期刊
MEAT SCIENCE
卷 61, 期 3, 页码 257-265出版社
ELSEVIER SCI LTD
DOI: 10.1016/S0309-1740(01)00191-7
关键词
irradiation; animal species effect; TBARS; volatiles; sensory scores
Irradiated meats produced more volatiles and higher 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated regardless of animal species. Irradiation not only produced many new volatiles not found in nonirradiated meats but also increased the amounts of some volatiles found in nonirradiated meats. The amounts of volatiles in aerobically packaged irradiated meats decreased with storage while those of nonirradiated meats increased. TBARS values were the highest in beef loin, followed by turkey breast and pork loin regardless of irradiation, packaging, and storage time. TBARS of meats showed positive correlation with total volatiles, but preference scores between irradiated and nonirradiated were similar. (C) 2002 Elsevier Science Ltd. All rights reserved.
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