Variables Affecting the Acceptability of Irradiation Sterilized Ground Beef Products and the Effects of Flavored Salts, Pepper, and Textured Soy Protein
Abstract
Irradiation sterilized ground beef patties were prepared with the addition of textured soy protein (TSP), pepper, salt onion salt and garlic salt. The patties were then sensory tested by a series of eight-member trained panels. The addition of 20% TSP had no effect on the sensory results, except that it gave a preferred color. The addition of 0.2% pepper gave a more preferred product The other flavoring additions all gave a highly acceptable product with no preference shown for any of the flavors. This study demonstrated that an acceptable irradiation sterilized ground beef product can be successfully prepared.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jan 01, 1999
- Accession Number
- ADA359231
Entities
People
- Gary W. Shults
- Joseph S. Cohen
- Vera C. Mason