PROTECTION OF SOME RABBIT MEAT CHARACTERISTICS BY PYROPHOSPHATE, CITRIC ACID AND ALGINATE DURING IRRADITION AND COLD-STORAGE

Document Type : Original Article

Authors

1 Faculty of Agricultural Cairo University, Fayoum, Egypt

2 National Centre for Radiation Research and Technology, Atomic Energy Authority, Cairo, Egypt

3 Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.

Abstract

Rabbit meat (group A; rear and fore-legs and group B; back and shoulders) were soaked before gamma irridiation with 5 KGY in a solu­tion containing 0.2% citric acid 4- 0.5% Na-pyrophosphate or in 0.2% citric acid + 0.5% Na-pyrophosphate + 0.5% Na- alginate solutions, in order to decrease the undesirable changes due to irradiation. Unsoaked samples were also irradiated, or stored without irradiation (control). All samples were packaged in polyethlene bags before irradiation. Storage was carried out at 4°C. It was found that pre-irradiation soaking in 0.2% citric acid + 0.5% Na-pyrophosphate + 0.5% Na-alginate gave the best results. This practice decreased the loss of moisture, lipids oxidation as indicated by the thiobarbituric acid Value (T.B.A.), pH decline, loss of protein solubility, decrease of water holding capacity (W.H.C.) and tend­erness (as indicated by measuring plasticity),thus relievng the draw­backs of irridiation. Addition of Na-alginate was of special importance for the meat quality. All irraditated samples without soaking treatments were spoiled after 42 days, while unsoaked unirradiated meat were spoiled after 7 days only at 4°C. Certain differences were found in the characteristics of rabbit parts meat of groups A and B.

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