Measurement of Cohesiveness of Fabricated, Irradiated Meat Rolls
ARMY NATICK LABS MA FOOD LAB
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Studies of the cohesiveness of fabricated, irradiated meat rolls beef, ham, pork, corned beef, and breast and thigh chicken meat, using a Kramer Shear Press and a trained sensory panel, were conducted. The Kramer Shear Press and friability data correlated at the 99 significance level for ham, 98 level for beef, 95 level for thigh chicken meat and 88 level for pork. There was no significant correlation for breast chicken meat or corned beef. Irradiated meats were less cohesive than non-irradiated meats, and practically all Kramer Shear Press scores were lower for the irradiated than for the non- irradiated products. The overall data indicate a tenderizing effect of irradiation, thus suggesting that a somewhat tougher initial raw product could be used for preparing radappertized final meat products.
- Food, Food Service and Nutrition