Changes in color of irradiated meat were observed to be species-dependent. Irradiated pork and turkey became redder due to irradiation but irradiated beef a* values decreased and yellowness increased with dose and storage time. The extent of color change was irradiation dose-dependent and was not related to myoglobin concentration. Visual evaluation indicated pork and turkey increased in redness whereas beef decreased in redness as dose levels increased. Reflectance spectra showed that irradiation induced an oxymyoglobin-like pigment in pork and that both oxymyoglobin and metmyoglobin developed in beef as a result of irradiation.
Color changes in irradiated meat were species-dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin-like pigment in pork and beef, whereas the pigment in turkey was unchanged.
Fully-cooked salmon and catfish fillets were treated by ionizing radiation (0, 3, or 6 kGy), high hydrostatic pressure (HHP) (0, 414, or 690 MPa), 2 different temperatures during pressurization (ambient-HHP approximately equal to 21 °C, or heated-HHP = 70 °C), and combinations of the treatments. Kramer shear values increased for salmon and catfish fillets treated by HHP, heated-HHP, and a combination treatment. Tenderness and juiciness scores of salmon and catfish fillets were lower with HHP, heated-HHP, and a combination treatment. Irradiation decreased CIE a* values of salmon, and CIE b* values of salmon and catfish. Irradiation increased tenderness and juiciness scores of salmon and increased flavor intensity of catfish.
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