Sensory Quality, Textural Characteristics and Hydroxyproline Content of Irradiated Beefsteaks

Abstract

This report describes the effect of radiation processing conditions on the quality of beef loin steaks and restructured beef steaks that had been irradiated with two irradiation sources, a linear electron accelerator and a cobalt 60 gamma source. Changes in the sensory properties, shear press values and hydroxyproline content were measured. The restructured steaks were acceptable, but less preferred than the loin steaks. The irradiation dose and processing temperature were shown to affect the quality. in most cases, the electron irradiated steaks were rated higher than the gamma irradiated ones. Texture measurements were significantly affected by both the irradiation temperature and dose. All the irradiated steaks tested in the acceptable range. This indicated that irradiation sterilized beefsteaks can be produced and are useful in military and civilian feeding systems.

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Document Details

Document Type
Technical Report
Publication Date
Dec 01, 1998
Accession Number
ADA357562

Entities

People

  • Eugen Wierbicki
  • Gary W. Shults
  • Joseph S. Cohen
  • Vera C. Mason

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Analysis Of Variance
  • Dose Rate
  • Electrons
  • Food
  • Information Security
  • Ionizing Radiation
  • Irradiated Food
  • Linear Accelerators
  • Materials
  • Quantum Flavors
  • Radiation
  • Ratings
  • Security
  • Sodium Compounds
  • Space Flight
  • Space Missions
  • Statistical Analysis

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Nuclear and Radiation Engineering.

Technology Areas

  • Microelectronics