Paul P. Graham

Technology for maintaining desirable color of gamma radiated meats. Previously, leghemoglobin has been use to prolong the desirable color of pork in vacuum packages. The effectiveness of leghemoglobin sprayed on ground beef patties prior to gamma radiation treatments for the maintenance of desirable color was investigated. In contrast to the generally reported decrease in redness of vacuum-packaged beef upon irradiation, leghemoglobin treated beef patties prior to gamma radiation retained their level of redness after irradiation treatment and throughout storage which may improve consumer acceptance of irradiated meat in the market place. A combination treatment of leghemoglobin and gamma radiation could affect up to 70% of the fresh and frozen retail beef sales of approximately $3.5 million per week.

Roberts, Tim and Paul Graham. 2001. Food storage Guidelines for Consumers. Publication 348-960. Revised 2001.

Slesinski, A. J., J. R. Claus, C. M. Anderson-Cook, W. E. Eigel, P. P. Graham, G. E. Lenz, and R. B. Noble. 2000. Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast. J. Food Sci. 65: 417-420.

Slesinski,A. J., J. R. Claus, C. M. Anderson-Cook, W. E. Eigel, P. P. Graham, G. E. Lenz and R. B. Noble. 2000. Response Surface methodology for Reduction of Pinking in Cooked Turkey Breast Mince By Various Dairy Protein Combinations. J. Food Sci. 65:421-427.

Schwarz, S. J., J. R. Claus, H. Wang, N. G. Marriott, P. P. Graham and C.F. Fernandes. 1999. Inhibition of Pink Color development in cooked, Uncured Turkey Breast Through Ingredient Incorporation. Poultry Sci. 78:255-266.

Roberts, Tim and Paul Graham. 1999. Food Storage Guidelines for Consumers. Publication 348-960.

Marriott, N. G., H. Wang, J. R. Claus and P. P. Graham. 1998. Evaluation of Restructured Low-Fat Ham containing Whey. J. of Muscle Foods 9: 201- 207.

Marriott, N.G., H. Wang, J.R. Claus, and P.P. Graham. 1998. Chemical, Physical and Sensory Characteristics of Color Modified Pork Restructured Chops. J. of Muscle Foods. 9:313-319.

Schwarz, S.J., J.R. Claus, H. Wang, N.G. Marriott, and P.P. Graham. 1998. Quantification of the Nicotinamide Hemochrome Pigment in Cooked, Uncured Turkey by Reflectance Spectrophotometry. J. of Muscle Foods. 9: 101-110.

O.A. Ayangbile, J.P. Fontenot, P.P. Graham, D.J. Kirk, and V.G. Allen. 1998. Nutrient Utilization by Sheep and Performance and Carcass Characteristics of Steers Fed Crab Waste-straw Silage. J. An. Sci. 76:686-693.

Drinkwater, F.W., T. A. Gipson, D. D. Johnson, P. P. Graham and B. Shankle. 1998. Meat Goat Grade Standards. Virginia Department of Agriculture & Consumer Services.

Graham, Paul P., N. G. Marriott and R. F. Kelly. 1998. Dry-Curing Virginia Style Ham. Publication 458-223.

Graham, Paul P., Mark S. Price and Norman G. Marriott. 1998. Rabbit Processing. Publication 458-878.

Schwarz, S. J., J. R. Claus, H. Wang, , N. G. Marriott, P.P. Graham and C.F. Fernandes. 1997. Inhibition of Pink Color Development in Cooked, Uncured Ground Turkey Through the Binding of Non-pink generating Ligands to Muscle Pigaments. Poultry Sci. 76: 1450-1456.

Graham, P.P., N.G. Marriott, E.A. Elkhalifa, K.C. Diehl, and S.K. Phelps. 1997. Characteristics of Restructured Products Made from Turkey Thigh Meat. J. of Muscle Foods. 8:111-119.

Marriott, N. G. and P. P. Graham. 1997. Deer Processing for the Sportsman. Publication 458-877 Reprinted 1997.