Radiation Processing: An Emerging Preservation Technique for Meat and Meat Products

K. Jayathilakan; Khudsia Sultana; M. C. Pandey

doi:10.14429/dlsj.2.11368

K. Jayathilakan Defence Food Research Laboratory, Mysore-570 011, India
Khudsia Sultana Defence Food Research Laboratory, Mysore-570 011, India
M. C. Pandey Defence Food Research Laboratory, Mysore-570 011, India

DOI: https://doi.org/10.14429/dlsj.2.11368

Keywords: Radiation processing, Meat, Antioxidants, Spices, Safety, Quality

Abstract

Development of shelf stable meat and meat products is a challenging task due to physico-chemical, microbiological and sensory alterations during storage. Lot of thrust is being given in the application of radiation processing in meat sector due to its microbial safety. Maintaining and delivering quality and safety products both in civilian and service sectors is the need of the hour. Even though irradiation can ensure complete microbial sterility it can lead to lipid and protein oxidation due to the formation of free radicals which can cause flavour changes. Several studies on the usage of natural antioxidants which can arrest these changes have been reported. Irradiation can find excellent applications in the extension of shelf life of chilled and non chilled carcasses and birds in service sectors. There are several radiation processing plants in India commissioned in the private sector which can also be utilized by Armed forces for extending the shelf life of whole carcass and birds with an extension of shelf life. This will be of great significance to the defence forces.

Author Biographies

K. Jayathilakan, Defence Food Research Laboratory, Mysore-570 011, India

Dr K. Jayathilakan obtained his MSc (Chemistry) from University of Calicut and PhD (Chemistry) from University of Mysuru. Presently working as Scientist ‘E’ in DFRL, Mysuru. His area of specialisation is in meat science and technology, food chemistry, freeze drying, radiation processing and development of meat and poultry products using innovative processing technologies. He has published more than 45 research articles in journals, four book chapters and six patents to his credit. He is a recipient of various prestigious awards of DRDO.
He contributed towards the planning, execution, technical advice and writing of the manuscript.

Khudsia Sultana, Defence Food Research Laboratory, Mysore-570 011, India

Mrs Khudsia Sultana is working as Technical Officer ‘A’ in DFRL, Mysuru. Her current research interests include : Development of light weight meat products and freeze dried probiotic juice powders. She has contributed significantly towards the development and evaluation of convenient meat and poultry products and beverage powders with functional attributes by various processing techniques like irradiation, freeze dehydration, compression technology and freezing.
She contributed towards the collection of literature, formatting and writing of the manuscript.

M. C. Pandey, Defence Food Research Laboratory, Mysore-570 011, India

Dr M.C. Pandey obtained his BTech (Agricultural Engineering), MTech (Process Engineering), and PhD (Process and Food Engineering) from GB Pant University. Currently working as Scientist ‘G’ and heading Freeze Drying and Animal Products Technology Division at Defence Food Research Laboratory, Mysuru. He has experience in food R&D and process engineering with distinguished background in Statistical design and optimisation of food processing parameters, frying kinetics of optimally processed foods, freeze drying of functional foods for high altitudes, optimisation and standardisation of ready-to-eat frozen foods, and development of convenient strip based testing kits.
He contributed towards the execution, technical advice and writing of the manuscript.