Summary and Implications
Lipid oxidation, color, volatiles, and sensory evaluation of double-packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum-packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off-odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing doublepackaged irradiated pork to aerobic conditions for 1 to 3 d was effective in controlling both lipid oxidation and irradiation off-odor, regardless of packaging sequence. Sensory panels could distinguish the decrease in irradiation off-odor intensities by modifying packaging method. However, carbon monoxide-heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.
Iowa State University
Nam, K. C.; Min, B. R.; Lee, S. C.; Cordray, Joseph C.; and Ahn, Dong U.
"Prevention of Pinking, Off-Odor, and Lipid Oxidation in Irradiated Pork Loin Using Double-Packaging,"
Animal Industry Report:
AS 651, ASL R1983.
Available at: https://lib.dr.iastate.edu/ans_air/vol651/iss1/53