Date of Award
Doctor of Philosophy
Dong U. Ahn
This study was designed to elucidate the quality changes in meat products, especially ready-to-eat (RTE) meat products under irradiation. Raw turkey breast meat, cooked turkey breast meat and cured turkey meat products were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator, and changes in quality parameters including color, lipid and protein oxidation, off-odor volatiles, and nucleotides and nucleotides degradation products were determined. Our results indicated that irradiation resulted in different chemical reactions to quality parameters in raw, uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to color changes, odor and taste deterioration than raw and uncured cooked turkey meat products due to various additives in the cured meat products. With model systems, color changes, nucleotides degradation pathway and mechanisms of off-odor produced from amino acids side chains were elucidated. Meanwhile, employing raw beef round eye, taste profile deterioration and off-odor production during irradiation was further verified by electronic tongue and multivariate statistical analyses in the red meat system in addition the white meat system.
Feng, Xi, "Identification and characterization of off-odor and off-taste compounds in irradiated ready-to-eat (RTE) cooked meat products" (2016). Graduate Theses and Dissertations. 16052.