Evaluating gamma irradiation and butylated hydroxyanisole (BHA) as preservation strategies for frozen beef

Abstract

This study examined the effects of butylated hydroxyanisole (BHA), a synthetic antioxidant, in conjunction with gamma irradiation on the biochemical characteristics and microbiological population of beef during frozen storage at various time intervals. BHA (0.01%) was applied to fresh boneless beef samples, and a ⁶⁰Co source was used to expose them to varying doses of gamma radiation (0, 3, 5, and 7 kGy). At intervals of 0, 15, 30, and 120 days, treated samples were kept at -20°C and examined for lipid oxidation markers such as free fatty acid (FFA), peroxide value (POV), and thiobarbituric acid reactive substances (TBARS). Additionally, microbiological parameters such as total coliform count (TCC), total viable count (TVC), total yeast and mold count (TYMC), Salmonella spp., and Staphylococcus spp. were measured. FFA and TBARS were substantially higher (p<0.01) in all trial groups than in the control, while POV was lower in all but T1 treatment groups. These oxidative markers also dramatically increased with the storage period. Microbial studies found that although TVC, TYMC, and Salmonella spp. increased in irradiated groups, they remained within acceptable ranges. Staphylococcus spp. levels considerably decreased (p<0.01) with increasing irradiation doses. Interaction effects between irradiation dosage and storage period were substantial (p<0.01) for most biochemical and microbiological parameters. The research indicates that irradiation along with BHA can enhance beef's microbial safety and oxidative stability during frozen storage if proper dosage levels and storage conditions are carefully maintained.