IN THE PRESENT study, the effect of different doses of gamma irradiation (1, 3, 5 and 7kGy) on the hygienic quality (microbial and sensory properties) as well as antioxidant parameters in beef meat and liver were investigated. The microbial reduction increases as the dose level of irradiation increases. Sensory examination revealed that there were no significant changes between irradiated and non-irradiated groups in color, odor and texture. Results showed that the changes in protein profile depended on radiation dose while the total protein content was stable. In addition, irradiation treatment reduced the activity of the antioxidant enzymes as well as glutathione content.
It could be concluded that the use of gamma irradiation in low doses improves the hygienic quality of beef meat and liver without changing its chemical parameters while oxidative stress and enzymatic and non-enzymatic antioxidants are affected in a dose-dependent manner.
It is highly recommended that gamma irradiation (3kGy) in low doses could be used to improve the hygienic quality of liver and meat.