Development of Irradiated Beef. I. Acceptance of Beef Loin Irradiated at Cryogenic Temperatures.

摘要

U.S. Choice beef loin stored for one year showed no difference in the ratings of samples irradiated at -80, -120, -185C when evaluated for sensory characteristics and preference by a technological (expert) panel. Consumer type panelists could not detect any differences in the irradiated samples that could be attributed to the temperatures of irradiation within the temperature range from -40to -185C. Results of technological panel evaluations obtained for the sensory characteristics of U.S. Commercial beef loin stored for one year showed statistical differences between the -40and -80C samples and the non-irradiated controls. No differences were noted in the sensory characteristics and preference ratings of samples irradiated at -120and -185C. (Modified author abstract)