Change of colour and pH-value in pheasant meat after exposure to ionizing radiation

The purpose of this paper was to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus). The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation (Co-60 source, doses of 2.5 and 5 kGy). Reduction of the L* parameter, i.e. darkening, for all exposed samples was not significant. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a significant reduction (alpha = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer.