Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and Turkey

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

doi:10.1111/j.1365-2621.1998.tb15842.x

Cited by 118 publications

(58 citation statements)

References 10 publications

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“…At all aging times, nonirradiated steaks had higher (P < 0.05) a* values (indicating a redder color) than irradiated steaks, which is consistent with the results of Nanke et al (1998). Further analysis at 1, 3, and 14 d postirradiation revealed that irradiated steaks from steers in the vitamin E supplementation group were less red in color (P < 0.05) compared to irradiated steaks not supplemented with vitamin E (Table 2).…”

Section: Color Analysissupporting

confidence: 84%

“…Nanke et al (1998) reported similar values on vacuumpackaged beef strip loin steaks that were irradiated at specified doses. In the current study, saturation index and hue angle were calculated to determine the amount of discoloration incurred in the product (Little, 1975).…”

Section: Color Analysismentioning

confidence: 70%

“…Irradiation, while a powerful food safety tool, has been implicated in accelerating oxidation and producing free radicals, thereby changing the oxidative potential of meat products (Jo and Ahn, 2000;Nam and Ahn, 2003). Irradiation can influence the color of fresh meat (Nanke et al, 1998), yet reports of its effects on tenderness have been mixed (Heath et al, 1990;Yoon, 2003). However, few studies have been performed on early postmortem product.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of early postmortem protein oxidation on beef quality1

Rowe¹,

Maddock²,

Lonergan³

et al. 2004

Journal of Animal Science

115

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The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl content). Steaks from steers fed the VITE diet had higher (P < 0.01) α-tocopherol contents than steaks from steers fed the CON diet. Immediately following irradiation, steaks that had been irradiated had lower (P < 0.05) L* values regardless of diet. Irradiated steaks, regardless of diet, had lower a* (P < 0.05) and b* (P < 0.01) values than nonirradiated steaks at all aging times. Carbonyl concentration was higher (P < 0.05) in proteins from irradiated steaks compared to nonirradiated steaks at 0, 1, 3, and 7 d postirradiation. Immunoblot analysis showed that vitamin E supplementation decreased the number and extent of oxidized sarcoplasmic proteins. Protein carbonyl content was positively correlated with Warner-Bratzler shear force values. These results indicate that increased oxidation of muscle proteins early postmortem could have negative effects on fresh meat color and tenderness. ABSTRACT: The objective of this study was to examine the effect of early postmortem protein oxidation on the color and tenderness of beef steaks. To obtain a range of oxidation levels, the longissimus lumborum muscles (LM) from both strip loins of 20 steers fed either a finishing diet with vitamin E (1,000 IU per steer daily, minimum of 126 d [VITE]; n = 10 steers) or fed the same finishing diet without vitamin E (CON; n = 10 steers) were used. Within 24 h after slaughter, the LM muscle from each carcass was cut into 2.54-cm-thick steaks and individually vacuum packaged. Steaks from each steer were assigned to a nonirradiated group or an irradiated group. Steaks were irradiated within 26 h postmortem, and were aged at 4°C for 0, 1, 3, 7, and 14 d after irradiation. Steaks from each diet/irradiation/ aging time treatment were used to determine color, shear force, and degree of protein oxidation (carbonyl

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Section: Color Analysissupporting

confidence: 84%

Section: Color Analysismentioning

confidence: 70%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of early postmortem protein oxidation on beef quality1

Rowe¹,

Maddock²,

Lonergan³

et al. 2004

Journal of Animal Science

115

View full text Add to dashboard Cite

show abstract

“…Nanke et al (1998), , Zhao et al (1996), and have documented irradiation-induced color changes under various packaging, environmental, and irradiation conditions. These studies generally agree that pork longissimus dorsi becomes redder due to low-dose irradiation.…”

Section: Introductionmentioning

confidence: 99%

Effects of ionizing radiation on pork, beef, and turkey quality

Nanke

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This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter face, while others may be from any type of computer printer.The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overiaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book.

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“…However, the redness of both the sausage batter and final product were decreased by irradiation of raw material (p<0.05). Nanke et al (1998) reported that the red color in irradiated vacuum packaged pork was largely due to oxymyoglobin (MbO 2…”

Section: Ph and Colormentioning

confidence: 99%

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

Choi¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

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Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and Turkey

Cited by 118 publications

References 10 publications

Influence of early postmortem protein oxidation on beef quality1

Influence of early postmortem protein oxidation on beef quality1

Effects of ionizing radiation on pork, beef, and turkey quality

Effects of Kimchi Powder on the Quality Properties of Emulsion Type Sausage Made with Irradiated Pork Meat

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