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Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef
Author(s) -
Kusmider E.A.,
Sebranek J.G.,
Lonergan S.M.,
Honeyman M.S.
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.tb09606.x
Subject(s) - modified atmosphere , irradiation , lipid oxidation , food science , carbon monoxide , odor , chemistry , ionizing radiation , shelf life , atmosphere (unit) , nuclear chemistry , biochemistry , organic chemistry , meteorology , catalysis , antioxidant , physics , nuclear physics
The effects of packaging atmosphere (aerobic, vacuum, or modified atmosphere with carbon monoxide) on ground beef treated with ionizing radiation were investigated. Measurements of color (CIE L*, a*, b*), lipid oxidation (TBA value), and sensory quality were conducted during 28 d of storage at refrigerated (0 to 2°C) temperatures. Irradiation significantly ( p > 0.001) decreased color scores and increased TBA and off‐odor scores. The MAP + CO treatments increased the L* and a* values ( p < 0.001), regardless of irradiation dose. The TBA values for MAP + CO‐packaged samples were well below the levels considered “rancid” (about 1.0). In addition, sensory scores indicated minimal production of irradiation off‐odors with MAP + CO packaging.