This study evaluated the use of gamma irradiation (3, 6 and 9 kGy) in frozen vacuum-packed beef and subsequent thawing and aging for up to 14 days. The effects on tenderness, color, and oxidative properties were determined and compared to non-irradiated controls for frozen/thawed and chilled vacuum-packed beef. The combined irradiation and freezing/thawing processes increased total exudate loss and reduced the meat water-holding capacity, regardless of the dose used. Myofibrillar fragmentation was favored by the freezing/thawing processes and negatively affected by irradiation. Lower shear force values were observed in the non-irradiated frozen/thawed samples. Frozen samples irradiated at 9 kGy had a higher percentage of soluble collagen, lipid peroxidation, and a more reddish color tone. The meat reducing capacity and oxygen consumption were reduced by freezing and further by irradiation, which also included accumulation of metmyoglobin. It was concluded that irradiation of frozen meat and its subsequent thawing and aging does not confer any additional advantages for beef technological quality.

这项研究评估了在真空包装的冷冻牛肉中使用γ射线（3、6和9 kGy），随后融化和老化长达14天的情况。确定了对嫩度，颜色和氧化特性的影响，并将其与非辐照对照组的冷冻/解冻和冷藏真空包装牛肉进行了比较。无论使用何种剂量，辐照和冷冻/解冻过程的组合都会增加渗出液的总损失并降低肉类的持水能力。冷冻/解冻过程有利于肌原纤维的碎裂，并受到放射线的不利影响。在未辐照的冷冻/解冻样品中观察到较低的剪切力值。以9 kGy照射的冷冻样品具有较高的可溶性胶原蛋白百分比，脂质过氧化作用和更偏红色的色调。冷冻和进一步辐照减少了肉的减少能力和耗氧量，其中还包括积累的肌红蛋白。结论是，冷冻肉的辐照及其随后的解冻和老化不会对牛肉的技术品质带来任何其他优势。