Journal of Muscle Foods · 1997 · 37 citations · 18 references
AgricultureAnimal SciencesFood ScienceFood ChemistryFood PreservationMeat ScienceColor QualityFood OxidationIrradiation PreservationMeat ColorMeat PreservationMeat StorageIrradiation DamageIrradiation Of MeatLipid Oxidation FlavorLipid Oxidation MechanismsPackaging Effects On Meat ColorPostharvest IrradiationProcessing Effects On Meat QualityStorage Effects On Meat Quality
ABSTRACT The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen, raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum and aerobically. Irradiated raw patties were initially darker and less red than controls, but color of control and irradiated samples became more similar during display. Irradiation increased external redness in precooked patties that were vacuum‐packaged. Aerobic packaging, in combination with irradiation, increased lipid oxidation and discoloration, whereas vacuum‐packaged patties displayed for up to 21 days had minimal changes in color and lipid oxidation. Irradiation versus the controls significantly reduced bacterial counts.
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Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
Management, Educational Assessment, Information Retrieval +5
Radiation chemistry of major food components
C.G. Crawford · Trends in Biochemical Sciences · 1977 · 167 citations
Agriculture, Chemistry, Food Science +12