Change of colour and pH-value in pheasant meat after exposure to ionizing radiation

Abstract

The purpose of this paper was to study the impact of ionizing radiation on the changes of colour and the pH-value of pectoral and femoral musculature in pheasants (Phasianus colchicus). The parameters of colour L*, a* and b* were observed before irradiation (24 hours post mortem) and after irradiation (60Co source, doses of 2.5 and 5 kGy). Reduction of the L* parameter, i.e. darkening, for all exposed samples was not significant. On the other hand, a significantly higher b* parameters for both exposed groups shown rather remarkably yellow colouring of pectoral musculature. Due to irradiation with a dose of 5 kGy a significant reduction (α = 0.05) of the average a* parameter from 8.99 to 7.10 was observed. However, the above-mentioned changes would not have any negative impact on the consumer.