Development of Irradiated Beef. 1. Acceptance of Beef Loin Irradiated at Cryogenic Temperatures
ARMY NATICK LABS MA FOOD LAB
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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.
- Food, Food Service and Nutrition