INFLUENCE OF INTRAMUSCULAR FAT LEVEL ON ORGANOLEPTIC, PHYSICAL, AND CHEMICAL CHARACTERISTICS OF IRRADIATED PORK MUSCLE
Thesis/Dissertation
·
OSTI ID:4752384
A study was conducted to evaluate the influence of marbling on certain organoleptic, physical, and chemical characteristics of precooked and irradiated pork loin muscle (longissimus dorsi). The study consisted of two separate phases. Loins utilized in Phase I were selected by visual appraisal and categorized into three distinct marbling level scores. A high temperature, short time blanching treatment was used for proteolytic enzyme inactivation. Phase II loins were selected and classified into three marbling levels by both visual appraisal amd ether extraction analysis of total fat. A low temperature, long time heat treatment was used for enzyme inactivation. Samples were packed under vacuum in rigid containers and irradiated at a dosage level of 4.5 megarads gamma radiation. Non-irradiated samples were stored at -65 deg F. Irradiated and control samples were evaluated at periodic intervals by a panel. Physical and chemical analyses were made initially on samples representing each treatment and subsequently at the termination of each storage period. Organoleptic results indicated that degree of marbling did not influence preference ratings of plain radiosterilized longissimus dorsi muscle (pork). However, irradiated longissimus dorsi (pork) sandwich items with lower marbling scores were consistently preferred over highly marbled, irradiated sandwich items. Non-irradiated longissimus dorsi samples were preferred to irradiated longissimus dorsi samples in all tests. The short term-high temperature method of blanching used in Phase I resulted in products of slightly superior quality to those of Phase II, which possessed softer, slightly drier texture characteristics. The practical storage life of irradiated samples under the conditions was approximately 150 days. Hunter color values were increased by radiation treatment. Irradiated longissimus dorsi samples developed a characteristic pink-red color. Mechanical tenderness values in both irradiated and non-irradiated samples were lowered significantly by higher levels of marbling. Expressible moisture values of irradiated samples were lower than those of control samples. The values increased with advancing storage time. Iodine numbers of lower marbling scores (both irradiated and non-irradiated samplcs) exceeded those of highly marbled samples. T.B.A. number values were lower in irradiated samples of Phase I. The values were increased with respect to increased levels of marbling in Phase II. Values increased steadily with advancing storage time in both phases. pH values were elevated by irradiation treatment, marbling level, and storage time in Phase I. The differences were not observed for Phase II samples. Bacteriological assays indicated that irradiated samples were commercially sterile. Extremely low numbers of Micrococci were found. (Dissertation Abstr., 23: No. 4)
- Research Organization:
- Originating Research Org. not identified
- NSA Number:
- NSA-17-004767
- OSTI ID:
- 4752384
- Country of Publication:
- Country unknown/Code not available
- Language:
- English
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