ArticleFood science of animal resources2026
Physicochemical and microbial changes in Raw beef meat induced by radiation.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure.Food science of animal resources · 2026Article
- Application of high hydrostatic pressure on the microbial and physicochemical characteristics of pork.Food science of animal resources · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
This study aimed to investigate the effects of various electron beam irradiation doses on microbial inactivation and physicochemical properties of raw beef. The main research question was to determine the dose required to effectively eliminate pathogenic microorganisms without substantially compromising meat quality. Raw beef samples were treated with electron beam doses of 0, 1, 2, 3, 5, 7, and 9 kGy. Microbial inactivation was assessed by enumerating colonies of Salmonella Typhimurium, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Escherichia coli. Based on the inactivation results, physicochemical properties—including proximate composition, water holding capacity, shear force, pH, color, thiobarbituric acid reactive substances, and volatile basic nitrogen—were evaluated after treatment with 0, 1, 2, and 3 kGy. Bacillus cereus was reduced below detection at 7 kGy, while other foodborne pathogens were eliminated at 3 kGy. No significant changes in proximate composition, pH, and shear force occurred compared to controls (p < 0.05). Water-holding capacity decreased significantly as the irradiation dose increased (p < 0.05), and redness increased in a dose-dependent manner. Although thiobarbituric acid reactive substances and volatile basic nitrogen tended to increase with increasing dose and storage time, these changes were not statistically significant. Electron beam irradiation at 3 kGy effectively inactivatied non-spore-forming foodborne pathogens while maintaining acceptable quality in raw beef. This dose can enhance microbial safety with minimal quality loss.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.