Development of Irradiated Beef. 1. Acceptance of Beef Loin Irradiated at Cryogenic Temperatures

Abstract

U.S. Choice beef loin stored for one year showed no difference in the ratings of samples irradiated at -80, -120, -185C when evaluated for sensory characteristics and preference by a technological (expert) panel. Consumer type panelists could not detect any differences in the irradiated samples that could be attributed to the temperatures of irradiation within the temperature range from -40 to -185C. Results of technological panel evaluations obtained for the sensory characteristics of U.S. Commercial beef loin stored for one year showed statistical differences between the -40 and -80C samples and the non-irradiated controls. No differences were noted in the sensory characteristics and preference ratings of samples irradiated at -120 and -185C.

Open PDF

Document Details

Document Type
Technical Report
Publication Date
Jul 01, 1974
Accession Number
AD0786540

Entities

People

  • E. Wierbicki
  • Gary W. Shults

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Air Force
  • Classification
  • Commerce
  • Consumers
  • Engineering
  • Food
  • Intensity
  • Ionizing Radiation
  • Irradiated Food
  • Low Temperature
  • Marine Corps
  • Massachusetts
  • Navy
  • Standards
  • Test And Evaluation
  • United States

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Nuclear and Radiation Engineering.