COLOR AND OXIDATIVE RANCIDITY OF GAMMA-IRRADIATED AND ELECTRON BEAM-IRRADIATED BONELESS PORK CHOPS

Color and oxidative rancidity were determined for chilled (3+/-2 degre es C) and frozen (-17+/-3 degrees C) boneless pork chops packaged in v acuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy ( chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron chops produced red der, more stable (color and rancidity) product. More pronounced oxidat ive rancidity and less stable display color were noted for samples irr adiated in aerobic packaging. Irradiation source had varying but limit ed effects on color and rancidity. Optimum packaging conditions can co ntrol color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.