EFFECT OF PACKAGING ON LIPID OXIDATION IN RAW IRRADIATED PORK PATTIES

In order to inhibit the lipid oxidation of cold storage meat a combined treatment(use of antioxidants and controlled atmosphere) with irradiation was studied could have a synergistic effect,Patties were prepared from the ground fat-streaked of pig,added antioxidants,packaged in vacuum,oxygen-excluded(N_2+CO_2) or oxygenic bags,respectively and then irradiated with at 3 kGy dose,and stored up to 20 days at 4℃.Peroxide value and thiobarbituric acid reactive substances (TBARS) were determined after 0,5,10,15and 20 days of storage.The results showed that addition of antioxidants with vacuum package could decrease lipid oxidation of pork patties by irradiation.Vacuum packaging was better than aerobic packaging for irradiation and subsequent storage of meat because it minimized oxidative changes in pork patties.