THE RELATIONSHIP BETWEEN PANEL SCORES AND CERTAIN CHEMICAL COMPONENTS IN PRECOOKED IRRADIATED MEATSa,b,c

Pearson, A. M.; Costilow, Ralph N.; Batzer, O. F.; Sliwinski, R.; Chang, Lucy

doi:10.1111/j.1365-2621.1959.tb17264.x

Cited by 9 publications

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“…It has been assumed that the objectionable flavors are due to certain chemical changes, and a number of workers (2,3,6,8,13) have reported values for various chemical components both before and after irradiation. Recently it has been shown that the level of hydrogen sulfide, methyl mercaptan and carbonyls appear to be closely associated with the poor acceptability of irradiated beef, pork and veal (10). However, data are not available in the literature showing the influence of temperature and length of storage upon either the chemical components or panel scores.…”

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confidence: 99%

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL^a,^b,^c

Pearson

Bratzler

Batzer

et al. 1959

Journal of Food Science

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Irradiation of certain meat products produces characteristic objectionable flavors and odors. It has been assumed that the objectionable flavors are due to certain chemical changes, and a number of workers (2,3,6,8,13) have reported values for various chemical components both before and after irradiation. Recently it has been shown that the level of hydrogen sulfide, methyl mercaptan and carbonyls appear to be closely associated with the poor acceptability of irradiated beef, pork and veal (10). However, data are not available in the literature showing the influence of temperature and length of storage upon either the chemical components or panel scores.Consequently, this study was designed to ascertain the effects of length and temperature of storage upon panel scores, carbonyl compounds, hydrogen sulfide, methyl mercaptan, total glutathione, reduced glutathione and the pH of precooked irradiated meats. E X P E R I M E N T A L P R O C E D U R E Preparation and irradiation. The beef, pork and veal were prepared, cooked and irradiated at either 1.86 X 10 6 rads or 2.79 X 10 0 rads as described in a previous publication (10).All samples irradiated at 1.86 X 106 rads were stored at 2" C. in order to prevent the growth of botulinum organisms. The samples irradiated at the higher level (2.79 X 10 6 rads) were stored at 2" C. and 24" C. for the beef and at 2" C., 24" C. and 38" C. for both pork and veal. Storage for both panel and chemical testing was for 0, 1,3 and 6 months. At each of these storage periods, duplicate samples were removed and one was used for taste panel evaluation while the other was used for chemical determinations. Additional samples were available for panel ratings but not for chemical analysis at 12 months for beef and at 9 months for pork.Samples were prepared and presented to a consumer type panel of 18 judges, who rated the samples on the 9-point hedonic scale (12). Although some judges Storage.Panel ratings.

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THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL^a,^b,^c

Pearson

Bratzler

Batzer

et al. 1959

Journal of Food Science

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“…The off-odor has been described as wet dog, sulfur, metallic, burnt, or barbecued cornlike ( , ). It is believed that volatile sulfur compounds, not volatiles from lipids, are mostly responsible for the off-odor ( , ). Irradiation at 5 and 10 kGy increased the production of methyl sulfide (MS), dimethyl disulfide (DMDS), and dimethyl trisulfide (DMTS) in raw pork meat, but the increase was not dose-dependent ().…”

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Ionizing Radiation and Antioxidants Affect Volatile Sulfur Compounds, Lipid Oxidation, and Color of Ready-to-Eat Turkey Bologna

Fan

Sommers

Sokorai

2004

J. Agric. Food Chem.

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Bologna was processed from ground turkey breast meats containing one of four antioxidant treatments (none, rosemary extract, sodium erythorbate, and sodium nitrite). After it was cooked, the bologna was sliced, sealed in gas impermeable bags, exposed to 0, 1.5, and 3.0 kGy gamma-radiation, and then stored at 5 degrees C for up to 8 weeks. Thiobarbuturic acid reactive substances (TBARS), color, and volatile sulfur compounds were measured every 2 weeks during storage. Irradiation had no consistent effect on TBARS values. The rosemary extract and sodium nitrite inhibited, while erythorbate increased, TBARS values, independent of radiation dose or storage time. Irradiation promoted redness and reduced yellowness of the control (no antioxidant) bologna at weeks 0 and 2. The use of nitrite and rosemary extract inhibited the changes in color due to irradiation. Several volatile sulfur compounds (hydrogen sulfide, methanethiol, methyl sulfide, and dimethyl disulfide), measured using a pulsed flame photometric detector, increased with radiation dose. However, none of the antioxidants had any substantial effect on volatile sulfur compounds induced by irradiation. Our results suggest that antioxidants did not consistently affect irradiation-induced volatile sulfur compounds of turkey bologna although they did significantly impact color and lipid oxidation.

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Der Einfluß der Gamma‐Bestrahlung auf das Rehydratationsvermögen von gefriergetrocknetem Fleisch

Brendl¹,

Klein²

1970

Nahrung

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THE RELATIONSHIP BETWEEN PANEL SCORES AND CERTAIN CHEMICAL COMPONENTS IN PRECOOKED IRRADIATED MEATS^a,^b,^c

Cited by 9 publications

References 1 publication

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL^a,^b,^c

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL^a,^b,^c

Ionizing Radiation and Antioxidants Affect Volatile Sulfur Compounds, Lipid Oxidation, and Color of Ready-to-Eat Turkey Bologna

Der Einfluß der Gamma‐Bestrahlung auf das Rehydratationsvermögen von gefriergetrocknetem Fleisch

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THE RELATIONSHIP BETWEEN PANEL SCORES AND CERTAIN CHEMICAL COMPONENTS IN PRECOOKED IRRADIATED MEATSa,b,c

Cited by 9 publications

References 1 publication

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEALa,b,c

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEALa,b,c

Ionizing Radiation and Antioxidants Affect Volatile Sulfur Compounds, Lipid Oxidation, and Color of Ready-to-Eat Turkey Bologna

Der Einfluß der Gamma‐Bestrahlung auf das Rehydratationsvermögen von gefriergetrocknetem Fleisch

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THE RELATIONSHIP BETWEEN PANEL SCORES AND CERTAIN CHEMICAL COMPONENTS IN PRECOOKED IRRADIATED MEATS^a,^b,^c

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL^a,^b,^c

THE INFLUENCE OF LEVEL OF IRRADIATION, TEMPERATURE AND LENGTH OF STORAGE UPON THE LEVEL OF CERTAIN CHEMICAL COMPONENTS AND PANEL SCORES FOR PRECOOKED BEEF, PORK AND VEAL^a,^b,^c