INFLUENCE OF INTRAMUSCULAR FAT LEVEL ON ORGANOLEPTIC, PHYSICAL, AND CHEMICAL CHARACTERISTICS OF IRRADIATED PORK. I. HIGH-TEMPERATURE SHORT-TIME PRE-IRRADIATION HEAT TREATMENT

Journal Article · Sat Feb 01 04:00:00 EST 1964 · Food Technology (U.S.)

OSTI ID:4024407

Bray, R W; Weckel, K G; Evans, G W; Heiligman, F; Whitehair, L A

The influence of intramuscular fat (degree of marbling) on characteristics of precooked and irradiated pork muscle was studied. Loins were selected and categorized into three marbling levels by visual appraisal. A relatively high temperature (325 deg F) and short time (2 hr) heat treatment was used for enzyme inactivation. Samples were packed under vacuum in rigid containers and irradiated to 4.5 Mrad with gamma radiation. Irradiated and frozen control samples were evaluated up to 2l0 days later. Degree of marbling had no apparent influence on organoleptic properties of either irradiated or frozen control longissimus dorsi muscle samples. Frozen control samples were preferred in general appearance, flavor, and over-all acceptability by panelists. Irradiated samples were preferred in texture qualities. Storage time was not a major factor in organoleptic acceptability; however, acceptability of irradiated samples declined between 150 and 210 days of storage. Hunter color attributes were not affected by marbling level. L, a/sub L/ hue, and saturation were increased by radiation treatment. Mechanical tenderness values were decreased due to higher marbling level and radiation treatment. Expressible-moisture values were lowered by radiation treatment and increased with storage time. Iodine numbers were decreased by radiation. Degree of marbling did not affect thiobarbituric acid values but they were significantly lower for irradiated samples. pH values increased with higher levels of intramuscular fat, were significantly higher in irradiated samples than controls, and tended to increase steadily with advancing storage time. (BBB)

• Research Organization: Univ. of Wisconsin, Madison
• NSA Number: NSA-18-019616
• OSTI ID: 4024407
• Journal Information: Food Technology (U.S.), Journal Name: Food Technology (U.S.) Vol. Vol: 18; ISSN FOTEA
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

ACIDITY
BARBITURIC ACID
BIOCHEMISTRY
BIOLOGY AND MEDICINE
CHEMICAL REACTIONS
COLOR
DRUGS
ENZYMES
FOOD
GAMMA RADIATION
HETEROCYCLICS
HUMIDITY
IODINE
IRRADIATION
LIPIDS
LOW TEMPERATURE
MEAT
ORGANIC ACIDS
ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
ORGANIC SULFUR COMPOUNDS
OXIDATION
PACKAGING
PORK
PRESERVATION
QUALITATIVE ANALYSIS
RADIATION DOSES
RADIATION EFFECTS
REACTION KINETICS
SAMPLING
STANDARDS
STORAGE
TEMPERATURE
VARIATIONS