Preservation of Enzyme Inactivated Lamb Slices - Effects of Freeze Desiccation and Low Dose Irradiation
ARMY NATICK LABS MA FOOD LAB
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The purpose of the present study was to develop a shelf stable product, having satisfactory texture and flavor characteristics, by combination treatments of heat, freeze-desiccation partial dehydration and low dose radiation. The following conclusions were drawn from the ambient temperature storage studies conducted over a period of ninety days on the enzyme inactivated, freeze-desiccated lamb slices, vacuum packed in flexible pouches and irradiation with 0.25, 0.5 and 1.0 Mrad doses at 0-4C. 0.25 Mrad dose was not found to be adequate for the ambient temperature storage of flexible packed, enzyme inactivated, freeze-desiccated lamb samples A dose of 0.5 and 1.0 Mrad appears to be optimum for the ambient temperature storage of enzyme inactivated, partially dehydrated lamb slices and a dose of 1.0 Mrad for the non-dehydrated, enzyme inactivated lamb slices At an irradiation dose of 1.0 Mrads, the non-dehydrated lamb slices scored slightly higher than the partially dehydrated lamb slices in technological panel evaluations for the sensory characteristics and preference.
- Food, Food Service and Nutrition