A Study of Flavor of Irradiated Meat

摘要

Work accomplished during the 2-year contract period is reported in three major areas: (1) evaluation and selection of methods for sample preparation and sensory panel presentation, (2) review, selection, and evaluation of psychophysical techniques for sensory panel studies, and (3) review, selection, and study of chemical compounds iden¬tified in the volatile a of irradiated beef for their relative contribution to irradiation odor.