Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

Nanke, K. E.; Sebranek, Joseph G.; Olson, D. G.

doi:10.1111/j.1365-2621.1999.tb15881.x

Cited by 86 publications

(31 citation statements)

References 13 publications

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“…Similar results have been reported in other studies in that no differences occurred between irradiated and nonirradiated samples with respect to yellowness (Luchsinger et al. 1997a,b; Nanke et al. 1998, 1999).…”

Section: Resultssupporting

confidence: 91%

“…Antioxidants increased chroma values back to those of control samples at day 0 (25.21). Similar results were reported by Nanke et al. (1999) in aerobically packaged and irradiated beef.…”

Section: Resultssupporting

confidence: 90%

“…In the present study, the range for a * value because of irradiation was 21.5–21.8, and the range for b * value was 12.2–12.5 (Table 4). Nanke et al. (1999) reported an increase in hue angle as irradiation dose increased to 3.0 kGy for aerobically packaged, irradiated beef.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Antioxidants on Irradiated Beef Color

Lakshmanan¹,

Toshkov

Stetzer³

et al. 2010

Journal of Food Quality

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Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid‐reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off‐odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks.

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Section: Resultssupporting

confidence: 91%

“…Antioxidants increased chroma values back to those of control samples at day 0 (25.21). Similar results were reported by Nanke et al. (1999) in aerobically packaged and irradiated beef.…”

Section: Resultssupporting

confidence: 90%

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Effects of Antioxidants on Irradiated Beef Color

Lakshmanan¹,

Toshkov

Stetzer³

et al. 2010

Journal of Food Quality

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“…However, the same researchers22 determined that b * value increased from day 2 to 6 and decreased thereafter. Nanke et al 34 found that a * value decreased in turkey carcasses stored in aerobic conditions at 2 °C for 12 days. In the other study involving chicken carcass,35 it was reported that the L * value decreased (mean, 62.2), b * value increased (mean, 9.2), and a * value did not change (mean, 3.6) in breast fillets during storage at 4 °C for 7 days and that L *, a *, b *, C * and H * value were 61.6–58.4, 5.5–5.4, 7.2–7.0, 9.2–8.1, and 51.6–52.9 in leg muscles from days 0 to 7, respectively.…”

Section: Resultsmentioning

confidence: 99%

Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colour

Esenbuğa¹,

Macit²,

Karaoğlu³

et al. 2008

J Sci Food Agric

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“…The color changes in irradiated meat differ significantly depending on various factors such as irradiation dose, animal species, muscle type, and packaging type (55,34,35,36). Increased redness is a problem in irradiated light meat such as poultry breast and pork loin, while brown or gray discoloration is the problem in irradiated red meat.…”

Section: Color Changes In Meat By Irradiationmentioning

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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Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

Cited by 86 publications

References 13 publications

Effects of Antioxidants on Irradiated Beef Color

Effects of Antioxidants on Irradiated Beef Color

Effects of dietary humate supplementation to broilers on performance, slaughter, carcass and meat colour

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

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