Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties

Lipid oxidation, color, and volatiles of double-packaged pork loins with various oleoresin or oleoresin–tocopherol combinations were determined to establish the best oleoresin–tocopherol conditions that can improve the quality of irradiated raw and cooked pork loins. Rosemary and α-tocopherol combination at 0.05% and 0.02% of meat weight, respectively, showed the most potent antioxidant effects in reducing both TBARS values and the amounts of volatile aldehydes in irradiated raw and cooked pork loins. The antioxidant combination, however, did not affect the production of sulfur volatiles responsible for irradiation off-odor and showed little effects on color changes in irradiated raw and cooked pork loins. Exposing double-packaged irradiated pork to aerobic conditions for 3 days during the 10-day storage was effective in controlling both lipid oxidation and irradiation off-odor, regardless of packaging sequences.