Radappertized Beef Products, Their Technology and Quality.
Final rept. Feb-Nov 70,
ARMY SOLDIER AND BIOLOGICAL CHEMICAL COMMAND NATICK MA
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This report describes many experiments conducted with different irradiated beef products, including ground beef, beef steaks, restructured beef rounds and corned beef. Various irradiation temperatures and doses were studied. The effects of additives including different phosphates, nitrates and nitrite and texture soy protein were studied. Extensive sensory and consumer panel results are included. Chemical analyses are presented. Color and texture measurements are also included.
- Food, Food Service and Nutrition
- Physical Chemistry