Mechanisms of Pink Color Formation in Irradiated Precooked Turkey Breast Meat

Precooked turkey breast meat was aerobically packaged or vacuum‐packaged and irradiated at 0, 2.5, or 5.0 kGy. CIE color, reflectance, oxidation‐reduction potential (ORP), gas production, and lipid oxidation were determined at 0, 7, and 14 d. Irradiation increased redness of vacuum‐packaged meat, and the redness was distinct and stable under vacuum. Irradiation decreased ORP and produced carbon monoxide (CO). This indicated that the pink color was caused by the heme pigment‐CO complex formation. The reflectance of meat and the absorption spectra of myoglobin solution supported the assumption that denatured CO‐myoglobin is the pigment in irradiated precooked turkey breast.