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Color, Oxidation‐Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species
Author(s) -
Kim Y.H.,
Nam K.C.,
Ahn D.U.
Publication year - 2002
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.1365-2621.2002.tb08707.x
Subject(s) - loin , irradiation , food science , chemistry , vacuum packing , food irradiation , physics , nuclear physics
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 CH 4 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.