ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Flavor, texture, and aroma were determined for chilled (3 ± 2°C) and frozen (–17 ± 3°C) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt60 irradiation. Irradiation (〈 3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (P〉0.05) between irradiated (2.5 kGy cobalt60 irradiated, chilled, vacuum-packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb10975.x
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