Quality Characteristics of Vacuum-Packaged, Irradiated Normal, PSE, and DFD Pork

dc.contributor.author Ahn, Dong
dc.contributor.author Nam, K.
dc.contributor.author Ahn, Dong
dc.contributor.author Du, M.
dc.contributor.author Jo, C.
dc.date 2018-02-13T00:02:33.000
dc.date.accessioned 2020-07-02T07:01:17Z
dc.date.available 2020-07-02T07:01:17Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 2001
dc.date.embargo 2012-08-13
dc.date.issued 2001-01-01
dc.description.abstract <p>Irradiation increased the redness of vacuum-packaged pork loins regardless of meat type. Irradiation and storage time had no effect on the 2-thiobarbituric acid reactive substances (TBARS) values of normal, PSE and DFD pork. Irradiation increased the production of sulfur (S)-containing volatile compounds and total volatiles in all three pork types. Normal pork had more values of total and S-containing volatile compounds on irradiation than the PSE and DFD pork. The volatiles produced by irradiation remained in the packaging bag during storage. The odor acceptance of the three meat types was not different, but panelists could distinguish irradiated meat from the nonirradiated.</p> <p>Irradiation and storage of meat in vacuum packaging may be desirable for long-term storage, but may reduce the acceptance of irradiated meat. Double packaging—individual packaging of meat with oxygen permeable film and repackaging multiple individual packages in large vacuum-packaging bags for irradiation and storage—and opening the outside vacuum packaging bag 1–2 days before sale, is recommended to reduce irradiation odor.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/swinereports_2000/54/
dc.identifier.articleid 1052
dc.identifier.contextkey 3211761
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath swinereports_2000/54
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/91278
dc.language.iso en
dc.relation.ispartofseries Animal Science Research Reports
dc.relation.ispartofseries ASL R695
dc.source.bitstream archive/lib.dr.iastate.edu/swinereports_2000/54/asl_695.pdf|||Sat Jan 15 00:52:31 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.keywords ASL R695
dc.title Quality Characteristics of Vacuum-Packaged, Irradiated Normal, PSE, and DFD Pork
dc.type article
dc.type.genre meat
dspace.entity.type Publication
relation.isAuthorOfPublication d3386101-2f0d-4375-ab44-ac1addb6a9ad
relation.isSeriesOfPublication 7f3839b7-b833-4418-a6fa-adda2b23950a
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