Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey |
| |
| Authors: | K E Nanke J G Sebranek DG Olson |
| |
| Affiliation: | Author Nanke is affiliated with the Dept. of Animal Science, Oklahoma State Univ., Room 148, Research Tech Center, Stillwater, OK 74078-6055.;Authors Sebranek and Olson are affiliated with the Dept. of Animal Science &Dept. of Food Science &Human Nutrition, Iowa State Univ., 215 Meat Labortory, Ames, IA 50011-3150. |
| |
| Abstract: | Color changes in irradiated meat were species-dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin-like pigment in pork and beef, whereas the pigment in turkey was unchanged. |
| |
| Keywords: | irradiation pork beef turkey color |
|
|
