Abstract:

Irradiation is a physical method that uses exposure energy of atomic energy beam to sterilize and preserve food. Due to its characteristics of environmental protection, safety and high efficiency, this method that can efficiently restrain or eliminate pathological or spoiled organisms has been widely applied in sterilization and preservation of meat products. In this paper, mechanisms of radiation sterilization, current research progress of food irradiation at home and abroad, safety evaluation of food irradiation and irradiation standards for meat products are reviewed. Meanwhile, the research progress of 60Co γ-ray irradiation, electron beam irradiation and X-ray irradiation in sterilization and preservation of meat products are discussed. Moreover, effects of irradiation on sterilization are also summarized. Furthermore, the feasibility and advantages of applying X-ray irradiation in sterilization and preservation of meat products are also explored. Therefore, a future possibility for applying X-ray irradiation as a pilot technology in the field of food is proposed.

Key words: irradiation, sterilization, meat products