Color characteristics of irradiated vacuum-packaged pork, beef, and turkey

Changes in color of irradiated meat were observed to be species-dependent. Irradiated pork and turkey became redder due to irradiation but irradiated beef a* values decreased and yellowness increased with dose and storage tim e. The extent of color change was irradiation dose-dependent and was not re lated to myoglobin concentration. Visual evaluation indicated pork and turk ey increased in redness whereas beef decreased in redness as dose levels in creased. Reflectance spectra showed that irradiation induced an oxymyoglobi n-like pigment in pork and that both oxymyoglobin and metmyoglobin develope d in beef as a result of irradiation.