Color and Oxidative Rancidity of Gamma and Electron Beam-Irradiated Boneless Pork Chops

Autor:	Melvin C. Hunt, C.M. Garcia Zepeda, T. Mata, E.J. Rubio Canas, W.G. Kuecker, James L. Marsden, S.E. Luchsinger, Donald H. Kropf, Curtis L. Kastner
Rok vydání:	1996
Předmět:	business.industry Chemistry Organoleptic Radiation dose Vacuum packing Optics Congelation Electron beam processing Food science Irradiation Cobalt-60 business Food Science Gamma irradiation
Zdroj:	Journal of Food Science. 61:1000-1006
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1996.tb10920.x
Popis:	Color and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (-17 + 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt 60 irradiation. Irradiation of vacuum-packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e5206605ccc6b56f6d765367fc69d339 https://doi.org/10.1111/j.1365-2621.1996.tb10920.x Zobrazit plný text záznamu Plný text