Variables Affecting the Acceptability of Irradiation Sterilized Ground Beef Products and the Effects of Flavored Salts, Pepper, and Textured Soy Protein
Final rept. for 1977-1978
ARMY SOLDIER AND BIOLOGICAL CHEMICAL COMMAND NATICK MA
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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.
- Food, Food Service and Nutrition