Objective and Subjective Texture Evaluation of Irradiation Sterilized Meat Products

摘要

ABSTRACTInstrumental measures of textural properties and texture panel evaluations were obtained on several meat products irradiated using various dose‐temperature conditions. Both the panel results and the instrumental data revealed several irradiation treatments that produced a tougher meat than the nonirradiated controls. Further studies indicated this toughening was due to a freezing‐irradiation interact