Abstract
ABSTRACTThe effects of 5 and 10 kGy irradiation on the color and oxidative stability of meats treated with nitrite or a nitrite‐free curing system were investigated. The nitrite‐free curing system consisted of the preformed cooked cured‐meat pigment, sodium ascorbate and sodium tripolyphosphate with or without sodium acid pyrophosphate. Irradiation had no detrimental effects on the color or flavor of either cured samples. Polyphosphates had a beneficial effect on oxidative stability but had a slight detrimental effect on color stability of irradiated samples.
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