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