| Raw material meat | Non-heat treatment methods | Characteristics after treatment | Origin |
|---|---|---|---|
| Beef (chuck) | High-pressure processing | ￭ Metmyoglobin decreases up to 300 MPa ￭ Metmyoglobin increases from 301 MPa ￭ Brightness increases in the treatment group compared to the control group ￭ Microbial inhibition for 7 days at 520 MPa | |
| Beef (sirloin) | High-pressure processing | ￭ n-hexanal increase at 600 MPa ￭ Refrigerated storage recommended for 24 hours to 14 days | Schindler et al. (2010) |
| Beef (sirloin patty) | High-pressure processing | ￭ As the treatment pressure increases, the microbial inhibition effect increases ￭ Brightness increased compared to control at 500 MPa ￭ Redness decreased compared to control at 500 MPa | Lee et al. (2021) |
| Beef (sirloin) | Gamma-ray | ￭ 3-9 kGy gamma rays have no effect on pH ￭ 3-9 kGy treated was cooking loss decreases compared to the control group ￭ 9 kGy treated was shear force decreased, TBARS, and chroma increased compared to the control group ￭ More than 3 kGy treated was deoxymyoglobin and metmyoglobin increase | |
| Beef (patty) | Electron beam | ￭ More than 2 kGy treated was the detection of aerobic bacteria, mold, yeast, and coliforms reduced compared to the control group during the storage period ￭ When treated with more than 6 kGy, detection of mold and yeast decreases (about 1.1 log CFU/g) during the storage period compared to the control group (about 3.6 log CFU/g) and other treatments (about 2.1 log CFU/g) | Tolentino et al. (2021) |
| Beef (sirloins) | Electron beam | ￭ When treated with 4-8 kGy, brightness, and redness increases, yellowness decreases, and the degree of odor is lower than the control in sensory evaluation ￭ 4-12 kGy electron beam has no effect on TBARS |