Development of Radappertized Pork Items

Abstract

This report describes the production of irradiation sterilized (radappertized) pork rolls and chops. Extensive sensory and preference studies were conducted on the finished product. The optimum balance of quality and prevention of loss of natural juices during enzyme inactivation was obtained using 0.3% Na-TPP and 0.75 to 1.0% sodium chloride (NaCl). The cooking loss was reduced with the use of the additives with a corresponding increase in preference scores of the irradiated products. The increase in the preference scores was attributed to improved flavor and texture.

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Document Details

Document Type
Technical Report
Publication Date
Nov 01, 1998
Accession Number
ADA356509

Entities

People

  • Eugen Wierbicki
  • Gary W. Shults
  • John J. Howker
  • Joseph S. Cohen

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Abstracts
  • Additives (Chemicals)
  • Alkali Metals
  • Chemical Compounds
  • Chlorides
  • Consumers
  • Elements
  • Group 1 Elements
  • Information Operations
  • Information Security
  • Metals
  • Ratings
  • Security
  • Sodium
  • Sodium Compounds
  • Test And Evaluation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Mathematics or Statistics