Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere |
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| Authors: | ANNE D LAMBERT JAMES P SMITH KAREN L DODDS |
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| Affiliation: | Author Smith is with the Dept. of Food Science &Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec, H9X 1CO. Author Dodds is with the Bureau of Microbial Hazards, Food Directorate, Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario, K1A 0L2. Author Lambert's present address: Food Production &Inspection Branch, Agriculture Canada, Montreal, Québec H2Z 1Y3 |
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| Abstract: | The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O2, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from & lt; 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end product. |
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| Keywords: | pork irradiation sensory flavor texture |
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