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

Author(s) : NANKE K. E., SEBRANEK J. G., OLSON D. G.

Type of article: Article

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.

Details

  • Original title: Color characteristics of irradiated vacuum-packaged pork, beef, and turkey.
  • Record ID : 2000-0279
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 6
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

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