Extension Number

ASL R695

Topic

Meat

Publication Date

2001

Abstract

Irradiation increased the redness of vacuum-packaged pork loins regardless of meat type. Irradiation and storage time had no effect on the 2-thiobarbituric acid reactive substances (TBARS) values of normal, PSE and DFD pork. Irradiation increased the production of sulfur (S)-containing volatile compounds and total volatiles in all three pork types. Normal pork had more values of total and S-containing volatile compounds on irradiation than the PSE and DFD pork. The volatiles produced by irradiation remained in the packaging bag during storage. The odor acceptance of the three meat types was not different, but panelists could distinguish irradiated meat from the nonirradiated.

Irradiation and storage of meat in vacuum packaging may be desirable for long-term storage, but may reduce the acceptance of irradiated meat. Double packaging—individual packaging of meat with oxygen permeable film and repackaging multiple individual packages in large vacuum-packaging bags for irradiation and storage—and opening the outside vacuum packaging bag 1–2 days before sale, is recommended to reduce irradiation odor.

Copyright Owner

Iowa State University

Language

en

File Format

application/pdf

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