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Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere
Author(s) -
LAMBERT ANNE D.,
SMITH JAMES P.,
DODDS KAREN L.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb06840.x
Subject(s) - food science , irradiation , shelf life , modified atmosphere , sensory system , chemistry , oxygen , sensory analysis , nitrogen , factorial experiment , organic chemistry , biology , mathematics , physics , statistics , neuroscience , nuclear physics
The effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20% O 2 , 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.