Prevention of Pinking, Off‐odor, and Lipid Oxidation in Irradiated Pork Loin Using Double Packaging

Abstract

ABSTRACT: Lipid oxidation, color, volatiles, and sensory evaluation of double‐packaged pork loin were determined to establish a modified packaging method that can improve the quality of irradiated pork loins. Vacuum‐packaged irradiated samples produced dimethyl sulfide and dimethyl disulfide responsible for irradiation off‐odor, whereas lipid oxidation was promoted under aerobic conditions. Exposing double‐packaged irradiated pork to aerobic conditions for 1 to 3 d was effective in controlling both lipid oxidation and irradiation off‐odor, regardless of packaging sequence. Sensory panels could distinguish the decrease in irradiation off‐odor intensities by modifying the packaging method. However, carbon monoxide heme pigments, responsible for the increased redness by irradiation, were not effectively controlled by double packaging alone.