dimethyl disulfide/erythema

Effects of the combination of aerobic and anaerobic packaging on color, lipid oxidation, and volatile production were determined to establish a modified packaging method to control quality changes in irradiated raw turkey meat. Lipid oxidation was the major problem with aerobically packaged

The influence of temperature abuse on the quality of irradiated pork loins was investigated. Pork loins were obtained directly from a local packing plant, sliced and vacuum-packaged. Pork loins were randomly separated into 3 groups, sliced, and assigned to receive 0, 1.5, or 2.5 kGy electron-beam

Bologna was processed from ground turkey breast meats containing one of four antioxidant treatments (none, rosemary extract, sodium erythorbate, and sodium nitrite). After it was cooked, the bologna was sliced, sealed in gas impermeable bags, exposed to 0, 1.5, and 3.0 kGy gamma-radiation, and then

The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and