Color, oxidation-reduction potential, and gas production of irradiated meats from different animal species

被引:48
作者
Kim, YH
Nam, KC
Ahn, DU [1 ]
机构
[1] Korea Food Res Inst, Kyonggi Do 463420, South Korea
[2] Iowa State Univ, Dept Sci, Ames, IA 50011 USA
关键词
irradiation; animal species effect; color; gas production; packaging;
D O I
10.1111/j.1365-2621.2002.tb08707.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Turkey breasts, pork loins, and beef loins were aerobically or vacuum-packaged and electron beam-irradiated 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, 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.
引用
收藏
页码:1692 / 1695
页数:4
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