Effect of irradiation and storage time on lipid oxidation of chilled pork

The effects of γ-irradiation with different doses (0, 2, 4, 6, 8 and 10 kGy) and storage time (0–30 days) on the lipid oxidation of chilled pork and the combined effect of irradiation and antioxidant on the lipid oxidative stability during storage at 4 °C were investigated. The results indicated that irradiation treatment increased lipid oxidation, measured as peroxide (PV) and thiobarbituric acid reactive substance (TBARS) values. Lipid oxidation was increased with the increase in storage time. The addition of tea polyphenol (TP) was effective in controlling the lipid oxidation of chilled pork after irradiation during cold storage.