Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species.

@article{Kim2002VolatilePL,
  title={Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species.},
  author={Y H Kim and Ki Chang Nam and Dong Uk Ahn},
  journal={Meat science},
  year={2002},
  volume={61 3},
  pages={257-65}
}
Irradiated meats produced more volatiles and higher 2-thiobarbituric acid reactive substances (TBARS) than nonirradiated regardless of animal species. Irradiation not only produced many new volatiles not found in nonirradiated meats but also increased the amounts of some volatiles found in nonirradiated meats. The amounts of volatiles in aerobically packaged irradiated meats decreased with storage while those of nonirradiated meats increased. TBARS values were the highest in beef loin, followed… CONTINUE READING
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