ENZYME INACTIVATION STUDIES ON IRRADIATION STERILIZED MEAT. Report No. 7 (Final) for Period April 12, 1958 to June 26, 1959
Technical Report
·
OSTI ID:4161072
The method used in cooking had no effect on the palatability of irradlated beef and pork. Unirradiated samples were preferred over irradiated samples by all members of taste panels. Raw irradiated beef and pork were stored up to 32 days with little adverse effect on panel scores. A pH of 5.45 and heat inactivation either before or after irradiation improved the flavor of ground beef held in the frozen state for periods of from one to four months. Texture ratinss were closed related to panel scores with soft and crumbly samples being rated lowest. Irradiation of beef and pork resulted in an increase in percentage of amino nitrogen. Inactivation of enzymes by high temperatures was effective in preventing any further increase in amino nitrogen during storage. (C.H.)
- Research Organization:
- Michigan State Univ., East Lansing
- NSA Number:
- NSA-14-013982
- OSTI ID:
- 4161072
- Report Number(s):
- NP-8643
- Country of Publication:
- United States
- Language:
- English
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