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Sensory analysis and consumer acceptance of irradiated boneless pork chops.

Author(s) : LUCHSINGER S. E., KROPF D. H., GARCIA ZEPEDA C. M., CHAMBERS E., HOLLINGSWORTH M. E., HUNT M. C., MARSDEN J. L., KASTNER C. L., KUECKER W. G.

Type of article: Article

Summary

Flavour, texture, and aroma were determined for chilled and frozen boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kilograys (chilled) or 0, 2.5, or 3.85 kilograys (frozen) of electron beam and cobalt(60) irradiation. Irradiation had minimal effects on aroma, flavour, and textural attributes in chilled and frozen boneless pork chops.

Details

  • Original title: Sensory analysis and consumer acceptance of irradiated boneless pork chops.
  • Record ID : 1998-0926
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 6
  • Publication date: 1996/11
  • Document available for consultation in the library of the IIR headquarters only.

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