Effect of Combined Irradiation and Thermal Processing on Canned Beef

Abstract

The objectives of these experiments were to determine if a superior beef product could be developed utilizing a combination of low dose irradiation and thermal processing. Meat rolls were prepared using fresh beef semi- membranosus muscle, sodium chloride (0.75%), sodium tripolyphosphate (0.4%) and formed by mild heat treatments. The rolls were packed in cans and then subjected to several combinations of irradiation and thermal treatments. The experimental meats were evaluated for sensory characteristics, preference and for moisture retention (cooking losses). Under the conditions studied, a combined treatment consisting of cookhouse processing (90% yield), 25 kJ/kg irradiation and thermally processed to internal temperature of 90 C yielded the most acceptable product.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1976
Accession Number
ADA037690

Entities

People

  • Eugen Wierbicki
  • Gary W. Shults
  • John J. Howker

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Body Weight
  • Food
  • Gamma Rays
  • Industrial Research
  • Ionizing Radiation
  • Low Temperature
  • Materials
  • New York
  • Physical Properties
  • Radiation
  • Sequences
  • Sodium
  • Sodium Compounds
  • Spores
  • Standards
  • Statistical Analysis
  • Sterilization

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Nuclear and Radiation Engineering.
  • Thermal Physics or Thermal Science.