Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

Lambert, Anne D.; Smith, James P.; Dodds, Karen L.

doi:10.1111/j.1365-2621.1992.tb06840.x

Cited by 43 publications

(41 citation statements)

References 19 publications

(23 reference statements)

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“…Quattara et al (2002) showed that gamma irradiation increased lipid oxidation in ground beef samples. That is consistent with the report of Lambert, Smith, and Doods (1992) who found a rapid fat oxidation in beef samples irradiated at 0.25-1 kGy under O 2 -permeable conditions. The lipid oxidation was attributed to the combination of free radicals with O 2 to form hydroperoxides.…”

Section: Peroxide Valuessupporting

confidence: 94%

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

et al. 2006

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Section: Peroxide Valuessupporting

confidence: 94%

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

et al. 2006

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“…Quattara et al showed that gamma irradiation increased lipid oxidation in ground beef samples 15 . It is consistent with the report of Lambert, Smith and Doods who found a rapid fat oxidation in beef samples irradiated at 0.25-1 kGy under O 2 permeable condition 16 . In this study, also PV was greater in irradiated samples, but there was no signifi cant difference between irradiated and control group (Table 3).…”

Section: Discussionsupporting

confidence: 82%

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

Motamedi-Sedeh¹,

Arbabi²,

Fatolahi³

et al. 2007

Indian J Microbiol

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Gamma irradiation can be used as one of the most effi cient methods to reduce microorganisms in food. The irradiation of food is used for a number of purposes, including microbiological control, insects control and inhibition of sprouting and delay of senescence of living food. The aim of this study was to study effects of gamma irradiation, refrigeration and frozen storage as the combination process for improvement of red meat shelf-life. The bovine meat samples were treated with 0, 0.5, 1, 2 and 3 kGy of gamma irradiation and kept in refrigerator for 3 weeks and in freezer for 8 months. The control and irradiated samples were stored at 4-7˚C and at -18˚C for refrigeration and frozen storage, respectively; and microbial and chemical analyze was done at 1 week and 2 months intervals. In this study the optimum dose of gamma radiation in order to decrease the total count of Mesophilic bacteria, Coliforms, Staphylococcus aureus and especially for elimination of Salmonella was obtained at 3 kGy. Microbial analysis indicated that irradiation and storage at low temperature had a signifi cant effect on the reduction of microbial loads. There was no signifi cant difference in chemical characteristics during freezing storage in bovine meat. Also, irradiated meat samples (3 kGy) were stored in 4-7˚C for 14 days, compared to 3 days for non irradiated samples.

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“…Lambert et al (1992) reported an initially higher off-odor in fresh pork irradiated at 0.5 and 1.5 kGy and packaged in air when compared to unirradiated and irradiated, nitrogen-packaged samples. Grant and Patterson (1991) reported an irradiation odor described as ''burnt'' in pork chops irradiated at 1.75 kGy and packaged in modified atmospheres of 25% CO 2 /75% N 2 or 50% CO 2 /50% N 2 .…”

Section: Descriptive Flavor and Aroma Analysesmentioning

confidence: 95%

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

Luchsinger

Kropf

Zepeda

et al. 1996

Journal of Food Science

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Flavor, texture, and aroma were determined for chilled (3 ‫ע‬ 2ЊC) and frozen (Ϫ17 ‫ע‬ 3ЊC) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt 60 irradiation. Irradiation (≤3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (PϾ0.05) between irradiated (2.5 kGy cobalt 60 irradiated, chilled, vacuum-packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.

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Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

Cited by 43 publications

References 19 publications

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Effects of gamma irradiation and frozen storage on microbial, chemical and sensory quality of chicken meat in Iran

Using gamma irradiation and low temperature on microbial decontamination of red meat in Iran

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

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