Temperature Abuse Affects the Quality of Irradiated Pork Loins
Abstract
Temperature abuse had no significant effect on color, oxidation, and volatiles of irradiated pork loins. However, temperature abuse improved water holding capacity of meat, which could be caused by the accelerated hydrolysis of muscle proteins at higher temperature. Irradiation increased redness, sulfur contents in volatiles and off-odor of pork loin. Off-odor and redness induced by irradiation sustained during storage. Among sulfur compounds, the content of dimethyl disulfide decreased gradually while the level of thiourea remained relatively constant. Irradiation also increased water loss, which might be related to the structural damage in membrane during irradiation. This study shows that temperature abuse has little effect on the quality of irradiated pork
Keywords: Food Science and Human Nutrition, Animal Science
How to Cite:
Zhu, M., Mendonca, A. F. & Ahn, D. U., (2005) “Temperature Abuse Affects the Quality of Irradiated Pork Loins”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1105
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