Development of Cooking Procedures and Recipes for Using Irradiation Sterilized Meats
Final rept. Feb 1964-Oct 1966
IOWA STATE UNIV AMES
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Recipes were developed and procedures standardized for 15 food products containing irradiated pork, chicken, cured ham, or beef. Seventeen consumer panels composed of both men and women 1860 judgments were employed to determine the acceptance of the irradiated meat products compared to similar products made with nonirradiated, precooked meat. It was found that browning irradiated meat in fat or long cooking with the other ingredients in the recipe reduced the irradiation flavor. The use of onions, tomatoes, and spices enhanced the somewhat bland flavor of warmed-over meat. Irradiated pork or chicken chop suey and pork, beef, or chicken cooked in barbeque sauce were highly acceptable and rated higher or as high in acceptability as non-irradiated meat in similar products. All 15 meat products tested received average acceptability scores of from 6.0 to 7.7 on a 9-point hedonic scale 9 like extremely. Both trained laboratory panels and consumer panels were used to determine the effect of the various factors on the acceptance of the irradiated meat.
- Food, Food Service and Nutrition