Display life and related traits of low-dose irradiated, boneless, pork chops

Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H.

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Display life and related traits of low-dose irradiated, boneless, pork chops

Luchsinger, S.E.; Garcia Zepeda, C.M.; Chambers, Edgar, IV; Hollingsworth, M.E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio Canas, E.J.; Kastner, Curtis L.; Kuecker, W.G.; Mata, T.; Kropf, Donald H.

Irradiation and vacuum-packaging caused a more intense and stable red color in boneless

pork chops. Irradiation up to 2.5 kGy increased cooked internal redness in chilled

chops. Oxidative rancidity was greater in

aerobic packaging than vacuum-packaging and in irradiated aerobic packaged chops than controls. Irradiation of vacuum-packaged boneless pork chops has promising potential for market acceptance.

Keywords: Swine; Irradiation; Color; Oxidation

Conference: Swine Day, Manhattan, KS, November 16, 1995
Starting Page: 135, Ending Page: 138
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

Date: 1995

Conference paper

Record URL: http://hdl.handle.net/2097/3168

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