Enhancing Beef Texture: Optimizing the Impact of Non-ionizing Radiation Intensity, Exposure Time, and Thickness of Nanocomposite Packaging
摘要
This research investigated the influence of process parameters—non-ionizing radiation, exposure time, and film thickness—on the texture of M. semimembranosus beef. Various configurations were applied to develop the film, which was then used for beef packaging. The beef samples were first exposed to radiation intensities of 6.37 kW/m2, 12.74 kW/m2, and 19.11 kW/m2 for 1, 2, and 3 min. This was followed by controlled packaging using a film made from a cocoyam starch-lemon seed nanocomposite, with thicknesses of 17 µm and 21 µm. Textural profiles of the treated beef samples, including hardness, chewiness, and gumminess, were assessed and compared to a control sample. The Modified Distance Design (MDD) identified optimal parameters, revealing dynamic texture changes notably influenced by film thickness and radiation intensity, impacting hardness and other properties. The influence of process parameters on beef texture varied between the 17 µm and 21 µm films compared to the control (p < 0.05) due to differences in dried matter and closer contact, which accelerates moisture evaporation between the film and beef, thus affecting its texture. Under optimum conditions—14.79 kW/m2 intensity, 1.25 min exposure, and 17 µm film thickness—beef texture notably improved (hardness, 284.36 N; springiness, 0.61; adhesiveness, 0.25; cohesiveness, 0.36; chewiness, 71.93; gumminess, 110.76; stringiness, 7.96 mm) compared to the control, highlighting the potential of the process parameters to enhancing beef texture in the food industry.