Effect of Irradiation Dose, Temperature and Fat Level on the Color Intensity and Textural Characteristics of Beef Rolls

Abstract

This report describes work performed on irradiated beef slices prepared from beef rolls that contained different fat levels (5, 20 and 35%), given different irradiation doses (37 and 74 kGy) and irradiated at temperatures ranging from +5 to -80 degrees centigrade. They were evaluated for color, texture and preference by sensory panels. The color and texture were also measured instrumentally. The beef slices were evaluated with no storage and after one year of storage at room temperature. The irradiation had no effect.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1999
Accession Number
ADA368065

Entities

People

  • Gary W. Shults
  • Joseph S. Cohen
  • Vera C. Mason
  • Vicki Loveridge

Tags

Communities of Interest

  • Cyber

DTIC Thesaurus Topics

  • Amino Acids
  • Chemical Synthesis
  • Chemistry
  • Consumers
  • Domestic Animals
  • Dose Rate
  • Food
  • Gamma Rays
  • Intensity
  • Ionizing Radiation
  • Irradiated Food
  • Materials
  • Measurement
  • Meat
  • Radiation
  • Security
  • Test Methods

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Nuclear and Radiation Engineering.
  • Thermal Physics or Thermal Science.