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Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops
Author(s) -
LUCHSINGER S.E.,
KROPF D.H.,
ZEPEDA C.M. GARCÍA,
IV E. CHAMBERS,
HOLLINGSWORTH M.E.,
HUNT M.C.,
MARSDEN J.L.,
KASTNER C.L.,
KUECKER W.G.
Publication year - 1996
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.1365-2621.1996.tb10975.x
Subject(s) - aroma , tenderness , flavor , food science , irradiation , chemistry , loin , vacuum packing , physics , nuclear physics
Flavor, texture, and aroma were determined for chilled (3 ± 2°C) and frozen (–17 ± 3°C) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt 60 irradiation. Irradiation (< 3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (P>0.05) between irradiated (2.5 kGy cobalt 60 irradiated, chilled, vacuum‐packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.