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

Date

2010-03-12T21:26:08Z

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

Abstract

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.

Description

Keywords

Swine, Irradiation, Color, Oxidation

Citation