Chemical changes associated with flavor in irradiated meat

Merritt, Charles D.; Angelini, P.; Wierbicki, E.; Shults, Gary W.

doi:10.1021/jf60202a031

Cited by 51 publications

(20 citation statements)

References 13 publications

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“…Results from Tables 2 and 3 indicate that irradiation has the strongest, packaging the intermediate, and storage time the lowest effect on the volatile production and composition in raw muscle strips. Irradiation-induced oxidative chemical changes are dose dependent, and the presence of oxygen has a significant effect on the development of oxidation and odor intensity (15,17,18). Ahn et al (3) reported that irradiated meat produced more volatiles than found in nonirradiated patties, and the proportion of volatiles varied by the packaging-irradiation conditions of the patties.…”

Section: Resultsmentioning

confidence: 99%

Analysis of volatile components and the sensory characteristics of irradiated raw pork

2000

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Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage. Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfurcontaining amino acids. Many of the irradiationdependent volatiles reduced to 50 to 25% levels during the 5-d storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-cornlike odor. Keywords ASL R1711 Disciplines Agriculture | Animal Sciences ASL-R1711Summary and Implications Longissimus dorsi muscle strips of pig packaged either aerobically or under vacuum were irradiated at 0, 5, or 10 kGy and stored at 4°C for 5 days. Lipid oxidation, the amount and identity of volatile components, and sensory characteristics of raw pork strips were determined at 0 and 5 days of storage.Irradiated muscle strips produced more 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated only in aerobic packaging during storage. Irradiation had no effect on the production of volatiles related to lipid oxidation, but produced a few sulfur-containing compounds not found in nonirradiated meat. This indicates that the major contributor of off-odor in irradiated meat is not lipid oxidation, but radiolytic breakdown of sulfurcontaining amino acids. Many of the irradiationdependent volatiles reduced to 50 to 25% levels during the 5-d storage under aerobic conditions. Irradiated muscle strips produced stronger irradiation odor than nonirradiated, but no irradiation dose or storage effect was found. Irradiation had no negative effect on the acceptance of meat, and approximately 70% of sensory panels characterized irradiation odor as barbecued-cornlike odor.

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Section: Resultsmentioning

confidence: 99%

Analysis of volatile components and the sensory characteristics of irradiated raw pork

2000

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“…Lipid oxidation was a significant problem in irradiated meat only when it was irradiated and stored under aerobic conditions (4,11). Without oxygen, lipid oxidation in cooked meat did not progress even with added prooxidants.…”

Section: Vacuum Packaging Aerobic Packagingmentioning

confidence: 99%

Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat

Ahn¹,

Lee²,

Komolprasert³

et al. 2004

ACS Symposium Series

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Irradiation is the best-known intervention strategy that can ensure safety of raw meat. However, irradiation can produce a characteristic aroma, accelerate lipid oxidation and change the color in meat A number of meat processors is currently marketing irradiated ground meat products. Irradiated meat products can develop a characteristic odor described as "barbecued corn-like" or "bloody sweet" odor.The mechanisms and sources of off-odor production in irradiated meat indicates that volatiles responsible for the off-odor are sulfur-containing compounds such as methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide; all of which were generated by the radiolytic degradations of sulfurcontaining amino acids present in meat.These sulfur compounds were highly volatile and could be eliminated by storing the irradiated meat under aerobic conditions. Irradiation accelerates lipid oxidation in meat only under aerobic conditions, but the types and amounts of volatiles produced by irradiation do not correlate well with the degrees of lipid oxidation. The pigment responsible for pink color in irradiated turkey breast is a carbon monoxide-myoglobin (COMb) complex, and the changes in oxidation-reduction potential (ORP) in meat played an important role in the formation of CO-Mb. Irradiated meat produced a significant amount of CO

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“…At low temperature, the mobility of the radicals is reduced, result-464 THAKUR AND SINGH ing in slow interactions. Merrit et al (207) reported reduced off-flavor in irradiated beef when irradiated at -18°C, compared to beef irradiated at 0°C. Similar results were obtained in the radappertization of chicken rolls at 0°C and 30°C (208).…”

Section: Cryogenic Temperaturementioning

confidence: 99%

Food irradiation‐chemistry and applications∗

Thakur

Singh

1994

Food Reviews International

133

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Food irradiation is one of the most extensively and thoroughly studied methods of food preservation. Despite voluminous data on safety and wholesomeness of irradiated foods, food irradiation is still a "process in waiting." Although some countries are allowing the use of irradiation technology on certain foods, its full potential is not recognized. Only 37 countries worldwide permit the use of this technology. If used to its full potential, food irradiation can save millions of human lives being lost annually due to food-borne diseases or starvation and can add billions of dollars to the world economy. This paper briefly reviews the history and chemistry of food irradiation along with its main applications, impediments to its adoption, and its role in improving food availability and health situation, particularly in developing countries of the world.

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Chemical changes associated with flavor in irradiated meat

Cited by 51 publications

References 13 publications

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Mechanisms and Prevention of Off-Odor Production and Color Changes in Irradiated Meat

Food irradiation‐chemistry and applications∗

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