ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
This study has attempted to define the relationship of proteolysis to flavor during storage of irradiated raw beef. The data presented show that a decrease in consumer-type taste-panel preference during unrefrigerated storage of irradiated (4.5 megarad) raw ground beef correlates to some extent with the action of endocellular tissue proteolytic enzymes (cathepsins). The effective control of proteolytic activity using refrigerated storage is demonstrated. In the experiment cited, raw beef round steaks irradiated at a pasteurizing dose of 0.5 megarad were stable both microbiologically and enzymically, and the preference rating did not decline during six months at 3°C. The limited control of proteolysis during unrefrigerated storage using high-pH beef is shown. The use of high-pH beef for a limited extension of unrefrigerated storage life without significant decrease in preference rating is suggested. A need for further studies is indicated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb00786.x
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