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Keywords

Swine day, 1995; Kansas Agricultural Experiment Station contribution; no. 96-140-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 746; Swine; Irradiation; Color; Oxidation

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.; Swine Day, Manhattan, KS, November 16, 1995

First page

135

Last page

138

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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