The effects of rosemary extractives and electron beam irradiation on lipid oxidation, color, odor, and flavor of vacuum packaged turkey roll and ham.

The effect of irradiation treatments (0.0-3.2 kGy), in combination with rosemary extractives, on lipid oxidation (TBARS), color (CIE L *, a*, and b*), odor, and flavor of vacuum packaged turkey rolls stored at 2-40C for 60 days were studied. A sensory evaluation was performed to determine differences in color, off-odor, off-flavor, and overall flavor intensities of cold and reheated turkey rolls. Rosemary significantly (P < 0.05) reduced the TBARS values of the turkey rolls. Irradiation showed no effect on the TBARS values. A trained sensory panel detected differences in color, off-odor, and off-flavor intensities of the cold turkey rolls. Heat did not decrease the off-odor and off-flavor of the irradiated turkey rolls. ' 6