Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species |
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| Authors: | YH Kim KC Nam DU Ahn |
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| Affiliation: | Author Kim is with the Korea Food Research Institute, Songnam-Si, Kyonggi-Do, Korea 463-420.;Authors Nam and Ahn are with the Animal Science Dept., Iowa State Univ., Ames, IA 50011-3150. Direct inquiries to author Ahn (). |
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| Abstract: | ABSTRACT: Turkey breasts, pork loins, and beef loins were aerobically or vacuum-packaged and electron beamirradiated at 3 kGy. Irradiation increased the redness of turkey breast regardless of packaging or storage. Irradiation drastically decreased the redness of aerobically packaged beef loin. Irradiated meats produced higher amounts of CO and CH4 than nonirradiated. The oxidation-reduction potential (ORP) of meats decreased after irradiation, but increased during the storage. Little differences in CO and ORP values among the irradiated meats from different species were detected. This indicated that CO and ORP were not the only factors involved in the color changes of beef loin by irradiation. |
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| Keywords: | irradiation animal species effect color gas production packaging |
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