Measurement of Cohesiveness of Fabricated, Irradiated Meat Rolls
Abstract
Studies of the cohesiveness of fabricated, irradiated meat rolls (beef, ham, pork, corned beef, and breast and thigh chicken meat), using a Kramer Shear Press and a trained sensory panel, were conducted. The Kramer Shear Press and friability data correlated at the 99% significance level for ham, 98% level for beef, 95% level for thigh chicken meat and 88% level for pork. There was no significant correlation for breast chicken meat or corned beef. Irradiated meats were less cohesive than non-irradiated meats, and practically all Kramer Shear Press scores were lower for the irradiated than for the non- irradiated products. The overall data indicate a tenderizing effect of irradiation, thus suggesting that a somewhat 'tougher' initial raw product could be used for preparing radappertized final meat products.
Document Details
- Document Type
- Technical Report
- Publication Date
- Apr 01, 1974
- Accession Number
- AD0786523
Entities
People
- Eugen Wierbicki
- Joseph S. Cohen
- Lucy J. Rice
Organizations
- United States Army Soldier Systems Center