Oxidizing Transformation in Prolonged Storage of Irradiated Pork,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA
Pagination or Media Count:
Peroxide number and volatile carbonyls were determined in vacuum-packed, foil-wrapped, salted and unsalted, irradiated pork at various times during storage up to 60 days. It was found that furfural and numerous aldehydes have low threshold concentrations and do not effect the organoleptics and biological value of intermediate pork products during storage. The proposed radiation treatment method is recommended for prolonging storage times.
- Food, Food Service and Nutrition