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SENSORY EVALUATION OF IRRADIATED BEEF AND BACON
Author(s) -
RISVIK EINAR
Publication year - 1986
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1986.tb00164.x
Subject(s) - sweetness , food science , taste , irradiation , chemistry , sensory system , sensory analysis , principal component analysis , mathematics , biology , physics , statistics , neuroscience , nuclear physics
Vacuum‐packed beef and bacon were treated with gamma‐ radiation (1–10 KGy) from CO 60 and stored for 3 months at + 4°C. The samples were evaluated by a trained sensory laboratory panel, directly after irradiation, and after 3 months. Samples given 1.0 KGy and higher doses were found to be significant different from nonirradiated samples at both times of testing. A higher intensity of off‐taste, rancidity, metallic taste and sweetness, and a lower intensity of juiciness and color saturation were found in all the irradiated samples. Off‐taste and rancidity were found to increase with increasing doses, and were best explained when analyzed by Principal Component Analysis (PCA).