Degree Type

Dissertation

Date of Award

2005

Degree Name

Doctor of Philosophy

Department

Animal Science

First Advisor

Dong Uk Ahn

Second Advisor

Joseph G. Sebranek

Abstract

Four hundreds and eighty male turkeys (12-week-old, raised on a corn-soybean basal diet) were randomly fed 8 experimental diets supplemented with none (Control, Con), 200 IU/kg vitamin E (VE), 0.3 ppm Se (Se), 2.5%CLA (CLA), 200 IU/kg vitamin E+0.3 ppm Se (VE+Se), 200 IU/kg vitamin E+2.5%CLA (VE+CLA), 2.5%CLA+0.3ppm Se (Se+CLA), or 200 IU/kg vitamin E+0.3ppm Se+2.5%CLA (VE+Se+CLA). At 15 week breast meat was sampled and irradiated.;Irradiation increased (p < 0.05) lipid oxidation and Hunter color a* value. Dietary Vitamin E, Se, CLA alone and their combinations decreased (p < 0.05) lipid oxidation in meat caused by both irradiation and storage. Production of off-odor in turkey breast meat caused by storage and ionizing irradiation was reduced by treatment VE+Se, VE+CLA, and VE+Se+CLA.;Treatment VE+Se, VE+CLA, Se+CLA, and VE+Se+CLA reduced lipid oxidation of cooked irradiated turkey breast meat samples by 24%, 29%, 26%, and 40%, respectively after 7 days of storage under aerobic conditions. Dietary vitamin E and Se decreased the internal color a* value of vacuum packaged irradiated meats at day 0 and 7. Treatments VE+Se, VE+CLA, and VE+Se+CLA reduced the difference in sulfur-containing compounds between irradiated and non-irradiated meat, aerobic packaging was more effective in reducing sulfur-containing compounds in irradiated meat than vacuum packaging. Therefore, dietary treatments plus packaging methods are effective in reducing the quality defects induced by irradiation.;Raw and cooked samples from 32 treatments, 8 dietary treatments *2 irradiation doses* 2 package (aerobic and vacuum), were tested by eight trained panelists for turkey aroma and irradiation off-aroma. Irradiation off-aroma in turkey breast was reduced significantly (p < 0.05) by treatments containing vitamin E. Meat samples from four dietary treatments containing CLA had higher turkey aroma scores while two treatments containing vitamin E (VE and VE+Se) had lower scores.;Consumer acceptance tests on five selected treatments showed that consumers disliked the aroma of irradiated raw meat. Consumer preferred the appearance of cooked irradiated meat to non-irradiated meat.

DOI

https://doi.org/10.31274/rtd-180813-13227

Publisher

Digital Repository @ Iowa State University, http://lib.dr.iastate.edu

Copyright Owner

Haijie Yan

Language

en

Proquest ID

AAI3184666

File Format

application/pdf

File Size

182 pages

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