Prevention of Pinking, Off-Odor, and Lipid Oxidation in Irradiated Pork Loin Using Double-Packaging
Lipid oxidation, color, volatiles, and sensory evaluation of double-packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum-packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off-odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing doublepackaged irradiated pork to aerobic conditions for 1 to 3 d was effective in controlling both lipid oxidation and irradiation off-odor, regardless of packaging sequence. Sensory panels could distinguish the decrease in irradiation off-odor intensities by modifying packaging method. However, carbon monoxide-heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.
Keywords: Animal Science
How to Cite:
Nam, K. & Min, B. & Lee, S. & Cordray, J. C. & Ahn, D. U., (2005) “Prevention of Pinking, Off-Odor, and Lipid Oxidation in Irradiated Pork Loin Using Double-Packaging”, Iowa State University Animal Industry Report 2(1). doi: https://doi.org/10.31274/ans_air-180814-1104