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dc.citation.epage138en_US
dc.citation.spage135en_US
dc.contributor.authorLuchsinger, S.E.
dc.contributor.authorGarcia Zepeda, C.M.
dc.contributor.authorChambers, Edgar, IV
dc.contributor.authorHollingsworth, M.E.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorMarsden, James L.
dc.contributor.authorStroda, Sally L.
dc.contributor.authorRubio Canas, E.J.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authorKuecker, W.G.
dc.contributor.authorMata, T.
dc.contributor.authorKropf, Donald H.
dc.contributor.authoreiddkropfen_US
dc.contributor.authoreideciven_US
dc.contributor.authoreidhhunten_US
dc.contributor.authoreidjmarsdenen_US
dc.contributor.authoreidsstrodaen_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-03-12T21:26:08Z
dc.date.available2010-03-12T21:26:08Z
dc.date.issued2010-03-12T21:26:08Z
dc.date.published1995en_US
dc.description.abstractIrradiation 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.en_US
dc.description.conferenceSwine Day, Manhattan, KS, November 16, 1995en_US
dc.identifier.urihttp://hdl.handle.net/2097/3168
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfSwine day, 1995en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 96-140-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 746en_US
dc.subjectSwineen_US
dc.subjectIrradiationen_US
dc.subjectColoren_US
dc.subjectOxidationen_US
dc.titleDisplay life and related traits of low-dose irradiated, boneless, pork chopsen_US
dc.typeConference paperen_US

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