Meat

Quality Characteristics of Vacuum-Packaged, Irradiated Normal, PSE, and DFD Pork

Authors
  • Dong U. Ahn (Iowa State University)
  • K. C. Nam (Iowa State University)
  • M. Du (Iowa State University)
  • C. Jo (Iowa State University)

Abstract

Irradiation increased the redness of vacuum-packaged pork loins regardless of meat type. Irradiation and storage time had no effect on the 2-thiobarbituric acid reactive substances (TBARS) values of normal, PSE and DFD pork. Irradiation increased the production of sulfur (S)-containing volatile compounds and total volatiles in all three pork types. Normal pork had more values of total and S-containing volatile compounds on irradiation than the PSE and DFD pork. The volatiles produced by irradiation remained in the packaging bag during storage. The odor acceptance of the three meat types was not different, but panelists could distinguish irradiated meat from the nonirradiated.

Irradiation and storage of meat in vacuum packaging may be desirable for long-term storage, but may reduce the acceptance of irradiated meat. Double packaging—individual packaging of meat with oxygen permeable film and repackaging multiple individual packages in large vacuum-packaging bags for irradiation and storage—and opening the outside vacuum packaging bag 1–2 days before sale, is recommended to reduce irradiation odor.

Keywords: ASL R695

How to Cite:

Ahn, D. U., Nam, K. C., Du, M. & Jo, C., (2001) “Quality Characteristics of Vacuum-Packaged, Irradiated Normal, PSE, and DFD Pork”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 2001
Peer Reviewed