Color characteristics of irradiated aerobically packaged pork, beef, and turkey

被引：66

作者：

Nanke, KE

Sebranek, JG ^{[1
]}

Olson, DG

机构：

[1] Iowa State Univ, Dept Anim Sci, Meat Lab 215, Ames, IA 50011 USA

[2] Iowa State Univ, Dept Food Sci & Human Nutr, Meat Lab 215, Ames, IA 50011 USA

[3] Oklahoma State Univ, Dept Anim Sci, Res Tech Ctr, Stillwater, OK 74078 USA

来源：

JOURNAL OF FOOD SCIENCE | 1999年 / 64卷 / 02期

关键词：

irradiation; pork; beef; turkey; color;

D O I：

10.1111/j.1365-2621.1999.tb15881.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Color changes in irradiated meat were species-dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin-like pigment in pork and beef, whereas the pigment in turkey was unchanged.

引用

页码：272 / 278

页数：7

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[2]

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