Development of Irradiated Beef. 2. Effects of Irradiation Temperature and Dose on the Quality of Roast Beef
Abstract
A reduction of irradiation temperature to -80C at 4.5 Megarads was sufficient to produce an acceptable irradiated beef roast, when using choice graded beef rounds, chuck and commercial graded loins on the basic raw materials. A comparison of rating for sensory characteristics and preference showed no statistical difference over a one year storage period, except the ratings for mushiness were significantly higher for the knuckle section. Beef irradiated at the 12-D sterilizing doses (4.7 Megarads at -30C or 5.7 Megarads at -80C) yielded products with high intensity scores for the sensory characteristics and relatively low preference ratings. Beef irradiated at the 12-D doses is of lower quality than beef irradiated at lower temperatures.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jul 01, 1974
- Accession Number
- AD0786539
Entities
People
- E. Wierbicki
- Gary W. Shults
Organizations
- United States Army Soldier Systems Center