| Abstract
| - Ionizing radiation is an effective processing technology for pathogen inactivation on various foods.However, the generation of off-odor is a concern for some irradiated meats. This study was conductedto investigate volatile sulfur compounds of precooked ready-to-eat turkey breast as functions ofradiation dose and subsequent storage. Precooked turkey breast was exposed to 0, 1, 2, 3, 4, and5 kGy of gamma radiation and stored for 14 days at 5 °C. Volatile sulfur compounds were extractedusing solid phase microextraction (SPME), followed by gas chromatographic separation and pulsedflame photometric detection. Irradiation dramatically increased concentrations of hydrogen sulfide,sulfur dioxide, methanethiol, and dimethyl disulfide. The rate of increase was higher at low doses(0−2 kGy) than at higher doses of 3−5 kGy. Carbon disulfide was the only volatile sulfur compoundthat was reduced by irradiation. Concentrations of all volatile sulfur compounds decreased in bothirradiated and nonirradiated samples stored at 5 °C. Keywords: Irradiation; sulfur compounds; off-odor; turkey breast; PFPD
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