ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Beef loins, aged for different lengths of time post slaughter, were treated with ionizing radiation. Irradiated ground beef produced volatile sulfur compounds (S-volatiles) responsible for the unique irradiation odor and accelerated lipid oxidation. The quality changes by irradiation became greater as aging and storage time increased. During aerobic storage, the S-volatiles disappeared whereas volatile aldehydes drastically increased in irradiated beef. Addition of ascorbic acid at 0.1% (wt/wt) or sesamol +α-tocopherol at each 0.01% level to ground beef before irradiation effectively reduced lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol + tocopherol in irradiated ground beef was superior to that of ascorbic acid.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb12313.x
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