Korean Journal of Human Ecology (한국생활과학회지)
- Volume 13 Issue 6
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- Pages.1031-1036
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- 2004
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- 1226-0851(pISSN)
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- 2234-3768(eISSN)
Physico-chemical changes in irradiated beef and pork loins
방사선 조사가 쇠고기 및 돼지고기의 물리화학적 특성에 미치는 영향
- Lee, Kyong-Ae (Food Science and Nurition, Soonchunhyang University) ;
- Lee, Yoon-Jin (Food Science and Nurition, Soonchunhyang University)
- Published : 2004.12.31
Abstract
Effects of irradiation on physico-chemical properties of beef and pork loins were examined. Beef and pork were irradiated at dose levels of 0, 0.5, 1, 2, 3, and 5 kGy with a use of Co-60 source. The drip loss of beef increased from 0 kGy to 5 kGy, whereas that of pork remained unchanged. TBA values of beef and pork increased due to irradiation. Irradiation caused a decrease in the lightness, redness, and yellowness of beef, whereas it did an increase in the same properties of pork. Irradiation also contributed to an increase in the solubility of salt soluble protein.