DEVELOPMENT OF RATION TYPE PORK ITEMS. Report No. 1 (Progress) for January 15, 1960-May 15, 1960
Technical Report
·
OSTI ID:4037958
Pork loins were injecto cured with a 40 deg base brine solution containing various additives. Also, a test was conducted whereby 10% vegetable extract was injecto pumped into boneless pork loins. The loins were roasted to inactivate the enzymes, sliced, and vacuum sealed in 401 x 411 cans and irradiated at a 4.5 megarad level. The three irradiated lots prepared were organoleptically compared with a heat sterilized control. A sixteen member panel rated the samples on an eight point hedonic scale and the quick test of Kramer was used to determine whether or not any significant differences existed. Statistical analyses show that there was no significant difference between the samples. Further organoleptical examinations will be held in the near future. (auth)
- Research Organization:
- Armour and Co. Food Research Dept., Chicago
- NSA Number:
- NSA-15-023804
- OSTI ID:
- 4037958
- Report Number(s):
- AD-251622
- Country of Publication:
- United States
- Language:
- English
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OSTI ID:4752384