Display life and related traits of low-dose irradiated, boneless, pork chops (1995)

Authors

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

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

Recommended Citation

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; and Kropf, Donald H. (1995) "Display life and related traits of low-dose irradiated, boneless, pork chops (1995)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 10. https://doi.org/10.4148/2378-5977.6455