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Colour and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops.

Author(s) : LUCHSINGER S. E., KROPF D. H., GARCIA ZEPEDA C. M., HUNT M. C., MARSDEN J. L., RUBIO CANAS E. J., KASTNER C. L., KUECKER W. G., MATA T.

Type of article: Article

Summary

Colour and oxidative rancidity were determined for chilled (3 more or less 2 deg C) and frozen (-17 more or less 3 deg C) boneless pork chops packaged in vacuum or air. Irradiation source had varying but limited effects on colour and rancidity. Optimum packaging conditions can control colour and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.

Details

Original title: Colour and oxidative rancidity of gamma and electron beam-irradiated boneless pork chops.
Record ID : 1997-2225
Languages: English
Source: Ital. J. Food Sci. - vol. 61 - n. 5
Publication date: 1996/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Irradiation and other preservation processes;
Meat and meat products
Keywords: Oxidation; Meat; Rancidity; Pork; Ionizing irradiation; Colour