Irradiation effects on meat flavor: A review.

@article{Brewer2009IrradiationEO,
  title={Irradiation effects on meat flavor: A review.},
  author={Matthew S. Brewer},
  journal={Meat science},
  year={2009},
  volume={81 1},
  pages={1-14}
}
Irradiating fresh meat, even at low doses, can result in off-odors and flavors which have been described as rotten egg, bloody, fishy, barbecued corn, burnt, sulfur, metallic, alcohol or acetic acid. The odors vary with the type of meat, temperature during irradiation, oxygen exposure during and/or after the irradiation process, packaging and presence of antioxidative substances. Irradiation can induce formation of isooctane-soluble carbonyl compounds in the lipid fraction and low molecular… CONTINUE READING

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