DETERMINING THE EFFECT OF ANIMAL MATURITY AND FAT DISTRIBUTION ON THE QUALITY OF IRRADIATED BEEF. Report No. 5 (Progress) for Period: December 6, 1958 to June 5, 1959
Technical Report
·
OSTI ID:4184789
Ground beef and longissimus dorsi steaks from 24-month old animals are being evaluated for irradiation flavor. The fat content of the two lots of ground beef are 6.8 and 31.8%. Samples from animals 6 months old are also being evaluated. The fat content being studied is 6.9 and 27.3%. Taste panel data do not indicate major difference in flavor among steak from different animals of similar breeding. However, there did appear to be some difference in irradiation intensity. Aging the steak before irradiation did not greatly improve the flavor of the irradiated product. Irradiation does however make beef more tender. When cystine was irradiated in pure solution, carbonyls were found to be present in greater quantities than in non-irradiated cystine. Ammonia was also found to increase as the concentration was increased. Various cultures of bacteria were isolated from longissimus dorsi steak broiled at 150 tained F and irradiated with 5 x 10/sup 6/ rads of gamma rays. (auth)
- Research Organization:
- Oklahoma State Univ., Stillwater
- NSA Number:
- NSA-14-019276
- OSTI ID:
- 4184789
- Report Number(s):
- AD-231950; Project 7-84-01-002
- Country of Publication:
- United States
- Language:
- English
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