The effects of irradiation (1.1 kGy, and 2.2 kGy) on bologna and frankfurters were measured to determine if variations in geometric size create differences in quality of irradiated ready-to-eat meats. The characteristics measured included oxidation (TBARS values), color (CIE L*, a*, b*), pH, texture, proximate analysis and sensory attributes. Sensory was completed on bologna and frankfurters served cold and then again hot. Irradiation up to 2.2 kGy had no effect on color, TBARS values, or texture of vacuum packaged bologna and frankfurters. Irradiation significantly (P \u3c 0.05) lowered aroma and flavor scores while increasing off-aroma and off-flavor scores in product served cold, but was not significant when the product was served hot. Geometric size did not create differences in quality of irradiated bologna and frankfurters but serving temperature did.
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机译：测量了辐照（1.1 kGy和2.2 kGy）对波隆纳和法兰克福香肠的影响，以确定几何尺寸的变化是否会造成辐照即食肉品质的差异。测得的特征包括氧化（TBARS值），颜色（CIE L *，a *，b *），pH，质地，邻近分析和感官属性。感官在博洛尼亚完成，法兰克福香肠冷后再热。辐照至2.2 kGy不会影响真空包装的博洛尼亚和法兰克福香肠的颜色，TBARS值或质地。辐照显着（P <0.05）降低了香气和风味得分，同时增加了冷食产品的香气和异味分数，但当热食产品时不显着。几何尺寸不会对波隆纳和法兰克福香肠的辐照质量产生影响，但食用温度会有所不同。
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