Interactions between raw meat irradiated by various kinds of ionizing radiation and transglutaminase treatment in meat emulsion systems

Abstract

Meat processing involves many treatments for improving the quality and durability of products. However, these treatments also affect other meat properties. The objective of this study was to investigate the effects of minced pork ham irradiated with various kinds of ionizing radiation (X-ray, E-beam, and gamma-ray) and transglutaminase (TG) on emulsion systems. Ionizing radiation of various kinds (P < 0.05) was found to affect protein, fat, and ash content, as well as protein solubility, and textural properties. On the contrary, moisture content, fat content, emulsion stability, pH, color, protein solubility, and textural properties were affected by TG (P < 0.05). The apparent viscosity of irradiated ham was higher than that of the control, and TG treatment increased the value further. The effect on meat and meat products using different types of irradiation provides useful information about the combined treatments of irradiation and TG in emulsion systems.