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Animal Products

Effects of Irradiation on Quality of Injected Fresh Pork Loins

Authors
  • Kathy J. Davis (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)
  • Dong U. Ahn (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

Abstract

A comparison of irradiation effects on the quality of injected and uninjected pork loins was conducted. Irradiation treatments resulted in greater lipid oxidation and production of volatile compounds.However, injection treatments did not alter any of the effects of irradiation on the quality parameters measured.

Keywords: ASL R1863

How to Cite:

Davis, K. J., Sebranek, J. G., Huff-Lonergan, E. J., Ahn, D. U. & Lonergan, S. M., (2004) “Effects of Irradiation on Quality of Injected Fresh Pork Loins”, Iowa State University Animal Industry Report 1(1). doi: https://doi.org/10.31274/ans_air-180814-1238

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Published on
2004-01-01

Peer Reviewed

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Creative Commons Attribution-NonCommercial 4.0