Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat

Turkey breast muscles were aerobically or vacuum packaged, irradiated at 0, 2.5, or 5.0 kGy using a Linear Accelerator (electron beam), and stored at 4°C. The CIE color values, reflectance scan, oxidation-reduction potential (ORP), production of gaseous compounds, and lipid oxidation of samples were determined at 0, 1, and 2 weeks of storage. Absorption spectra of sample drips were determined at 1 week of storage. Irradiation increased the a-value of both aerobically and vacuum-packaged turkey breast, but vacuum-packaged meat had stronger intensity than the aerobically packaged. The increased redness in vacuum-packaged meat was stable during the 2 weeks of storage. The production of CO in meat, which can bind to myoglobin as a sixth ligand, was proportional to irradiation dose. The ORP was decreased by irradiation, but was increased during storage. The ORP and lipid oxidation values were lower in vacuum-packaged than those in aerobically packaged turkey breast. Therefore, increased a-values in irradiated turkey breast should be caused by the decreased ORP and heme pigment-CO ligand formation. The absorption spectra of meat drip also showed that the peak wavelengths of irradiated turkey breast were similar to that of the CO-myoglobin.