+ Translate

Spectral studies on the role of ionizing radiation in color changes of radappertized beef

, : Spectral studies on the role of ionizing radiation in color changes of radappertized beef. Journal of food science 44(1): 25-32

Effects of ionizing radiation on beef pigments were studied by determining the absorption of spectra of myoglobin solutions and the reflectance spectra of radiation-sterilized beef slices. Bovine and ovine oxymyoglobin and met(ferri)myoglobin were extracted, purified, and treated with gamma radiation. Peaks and progressive decreases in the Soret bands of these pigments were produced. The results show that ionizing radiation reduces the heme iron of the brown pigment of cooked meat to an unstable red pigment, which, upon exposure to air, reverts to the original ferric (brown) pigment.

Accession: 006459953

DOI: 10.1111/j.1365-2621.1979.tb09996.x

Download PDF Full Text: Spectral studies on the role of ionizing radiation in color changes of radappertized beef

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Ballantyne, William-Wallace, 1970: Color stability of fresh beef as affected by ionizing radiation dose rate and added inorganic phosphate

Anonymous, 1975: The U.S. Armys wholesomeness study on radappertized beef status of animal feeding studies--1

Heiligman, F., 1976: Industrial production and quality of whole carcass beef rolls used in the wholesomeness testing of radappertized beef

Anellis, A., 1976: Microbiological safety of radappertized beef

Anellis A.; Rowley D.B.; Ross E.W.Jr, 1979: Microbiological safety of radappertized beef. To assure microbiological safety and stability of irradiated meats, inoculated pack studies are performed with each meat. These studies are designed to provide partial spoilage data for computation of the dose required to reduce the number of viab...

Shults, Gary, W., 1999: Radappertized beef products, their technology and quality

Kamarei A.R.; Karel M.; Wierbicki E., 1981: Color stability of radappertized cured meat. Porcine semimembranosus muscles were cured (with different levels of nitrite, nitrate, and their combination), smoked, and irradiated with 3.2 Mrad .gamma. radiation at C. Subjective studies by a trained panel, objective studies of tot...

Raica, Nicholas, 1972: The wholesomeness testing of radappertized, enzyme-inactivated beef

Raica, N.Jr; Mcgown, E.; Hilmas, D., 1980: The absence of antithiamin factors in radappertized beef and chicken. Proceedings of the 26th European Meeting of Meat Research Workers prepared by American Meat Science Association: 232

Sokolov, V.V.; Gribova, I.A.; Ivanova, L.A.; Gorizontova, M.N., 1980: Role of hematological studies in assessing the action of low ionizing radiation levels. Gigiena Truda i Professional'nye Zabolevaniia: 19-21