Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops |
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| Authors: | SE LUCHSINGER DH KROPF CM GARCÍA ZEPEDA E CHAMBERS IV ME HOLLINGSWORTH MC HUNT JL MARSDEN CL KASTNER WG KUECKER |
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| Affiliation: | Authors Luchsinger, Kropf, García Zepeda, Hunt, Marsden, and Kastner are affiliated with the Dept. of Animal Sciences &Industry, Kansas State Univ., Weber Hall, Manhattan, KS 66506-0201. Author Chambers is affiliated with the Dept. of Foods &Nutrition, Kansas State Univ., Justin Hall, Manhattan, KS 66506-1407. Author Hollingsworth, formerly with Kansas State Univ. Is now with Warner-Lambert, Morris Plains, NJ. Author Kuecker formerly with the National Live Stock &Meat Board, Chicago, IL, is now with Cryovac North America, Mount Prospect, IL. |
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| Abstract: | 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 cobalt60 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 cobalt60 irradiated, chilled, vacuum-packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness. |
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| Keywords: | irradiation pork flavor aroma consumer |
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