Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and irradiated at 0, 1.5, 3.0, and 4.5 kGy using a linear accelerator. The results showed that irradiation had little effects on lipid oxidation of cured cooked turkey products, but accelerated lipid oxidation in uncured cooked turkey breast meat (P < 0.05). Protein oxidation was increased both in cured and uncured meats (P < 0.05), but more in cured cooked meat by irradiation. The redness of uncured cooked turkey was increased (P < 0.05), but the redness of cured cooked turkey meat was faded by irradiation (P < 0.05). Irradiated cured cooked turkey meat products produced less off-odor volatile compounds (dimethyl disulfide, 3-methyl/2-methyl-butananl, and hexanal) than irradiated uncured cooked meat products due to various additives in the cured meat products. Our results suggested that irradiation resulted in different chemical reactions to pigments in uncured and cured cooked turkey meat products, but cured cooked turkey meat products have a higher tolerance to odor deterioration than uncured cooked turkey meat products.