Author
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Chen, Yud |
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LIU, YONGLIANG - 1265-75-00 |
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Fan, Xuetong |
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Thayer, Donald |
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Submitted to: ASAE Annual International Meeting
Publication Type: Proceedings Publication Acceptance Date: 8/1/2002 Publication Date: 8/1/2002 Citation: N/A Interpretive Summary: Irradiation is an effective method to eliminate foodborne pathogens and to prolong shelf life for various meats and meat products. This paper, prepared for the 2002 International ASAE Meeting to be held in Chicago, IL, discusses the results of a study on poultry meat structure and color characteristics as affected by irradiation dosage and the subsequent storage. The results validated our previous reports that the three visible spectral bands at 485, 560, and 635 nm are useful as indicators of meat color variation. A correlation between meat structure and its color characteristics from HunterLab measurements, a standard meat color measurement method commonly used by food technologists, was also given. Researchers working on visible/NIR spectroscopy of food and agricultural products will benefit from the findings of this research. Technical Abstract: Structural change and color characteristics of chicken breasts as a function of irradiation dose and subsequent storage process were investigated by visible spectroscopy and HunterLab measurement. It was found that the ratios of R1 = A485 nm / A560 nm and R2 = A635 nm / A560 nm, which are related to absorbances of the visible bands at 485 nm (metmyoglobin), 560 nm (oxymyoglobin), and 635 nm (sulfmyoglobin), were correlated with color characteristics of meats. The relative amount of oxymyoglobin either increases as a result of irradiation, or decreases with the storage process. The relative amount of oxymyoglobin species in irradiated raw meats begins to decompose 7-12 days later than non-irradiated raw meats. |
