Abstract
ABSTRACT: The antioxidant effect of far infrared‐treated rice hull (FRH) extracts in irradiated turkey breast meat was compared with that of sesamol and rosemary oleoresin. The FRH extracts significantly decreased thiobarbituric acid‐reactive substances values and volatile aldehydes (hexanal, pentanal, and propanal) and was effective in reducing the production of dimethyl disulfide responsible for irradiation off‐odor in irradiated raw and cooked turkey meat during aerobic storage. The antioxidant activity of FRH extracts (0.1%, wt/wt) was as effective as that of rosemary oleoresin (0.1%). However, the addition of FRH extracts increased red and yellow color intensities and produced an off‐odor characteristic to rice hull in raw and cooked meat.
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