Campus Units

Animal Science

Document Type

Article

Publication Version

Published Version

Publication Date

9-1-2003

Journal or Book Title

Poultry Science

Volume

82

Issue

9

First Page

1468

Last Page

1474

DOI

10.1093/ps/82.9.1468

Abstract

The effects of double packaging on lipid oxidation, color, and volatile production were determined to establish a modified packaging method to improve quality changes in irradiated raw turkey meat. Sliced raw turkey breast and thigh meats were aerobically, vacuum- or double (vacuum and aerobic)-packaged, electron beam irradiated at 2.5 kGy, and then stored under refrigerated temperature. For the double-packaged samples, the outer vacuum bags were removed after 5, 7, or 9 d of refrigerated storage. 2-Thiobarbituric acid-reactive substances (TBARS) values, volatile compounds, and color values of the samples were determined after 10 d of storage. Irradiation and aerobic packaging promoted production of aldehydes (propanal and hexanal) related to lipid oxidation in turkey breast and thigh meats. Vacuum-packaged irradiated samples retained S-volatile compounds (methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide), mainly responsible for the irradiation off-odor, during storage. Exposure of double-packaged irradiated turkey meats to aerobic conditions by removing outer vacuum bags a few days before the test was effective in controlling both lipid oxidation-dependent (aldehydes) and radiolytic off-odor (S-compounds) volatiles. The a* values of raw turkey breast and thigh meats increased by irradiation regardless of packaging conditions. The a* value of double-packaged meats was lower than that of the vacuum-packaged meats but was not significant. Thus, the use of double-packaging alone was not enough to reduce the pink color of irradiated raw turkey meat. When lipid oxidation and irradiation off-odor should be minimized without any additional additives, however, double packaging is an excellent method to be used for turkey meats.

Comments

This article is published as Nam, K. C., and D. U. Ahn. "Double-packaging is effective in reducing lipid oxidation and off-odor volatiles of irradiated raw turkey meat." Poultry Science 82, no. 9 (2003): 1468-1474. doi:10.1093/ps/82.9.1468.

Copyright Owner

Poultry Science Association, Inc.

Language

en

File Format

application/pdf

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