Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature

The study was aimed to evaluate the effect of gamma irradiation and butylated hydroxyanisole (BHA) on meat quality traits and safety of beef. Samples were divided into four treatment groups treated with 0.01% BHA and gamma ray having T0 (Control), T1 (3 kGy), T2 (5 kGy) and T3 (7 kGy), respectively. The analyses were conducted at 0, 3, 5 and 7 days of interval. The study was conducted in completely randomized factorial (CRD) design. Traits evaluated were color value (L*, a*, b*), pH, drip loss, cooking loss, ERV and WHC, DM, moisture, CP, fat, ash, thiobarbituric acid reactive substances (TBARS), peroxide value (POV), free fatty acid (FFA), total coliform count (TCC), total viable count (TVC) and total yeast mould count (TYMC). Color, flavor, tenderness, juiciness and overall acceptability were significantly differed (p<0.01) for days of intervals. Positive and significant interaction (p<0.01) between treatment and days of interval was found for color value (L*, a*, b*), drip loss, cooking loss, ERV, WHC except raw pH. There were found positive and significant interaction (p<0.01) between treatment and days of interval for DM, CP, FFA and TBARS except POV. The TYMC and staphylococcus were significantly decreased (p<0.05) at different treatment groups compared to control group. Salmonella non-significantly (p>0.05) increased and staphylococcus significantly (p<0.01) decreased with increasing irradiated doses in beef. Hence, it may be concluded that BHA treated irradiated beef had a potential effect of shelf life to maintain quality and safety aspect of beef.