To determine the effect of antioxidants and irradiation on meat color, myoglobin (Mb) was extracted from beef hearts. Mb was treated with one of four antioxidants (control, citric acid [CA], rosemary extract [RE] or combination of citric acid and rosemary extract [CA/RE]) and irradiated at 0.00 (Control), 0.50, 0.75, 1.00, 1.25, 1.50, 1.75 and 2.00 kGy. Samples were then evaluated for thiobarbituric reactive substances, pH, L*, a* and b* values, hue angles, and Chroma. RE- and CA-containing samples had the highest postirradiation L*, a* and b* values, indicating they were lighter, redder and more yellow than controls. In terms of hue angles, all samples treated with antioxidants were much closer to the true red axis (a* = 0) of the CIE color space, both before and after irradiation, than was the control. The only color attribute affected by irradiation dose was L* value. Samples irradiated at 2.0 kGy were significantly lighter (L* = 5.27) than samples that had not been irradiated (L* = 1.28).
ASJC Scopus subject areas
- Food Science