Effect of Irradiation Dose, Temperature and Fat Level on the Color Intensity and Textural Characteristics of Beef Rolls

摘要

This report describes work performed on irradiated beef slices prepared from beef rolls that contained different fat levels (5, 20 and 35%), given different irradiation doses (37 and 74 kGy) and irradiated at temperatures ranging from +5 to -80 degrees centigrade. They were evaluated for color, texture and preference by sensory panels. The color and texture were also measured instrumentally. The beef slices were evaluated with no storage and after one year of storage at room temperature. The irradiation had no effect.