Accession Number:

AD0786540

Title:

Development of Irradiated Beef. 1. Acceptance of Beef Loin Irradiated at Cryogenic Temperatures

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK LABS MA FOOD LAB

Personal Author(s):

Report Date:

1974-07-01

Pagination or Media Count:

27.0

Abstract:

U.S. Choice beef loin stored for one year showed no difference in the ratings of samples irradiated at -80, -120, -185C when evaluated for sensory characteristics and preference by a technological expert panel. Consumer type panelists could not detect any differences in the irradiated samples that could be attributed to the temperatures of irradiation within the temperature range from -40 to -185C. Results of technological panel evaluations obtained for the sensory characteristics of U.S. Commercial beef loin stored for one year showed statistical differences between the -40 and -80C samples and the non-irradiated controls. No differences were noted in the sensory characteristics and preference ratings of samples irradiated at -120 and -185C.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE