The present study was conducted to evaluate the combined effect of low-dose γ-irradiation (1.0 kGy), antioxidants (rosemary and BHT) and antimicrobials (nisin and sodium nitrate) on physicochemical, oxidative and microbial quality of mutton meat emulsions. Irradiated samples treated with rosemary extract and BHT exhibited significantly (P ≤ 0.05) higher emulsion stability, cooking yield and penetration force and displayed non-significant variation in protein and moisture content. Results revealed that peroxide value, TBARS value, carbonyl content and loss of sulphydryls of irradiated samples treated with rosemary extract was comparable to that of BHT indicating protective effect of natural antioxidant against irradiation induced oxidation. Redness (a*) was increased in all treated samples than non-irradiated samples. Irradiation and nisin treatment significantly reduced bacterial growth as compared to irradiated sodium nitrate treatments. Therefore, the application of low-dose γ-irradiation in combination with rosemary extract and nisin could be employed for better quality retention of meat emulsions.

本研究旨在评估低剂量 γ 辐射（1.0 kGy）、抗氧化剂（迷迭香和 BHT）和抗菌剂（乳酸链球菌肽和硝酸钠）对羊肉肉糜的理化、氧化和微生物质量的综合影响。用迷迭香提取物和 BHT 处理的辐照样品表现出显着（P ≤ 0.05）更高的乳液稳定性、蒸煮率和渗透力，并且蛋白质和水分含量没有显着变化。结果表明，用迷迭香提取物处理的辐照样品的过氧化值、TBARS 值、羰基含量和巯基的损失与 BHT 相当，表明天然抗氧化剂对辐照诱导的氧化具有保护作用。发红 ( a*)与未辐照样品相比，所有处理过的样品中的 α 均增加。与辐照硝酸钠处理相比，辐照和乳酸链球菌肽处理显着减少了细菌生长。因此，低剂量γ-辐照结合迷迭香提取物和乳酸链球菌肽的应用可用于更好地保留肉糜的质量。