INCREASING THE ACCEPTANCE OF IRRADIATED MEAT AND MEAT PRODUCTS BY SELECTED TREATMENTS, BEFORE, DURING AND FOLLOWING IRRADIATION. Report No. 14 (Progress) for Period: October 27, 1959 to January 26, 1960
Technical Report
·
OSTI ID:4141780
Irradiated pork should be preheated to 160 to 170 F in order to prevent increases in total soluble nitrogen. trichloracetic acid nitrogen. amino nitrogen. and free exudate and to retard undesirable changes in certain sensory qualities due to long-term storage. Beef steaks heated to 140. 150. and 160 F internal temperature as an irradiation dose of 4.8 megarad as accumulated were evaluated by sensory panel (hedonic) after 0, 3, and 6 months storage at room temperature. Grilled steaks irradiated in continually changing atmosphere of air, CO/sub 2/, and Ni revealed no difference in flavor of beef. Irradiation of beef steaks in a "static" atmosphere of these same gases prcduced no difference in flavor. (auth)
- Research Organization:
- Oregon. Agricultural Experiment Station, Corvallis; Oregon State Coll., Corvallis. School of Agriculture
- NSA Number:
- NSA-14-024421
- OSTI ID:
- 4141780
- Report Number(s):
- NP-9077
- Country of Publication:
- United States
- Language:
- English
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