ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Turkey breasts, pork loins, and beef loins were aerobically or vacuum-packaged and electron beamirradiated at 3 kGy. Irradiation increased the redness of turkey breast regardless of packaging or storage. Irradiation drastically decreased the redness of aerobically packaged beef loin. Irradiated meats produced higher amounts of CO and CH4 than nonirradiated. The oxidation-reduction potential (ORP) of meats decreased after irradiation, but increased during the storage. Little differences in CO and ORP values among the irradiated meats from different species were detected. This indicated that CO and ORP were not the only factors involved in the color changes of beef loin by irradiation.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2002.tb08707.x
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