Animal Products

Prevention of Pinking, Off-Odor, and Lipid Oxidation in Irradiated Pork Loin Using Double-Packaging

Authors
  • K. C. Nam (KyungNam University)
  • B. R. Min (KyungNam University)
  • S. C. Lee (KyungNam University)
  • Joseph C. Cordray (Iowa State University)
  • Dong U. Ahn (Iowa State University)

Abstract

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

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Published on
01 Jan 2005
Peer Reviewed