Changes in Sensory Characteristics, Texture and Organic Volatiles of Irradiated and Nonirradiated Pork Chops

Abstract

Pork Chops prepared from fresh longissimus muscle pumped with brine solutions containing varied concentrations of sodium chloride and sodium tripolyphosphate (TPP) were tested as non-irradiated or irradiated (5.1-6.1 Mrad at -30 C plus or minus 10 C) items by technological and consumer panels for the sensory characteristics and preference ratings. Texture determinations were made using an Allo-Kramer Shear device. Total organic volatiles were determined using a steam distillation and permanganate oxidation method. The addition of 0.75% NaCl and 0.3% or 0.5% TPP significantly reduced the cooking losses in the pork chops and increased the overall acceptances. Texture was significantly improved by the addition of NaCl and TPP. NaCl without the TPP addition was less effective. The addition of the NaCl and TPP did not increase the total organic volatiles. The addition of 0.3% TPP was sufficient when used in combination with 0.75% NaCl.

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Document Details

Document Type
Technical Report
Publication Date
May 01, 1975
Accession Number
ADA048874

Entities

People

  • E. Wierbicki
  • Gary W. Shults
  • J. J. Howker

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Acceptability
  • Additives (Chemicals)
  • Analysis Of Variance
  • Chlorides
  • Consumers
  • Data Science
  • Dose Rate
  • Engineering
  • Food
  • Information Science
  • Irradiated Food
  • Measurement
  • Ratings
  • Sodium
  • Sodium Compounds
  • Statistical Analysis
  • Test And Evaluation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Environmental Engineering
  • Gender and Food Studies