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Colour and lipid oxidation changes in dry-cured loins from free-range reared and intensively reared pigs as affected by ionizing radiation dose level
- Carrasco, A., Tarrega, R., Ramirez, M.R., Mingoarranz, F.J., Cava, R.
- Meat science 2005 v.69 no.4 pp. 609-615
- swine, rearing, free stalls, concentrated animal feeding operations, pork, loins (meat cut), cured meats, dried meat, food irradiation, swine feeding, gamma radiation, dosage, feed concentrates, food processing quality, meat quality, lipid peroxidation, color, appearance (quality), thiobarbituric acid-reactive substances, oxidation, food preservation, food packaging, vacuum packaging
- The effect of irradiation (0, 5 and 10 kGy) of vacuum-packaged Iberian dry-cured loin slices from pigs fed on concentrate (CON) or free-range reared (FRG) was studied in relation to colour changes, TBA-RS and hexanal content. Both, ionizing radiation and type of loin had a significant effect on the instrumental colour parameters of the samples. Irradiation resulted in significantly higher a*-values in both sets of loins, indicating a redder colour. Numerically calculated total colour difference (deltaE) changes were significantly less intense in CON vacuum-packaged dry-cured loin slices than in FRG samples and changed significantly at 10 kGy dose levels in both types of samples. TBA-RS numbers were significantly affected by irradiation dose and type of loin and increased linearly with dose in both types of slices. Increments in TBA-RS numbers in FRG loin slices was dose-dependent and was closely related to the type of dry-cured loin. Irradiation of dry-cured loin slices significantly increased hexanal contents in both groups of loins and the increases were dose-dependent and greater in FRG samples than in CON samples. Differences in the characteristics of the raw material and initial lipid oxidation level could play an important role in the irradiation-induced changes in vacuum-packaged dry-cured loin slices.