Color and Oxidative Rancidity of Gamma and Electron Beam‐Irradiated Boneless Pork Chops
S.E. Luchsinger, Donald H. Kropf, C.M. García Zepeda, Melvin C. Hunt, James L. Marsden, E.J. RUBIO CAÑAS +3 more
Journal of Food Science
Abstract
ABSTRACT Color and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (−17 ± 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt 60 irradiation. Irradiation of vacuum‐packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
chilled and frozen boneless pork chops produced redder, more stable (color and rancidity) product
“Irradiation of vacuum‐packaged chops produced redder, more stable (color and rancidity) product.”
aerobic packaging produced more pronounced oxidative rancidity and less stable display color
“More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging.”
irradiation source had varying but limited effects on color and rancidity
“Irradiation source had varying but limited effects on color and rancidity.”