Sensory Quality, Textural Characteristics and Hydroxyproline Content of Irradiated Beefsteaks
Final rept. for 1977-1978
ARMY SOLDIER AND BIOLOGICAL CHEMICAL COMMAND NATICK MA
Pagination or Media Count:
This report describes the effect of radiation processing conditions on the quality of beef loin steaks and restructured beef steaks that had been irradiated with two irradiation sources, a linear electron accelerator and a cobalt 60 gamma source. Changes in the sensory properties, shear press values and hydroxyproline content were measured. The restructured steaks were acceptable, but less preferred than the loin steaks. The irradiation dose and processing temperature were shown to affect the quality. in most cases, the electron irradiated steaks were rated higher than the gamma irradiated ones. Texture measurements were significantly affected by both the irradiation temperature and dose. All the irradiated steaks tested in the acceptable range. This indicated that irradiation sterilized beefsteaks can be produced and are useful in military and civilian feeding systems.
- Food, Food Service and Nutrition