Color characteristics of irradiated vacuum-packaged pork, beef, and turkey

Changes in color of irradiated meat were observed to be species-dependent. Irradiated pork and turkey became redder due to irradiation but irradiated beef a* values decreased and yellowness increased with dose and storage time. The extent of color change was irradiation dose-dependent and was not re...

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Bibliographic Details
Published in:Journal of food science 1998-11, Vol.63 (6), p.1001-1006
Main Authors: Nanke, K.E, Sebranek, J.G, Olson, D.G
Format: Article
Language:English
Subjects:
beef
Biochemistry
Biological and medical sciences
chicken meat
Color
dosage
Food industries
food irradiation
Fundamental and applied biological sciences. Psychology
irradiation
Meat
Meat and meat product industries
pork
Radiation
turkey
vacuum packaging
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Summary:Changes in color of irradiated meat were observed to be species-dependent. Irradiated pork and turkey became redder due to irradiation but irradiated beef a* values decreased and yellowness increased with dose and storage time. The extent of color change was irradiation dose-dependent and was not related to myoglobin concentration. Visual evaluation indicated pork and turkey increased in redness whereas beef decreased in redness as dose levels increased. Reflectance spectra showed that irradiation induced an oxymyoglobin-like pigment in pork and that both oxymyoglobin and metmyoglobin developed in beef as a result of irradiation.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15842.x