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EFFECT OF FAT LEVEL AND RADAPPERTIZATION DOSE LEVEL ON THE QUALITY OF PORK ROLLS
Author(s) -
SHULTS GARY W.,
COHEN JOSEPH S.,
MASON VERA C.,
WIERBICKI EUGEN
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14490.x
Subject(s) - food science , irradiation , chemistry , flavor , taste , physics , nuclear physics
The effects of radiation processing on pork rolls with 0.75% salt and 0.3% sodium tripolyphosphate added were studied. Pork rolls were prepared with three fat levels (10, 15 and 20%) and irradiation processed at doses of 30, 45 and 60 kJ/kg, ‐30°× 10°C irradiation temperature. Differences in the sensory quality, consumer preference and shear press values were determined. No significant differences were determined among the ratings for the sensory characteristics or preference, although irradiation at 60 kJ/kg tended to lower product quality and preference ratings. Shear press values decreased with increasing fat levels. No decrease in shear press values was found among samples irradiated at 30, 45 and 60 kJ/kg.