Physical, Chemical and Sensory Changes in Irradiated Fresh Pork Packaged in Modified Atmosphere

摘要

ABSTRACTThe effects of irradiation dose (0, 0.5 and 1.0 kGy), headspace oxygen (0, 10 and 20 O2, balance nitrogen) and storage temperature (5, 15 and 25°C) on the physical, chemical and sensory changes in fresh pork were studied using factorial design experiments. Irradiation in the absence of oxygen extended the sensory shelf life of pork from 9 to 26 days at 5°C and from 2 to 2 days at 25°C. Oxygen in the package headspace combined with irradiation adversely affected physical, chemical and sensory characteristics of the end produ