30C-7 |
Color, oxidation-reduction potential, and gas production of irradiated meat from different animal species |
Y. H. KIM1, K. C. Nam, S. J. Hur, M. Du, H. A. Ismail, and D. U. Ahn. (1) Animal Science, Iowa State University, 2373 Kildee Hall, Ames, IA 50011 Irradiation is an effective technology for inactivating foodborne pathogens and improving the microbial safety of meat. However, irradiation is known to influence color of meat. The objective of this study was to determine the effect of irradiation on color, oxidation-reduction potential (ORP), and gas production in meats from different animal species. Turkey breast, pork loin and beef loin were purchased from local grocery stores, either vacuum- or aerobically packaged, irradiated at 0 or 3 kGy using a Linear Accelerator, and stored at 4oC for 7days. Color, ORP and gas production was determined after 0 and 7 days of storage. The redness (a*-value) of turkey breast and pork loin meat was increased by irradiation regardless of packaging or storage, but that of the beef loin was decreased after irradiation. The yellowness (b*-value) of meat was decreased by irradiation regardless of animal species. The ORP of meat were decreased by irradiation at 0 day, but was increased after 7 days of storage in all animal species. The increase of ORP during storage was greater in aerobically packaged meats than the vacuum-packaged. Irradiated meat produced significantly higher amounts of CO and CH4 than the nonirradiated. The redness of irradiated turkey breast and pork loin was well correlated (P < 0.05) with the changes of ORP and gas production, but that of the beef loin was not. This result indicates that irradiation induces similar chemical reactions and gas production in meats from three different animal species, but its impact on meat color differs significantly.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
|