounds produced in irradiated beef ground meat with 0.5% onions were not detected after 3 days of storage and none after 7 days (Table 3). Thus, after 7 days of storage, cooked ground beef with onion may have no radiation odor / flavor or onion odor / flavor because no sulfur compounds were detected. In the group to which 0.1% garlic was added, most of the sulfur compound still remained, and its composition did not change even after 7 days of storage under aerobic packaging conditions. Thus, the addition of 0.1% garlic may be more effective than the addition of 0.5% onion to produce sulfur compounds to hide or alter the radiation off-flavor.

^ab Values with different superscripts in the rows of the same irradiation treatment differ significantly ( P < 0.05). n = 4.

Control: no addition of garlic and onion, G0.1%: 0.1% garlic, O0.5%: 0.5% onion, Non-IR: non-irradiated group, IR: 2.5 kGy irradiated group. SEM: standard error of the mean.

Example  4: irradiated and unirradiated cooked beef Ground meat  Sensory evaluation

There was no difference in the intensity of irradiated aroma and irradiated flavor between the irradiated and unirradiated cooked ground beef. But, The strength of the ground beef aroma was the strongest in the non-irradiated cooked beef ground and the lowest in the 0.1% garlic group, but the difference was not significant. (Table 4). In addition, the beef ground meat flavor showed a similar trend as the beef ground meat aroma, but the strength was significantly lower in the garlic group.

Garlic-derived beef ground meat produced a very large amount of sulfur compounds, including mercaptomethane, dimethyl sulfide and dimethyl disulfide, which are the major sulfur compounds produced in meat by irradiation. In addition, garlic produced much higher amounts of other sulfur compounds that contributed to the characteristic odor / flavour. Although the intensity of the irradiated cooked control was higher in irradiation aroma than in the other treatment groups, there was no significant difference from the other treatment groups. The composition and amount of sulfur compounds in irradiated cooked ground beef with 0.5% onions were similar on day 0 of storage and only 3 methanethiol and dimethyl disulfide were produced after 3 days of storage under aerobic packaging conditions (Table 3 ). Thus, the smell / flavor of onion-added irradiated cooked ground beef was thought to be similar to the irradiated cooked control. In addition, the intensity of irradiation aroma and irradiation flavor between the 0.1% garlic-added and 0.5% onion-added cooked meat may be different because the composition and amount of sulfur compounds are significantly different between the two treatment groups. It became. However, the intensity of the irradiated flavor of the irradiated cooked ground beef ground with garlic or onions was weak and did not differ from the unirradiated or irradiated controls (Table 4).

The intensity of "onion / garlic aroma" and "onion / garlic flavor" in beef ground meat remained strong even after cooking, but beef ground meat with onions showed significantly lower levels than garlic addition. Garlic and onions produced sulfur odors and flavors, but this is not thought of as off-flavor or unpleasant. However, the smell and flavor of too strong garlic or onions can be an unpleasant thing for some consumers. Given the sensory evaluation results and the amount of sulfur compounds produced in cooked ground beef with garlic or onions, the addition of 0.5% onion may be good enough to mask or change the smell of irradiated beef ground meat. Addition of less than 0.1% garlic may be useful to reduce the strength of aromatic and garlic flavors.

Values with different superscripts in the ^ac column differ significantly ( P < 0.05). n = 10.

Irradiation aroma (0: weak and 15: very strong), ground beef aroma (0: weak and 15: very strong), onion / garlic aroma (0: weak and 15: very strong), Irradiation flavor (0: weak and 15: very strong), beef ground meat flavor (0: weak and 15: very strong) and onion / garlic flavor (0: weak and 15: very strong).

Control: Garlic and Onion Free, G0.1%: 0.1% Garlic, O0.5%: 0.5% Onion.

Claims (9)

A method of preventing off-flavor or oxidation occurring in irradiated cooked meat, the method comprising adding to the raw meat one or more selected from the group consisting of garlic and onion, and irradiating the raw meat. The method of claim 1 wherein the raw meat is raw beef.  The method of claim 1, wherein the raw meat is characterized in that the raw meat ground meat. The method of claim 1, wherein the garlic and onions are added in an amount of 0.01-0.2% by weight and 0.2-5.0% by weight, respectively, based on raw meat. The method of claim 1, wherein the irradiation is performed at 0.5 to 5 kGy. The method of claim 1, wherein at least one selected from the group consisting of garlic and onion is added to the raw meat, and after 8-15 hours of storage at 4 ° C, the method is irradiated. 7. Off-flavored or oxidized cooked meat prepared by the method of any one of claims 1 to 6. Processed food prepared by processing the cooked meat of claim 7. A composition for preventing off-flavor or oxidation occurring in irradiated cooked meat containing at least one selected from the group consisting of garlic and onions.