ScholarLens Back to search
1996•Journal of Food ScienceRequires access

Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops

S.E. Luchsinger, Donald H. Kropf, C.M. García Zepeda, Edgar Chambers, M E Hollingsworth, Melvin C. Hunt, James L. Marsden, Curtis L. Kastner, W.G. KUECKER

Open publisher page 27 citations

Abstract

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 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.

About this research paper

What this paper is about

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 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.

Why it matters

OpenAlex reports 27 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

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 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.

Key concepts: Aroma, Tenderness, Flavor, Food science, Irradiation, Chemistry, Loin, Vacuum packing

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Sensory Analysis and Consumer Acceptance of Irradiated Boneless Pork Chops — Research Paper | ScholarLens