{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2024,4,22]],"date-time":"2024-04-22T15:11:52Z","timestamp":1713798712241},"reference-count":22,"publisher":"Hindawi Limited","license":[{"start":{"date-parts":[[2012,1,1]],"date-time":"2012-01-01T00:00:00Z","timestamp":1325376000000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"funder":[{"name":"Korozo Packaging Company, Turkey"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["The Scientific World Journal"],"published-print":{"date-parts":[[2012]]},"abstract":"<jats:p>Combined effects of gamma irradiation and concentrations of O<jats:sub>2<\/jats:sub>(0, 5, 21%) and CO<jats:sub>2<\/jats:sub>(0, 50%) on survival of<jats:italic>Escherichia coli<\/jats:italic>O157:H7,<jats:italic>Salmonella enteritidis<\/jats:italic>,<jats:italic>Listeria monocytogenes<\/jats:italic>, lipid oxidation, and color changes in ready-to-cook seasoned ground beef (meatball) during refrigerated storage were investigated. Ground beef seasoned with mixed spices was packaged in varying O<jats:sub>2<\/jats:sub>and CO<jats:sub>2<\/jats:sub>levels and irradiated at 2 and 4\u2009kGy. Irradiation (4 kGy) caused about 6 Log inactivation of the inoculated pathogens. Inactivation of<jats:italic>Salmonella<\/jats:italic>was 0.9- and 0.4-Log lower in 0 and 5% O<jats:sub>2<\/jats:sub>, respectively, compared to 21% O<jats:sub>2<\/jats:sub>. Irradiation at 2 and 4\u2009kGy increased thiobarbituric acid reactive substances in meatballs by 0.12 and 0.28\u2009mg malondialdehyde kg<jats:sup>\u22121<\/jats:sup>, respectively, compared to control. In reduced-O<jats:sub>2<\/jats:sub>packages, radiation-induced oxidation was lower, and the initial color of an irradiated sample was maintained. Packaging with 0% + 50% CO<jats:sub>2<\/jats:sub>or 5% O<jats:sub>2<\/jats:sub>+ 50% CO<jats:sub>2<\/jats:sub>maintained the oxidative and the color quality of irradiated meatballs during 14-day refrigerated storage. MAP with 5%O<jats:sub>2<\/jats:sub>+ 50% CO<jats:sub>2<\/jats:sub>combined with irradiation up to 4\u2009kGy is suggested for refrigerated meatballs to reduce the foodborne pathogen risk and to maintain the quality.<\/jats:p>","DOI":"10.1100\/2012\/274219","type":"journal-article","created":{"date-parts":[[2012,4,1]],"date-time":"2012-04-01T22:01:28Z","timestamp":1333317688000},"page":"1-7","source":"Crossref","is-referenced-by-count":7,"title":["Effects of Irradiation Dose and O<sub><b>2<\/b><\/sub>and CO<sub><b>2<\/b><\/sub>Concentrations in Packages on Foodborne Pathogenic Bacteria and Quality of Ready-to-Cook Seasoned Ground Beef Product (Meatball) during Refrigerated Storage"],"prefix":"10.1100","volume":"2012","author":[{"given":"Gurbuz","family":"Gunes","sequence":"first","affiliation":[{"name":"Food Engineering Department, Istanbul Technical University, Maslak, 34469 Istanbul, 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