EFFECT OF LOW TEMPERATURE IRRADIATION ON CHEMICAL AND SENSORY CHARACTERISTICS OF BEEF STEAKS

Abstract

Irradiation flavor intensity, organoleptic tenderness, quantity of mercaptan, extractable non-protein nitrogen and soluble collagen were shown to be significantly affected at the 90% confidence level or better by animal grade, irradiation dosage, temperature of irradiation and storage time. Irradiation flavor intensity decreases substantially with decreasing temperatures. The water binding capacity was affected significantly by the animal grade and the storage time. The amount of 17 amino acids analyzed were not affected by the irradiation dose, irradiation temperature or the storage time. The pH values, total moisture, free water and total nitrogen were slightly higher in the utility grade steaks than in the choice grade steaks.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1969
Accession Number
AD0687340

Entities

People

  • F. L. Kauffman
  • J. W. Harlan

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Amines
  • Amino Acids
  • Aspartic Acid
  • Biological Sciences
  • Commerce
  • Hydrogen
  • Hydrogen Sulfides
  • Low Temperature
  • Materials
  • Measurement
  • Military Research
  • Regression Analysis
  • Rocket Oxidizers
  • Standards
  • Statistical Analysis
  • Training

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies
  • Nuclear and Radiation Engineering.