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Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties.

Authors
  • Ahn, D U
  • Olson, D G
  • Jo, C
  • Chen, X
  • Wu, C
  • Lee, J I
Type
Published Article
Journal
Meat Science
Publisher
Elsevier
Publication Date
May 01, 1998
Volume
49
Issue
1
Pages
27–39
Identifiers
PMID: 22063182
Source
Medline
License
Unknown

Abstract

Effects of packaging and irradiation combinations on lipid oxidation, off-flavor, and color changes of raw patties prepared from three pork muscles were studied. Patties were prepared from each of the ground L. dorsi (L. thoracis and lumborum), psoas, and R. femoris muscles of pig, packaged either in oxygen permeable polyethylene bags or impermeable nylon/polyethylene bags, irradiated with an electron beam at 0 or 4.5 kGy dose, and then stored up to two weeks at 4 °C. Lipid 8 oxidation and color of the patties were determined after 0, 3, 7, and 14 days of storage, and volatiles 24 hr after irradiation. Irradiation and high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen availability during storage, however, was more important than irradiation on the lipid oxidation and color values of raw patties. Irradiated meat produced more volatiles than nonirradiated patties, and the proportion of volatiles varied by the packaging-irradiation conditions of patties. Irradiation produced many unidentified volatiles that could be responsible for the off-odor in irradiated raw meat. No single volatile components but total volatiles, however, could be used to predict lipid oxidation status of raw meat.

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