Accession Number:

ADA359231

Title:

Variables Affecting the Acceptability of Irradiation Sterilized Ground Beef Products and the Effects of Flavored Salts, Pepper, and Textured Soy Protein

Descriptive Note:

Final rept. for 1977-1978

Corporate Author:

ARMY SOLDIER AND BIOLOGICAL CHEMICAL COMMAND NATICK MA

Report Date:

1999-01-01

Pagination or Media Count:

26.0

Abstract:

Irradiation sterilized ground beef patties were prepared with the addition of textured soy protein TSP, pepper, salt onion salt and garlic salt. The patties were then sensory tested by a series of eight-member trained panels. The addition of 20 TSP had no effect on the sensory results, except that it gave a preferred color. The addition of 0.2 pepper gave a more preferred product The other flavoring additions all gave a highly acceptable product with no preference shown for any of the flavors. This study demonstrated that an acceptable irradiation sterilized ground beef product can be successfully prepared.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE