IRRADIATED MEATS. II. EFFECTS OF COOKING, STORAGE TEMPERATURE, AND BROTH PACK ON PALATABILITY

Journal Article · Sun Jul 01 04:00:00 EDT 1962 · J. Am. Dietet. Assoc.

OSTI ID:4757541

Gernon, Jr, G D; Seaton, R W

Frozen beef, pork, and chicken were irradiated (4.5 Mrad) and periodically evaluated for palatabillty by a trained sensory panel. Visual differences were apparent, but panelists could not differentiate between samples and lots for each meat when a loss of texture occurred. Beef roasts broke apart on handling after only 3 months' storage, indicating that fragility had increased. Pork roasts and chicken thighs showed good stability over the range of storage time, 3 to 12 months, and temperatures (72 or 90 deg F). All 3 meats cooked to an internal temperature of 120 to 130 deg F averaged higher ratings than meats heated to 170 to 180 deg F. Pork roasts and chicken thighs packed without broth were preferred at the earliest storage withdrawals but later were less preferred than samples packed with broth. These findings support the expectation that cooked meats, such as pork and chicken, when exposed to dosages of irradiation in the range of sterllization (4.5 Mrad), maintain at least moderate palatability over extended storage. The palatability ratings for these items were generally comparable with those found in meat products irradiated to 2.1 Mrad. Textural deterioration was more evident, however, at the higher dose. Partial hydrolysis of the connective tissues during steam cooking and over storage, in addition to irradiation, contributed to this increased fragility. (H.H.D.)

• Research Organization: Quartermaster Food and Container Inst. for the Armed Forces, Chicago
• NSA Number: NSA-16-032672
• OSTI ID: 4757541
• Journal Information: J. Am. Dietet. Assoc., Journal Name: J. Am. Dietet. Assoc. Vol. Vol: 41
• Country of Publication: Country unknown/Code not available
• Language: English

Related Subjects

BIOLOGY AND MEDICINE
BIRDS
CHICKENS
EYES
HEATING
HYDROLYSIS
IRRADIATION
LOW TEMPERATURE
MEAT
PORK
PRESERVATION
RADIATION DOSES
STABILITY
STEAM
STERILIZATION
STORAGE
TEMPERATURE
TISSUES
VARIATIONS