DETERMINING THE EFFECT OF ANIMAL MATURITY AND FAT DISTRIBUTION ON THE QUALITY OF IRRADIATED BEEF. Report No. 6 (Progress) for June 6, 1959-December 5, 1959
Technical Report
·
OSTI ID:4149884
Ground beef from animals 6, 12, and 24 months old was evaluated for variation in the irradiation flavor. The eating preference for ground meat from animals of different maturity varied only slightly. There was a preference shown for meat from animals 12 months old. The eating desirability was significantly influenced by the level of irradiation, storage temperature. and storage period. The fat content of ground beef has some influence on the eating preference of the meat. The difference. however. was not as great as one might expect. Ground meat with a small amount of fat (8%) was preferred to ground meat with 28.5% fat. The maturity of the animal from which the meat was taken influenced to some extent its desirability. Eating preference data do not indicate significant differences in the flavor among steaks from different animals of similar breeding. The intensity of the irradiation flavor did seem to vary. Evidence is presented which clearly indicates that the cultures isolated from steak samples were not radiation resistant. (auth)
- Research Organization:
- Oklahoma State Univ., Stillwater
- NSA Number:
- NSA-14-024427
- OSTI ID:
- 4149884
- Report Number(s):
- NP-9087
- Country of Publication:
- United States
- Language:
- English
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