Color and Oxidative Rancidity of Gamma and Electron Beam-Irradiated Boneless Pork Chops |
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| Authors: | SE LUCHSINGER DH KROPF CM GARCÍA ZEPEDA MC HUNT JL MARSDEN EJ RUBIO CAÑAS CL KASTNER WG KUECKER T MATA |
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| Affiliation: | Authors Luchsinger, Kropf, García Zepeda, Hunt, Marsden, Rubio Cañas and Kastner are affiliated with the Dept.of Animal Sciences &Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506-0201. Author Mata is affiliated with the National Live Stock and Meat Board, Chicago, IL 60611. Author Kuecker, formerly with the National Live Stock and Meat Board, is now with Cryovac North America, Mount Prospect, IL. Direct inquiries to Dr. D.H. Kropf. |
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| Abstract: | Color and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (?17 ± 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt60 irradiation. Irradiation of vacuum-packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology. |
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| Keywords: | irradiation pork color rancidity |
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