EFFECT OF MUSCLE-TYPE, PACKAGING, AND IRRADIATION ON LIPID OXIDATION,VOLATILE PRODUCTION, AND COLOR IN RAW PORK PATTIES

Effects of packaging and irradiation combinations on lipid oxidation, off-flavor, and color changes of raw patties prepared from three pork muscles were studied. Patties were prepared from each of the ground L. dorsi (L. thoracis and lumborum), psoas, and R. femoris muscles of pi g, packaged either in oxygen permeable polyethylene bags or impermeabl e nylon/polyethylene bags, irradiated with an electron beam at 0 or 4. 5 kGy dose, and then stored up to two weeks at 4 degrees C. Lipid 8 ox idation and color of the patties were determined after 0, 3, 7, and 14 days of storage, and volatiles 24 hr after irradiation. Irradiation a nd high fat content accelerated the lipid oxidation in raw meat during storage. Oxygen availability during storage, however, was more import ant than irradiation on the lipid oxidation and color values of raw pa tties. Irradiated meat produced more volatiles than nonirradiated patt ies, and the proportion of volatiles varied by the packaging-irradiati on conditions of patties. Irradiation produced many unidentified volat iles that could be responsible for the off-odor in irradiated raw meal . No single volatile components but total volatiles, however, could be used to predict lipid oxidation status of raw meat. (C) 1998 Elsevier Science Ltd.