Radappertized Beef Products, Their Technology and Quality.

Abstract

This report describes many experiments conducted with different irradiated beef products, including ground beef, beef steaks, restructured beef rounds and corned beef. Various irradiation temperatures and doses were studied. The effects of additives including different phosphates, nitrates and nitrite and texture soy protein were studied. Extensive sensory and consumer panel results are included. Chemical analyses are presented. Color and texture measurements are also included.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1999
Accession Number
ADA364709

Entities

People

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

Tags

Communities of Interest

  • Cyber

DTIC Thesaurus Topics

  • Acceptability
  • Chemical Analysis
  • Chemical Synthesis
  • Chemistry
  • Consumers
  • Data Analysis
  • Gamma Rays
  • Hemoglobin
  • Ionizing Radiation
  • Irradiated Food
  • Low Temperature
  • Materials
  • Measurement
  • Muscle Proteins
  • Proteins
  • Sodium Compounds
  • Standards

Fields of Study

  • Agricultural and Food sciences

Readers

  • Aquatic Ecology
  • Gender and Food Studies