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Packaging and irradiation effects on lipid oxidation and volatiles in pork patties.

Author(s) : AHN D. U., OLSON D. G., LEE J. I., JO C., WU C., CHEN X.

Type of article: Article

Summary

Raw pork meat patties were prepared, irradiated, stored and cooked. Lipid oxydation was studied, in raw as well as cooked meat. Data indicated that oxygen exposure after cooking was more important than irradiation packaging or storage. TBARS were correlated with several volatile compounds. Hexanal and total volatile compounds represented the lipid oxydation status very well.

Details

  • Original title: Packaging and irradiation effects on lipid oxidation and volatiles in pork patties.
  • Record ID : 1999-1009
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

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