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Unpublished Paper
Effects of Ascorbic Acid and Antioxidants on Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef
Animal Industry Report
  • Dong U. Ahn, Iowa State University
  • K. C. Nam, Iowa State University
Extension Number
ASL R1857
Publication Date
2004
Disciplines
Topic
Animal Products
Summary and Implications

Irradiation significantly decreased the redness of ground beef, and the visible color of beef changed from a bright red to a green/brown depending on the age of meat. Addition of ascorbic acid prevented color changes in irradiated beef, and the effect of ascorbic acid became greater as the age of meat or storage time after irradiation increased. The ground beef added with ascorbic acid had significantly lower ORP than control, and the low ORP of meat helped maintaining the heme pigments in reduced form. During the aerobic storage, the S-volatiles disappeared while volatile aldehydes significantly increased in irradiated beef. Addition of ascorbic acid at 0.1% or sesamol + α-tocopherol at each 0.01% level to ground beef prior to irradiation were effective in reducing lipid oxidation and S-volatiles. As storage time increased, however, the antioxidant effect of sesamol + tocopherol in irradiated ground beef was superior to that of ascorbic acid.

Copyright Holder
Iowa State University
Language
en
Citation Information
Dong U. Ahn and K. C. Nam. "Effects of Ascorbic Acid and Antioxidants on Color, Lipid Oxidation and Volatiles of Irradiated Ground Beef" (2004)
Available at: http://works.bepress.com/dong_ahn/41/