Effect of ionizing radiation on quality characteristics of vacuum-packaged normal, pale soft exudative, and dark firm dry pork

Ž . Ž . Normal, pale soft exudative PSE , and dark firm dry DFD pork Longissimus dorsi muscles were vacuum-packaged, irradiated at 0, 2.5 or 4.5 kGy, and stored at 4 C for 10 days. The pH, color and lipid oxidation of pork were determined at 0, 5 and 10 days of storage. Volatile production from pork loins was determined at Day 0 and Day 10, and sensory characteristics at Day 7 of storage. Irradiation increased the redness of vacuum-packaged normal, PSE and DFD pork. However, the 2-thiobarbiŽ . turic acid reactive substances TBARS values of three types of pork were not influenced by irradiation and storage time. Ž . Irradiation increased the production of sulfur S -containing volatile compounds, such as mercaptomethane, dimethyl sulfide, carbon disulfide, methyl thioacetate, and dimethyl disulfide, as well as total volatiles in all three types of pork. Normal pork produced higher levels of total and S-containing volatile compounds than the PSE and DFD pork did. The volatiles produced by irradiation were retained in the vacuum packaging bag during storage. Although the odor preference for the three meat types of pork was not different, the panelists could distinguish irradiated meat from the non-irradiated. Industrial rele ance: Several US meat companies have already started test-marketing irradiated meat products. Irradiation and the subsequent storage of pork improved the color of PSE and DFD pork, and showed generally similar effects on the production of volatiles, except that there appeared to be a lower level of S-volatiles in the PSE than in the other two samples. This indicated that irradiation can increase Ž . the utilization of low-quality pork PSE and DFD . DFD pork, in particular, which has shorter shelf-life than the others, could benefit the most from irradiation because the shelf-life of DFD meat can be extended significantly by both the methods of vacuum packaging and irradiation. 2002 Elsevier Science Ltd. All rights reserved.