EFFECT OF LOW TEMPERATURE IRRADIATION ON CHEMICAL AND SENSORY CHARACTERISTICS OF BEEF STEAKS
Final rept. 22 Jul 1963-22 Jan 1966
SWIFT AND CO CHICAGO IL RESEARCH AND DEVELOPMENT CENTER
Pagination or Media Count:
Irradiation flavor intensity, organoleptic tenderness, quantity of mercaptan, extractable non-protein nitrogen and soluble collagen were shown to be significantly affected at the 90 confidence level or better by animal grade, irradiation dosage, temperature of irradiation and storage time. Irradiation flavor intensity decreases substantially with decreasing temperatures. The water binding capacity was affected significantly by the animal grade and the storage time. The amount of 17 amino acids analyzed were not affected by the irradiation dose, irradiation temperature or the storage time. The pH values, total moisture, free water and total nitrogen were slightly higher in the utility grade steaks than in the choice grade steaks.
- Food, Food Service and Nutrition