Chemical changes associated with flavor in irradiated meat
| Autor: | Gary W. Shults, Charles Merritt, Eugene. Wierbicki, Pio Angelini |
|---|---|
| Rok vydání: | 1975 |
| Předmět: |
Meat
Sheep Chemistry Swine Radiochemistry Computer processing Temperature Proteins Dose-Response Relationship Radiation General Chemistry Mass spectrometry Lipids Ionizing radiation Taste Food Irradiation Animals Irradiation Gas chromatography Volatilization General Agricultural and Biological Sciences Oxidation-Reduction Flavor |
| Zdroj: | Journal of agricultural and food chemistry. 23(6) |
| ISSN: | 0021-8561 |
| Popis: | Chemical changes in meat that have been treated with ionizing radiations have been well documented. The recent development of new improved analytical methods employing combined gas chromatography and mass spectrometry systems with digital outputs permits computer processing of both qualitative and quantitative data. Precise determination of the variation in the amounts of components with various treatment conditions such as dose and temperature has now been made and correlated with sensory observations. The irradiation flavor increased and overall acceptance decreased with an increase in dose and/or irradiation temperature. Correspondingly, analyses of volatile compounds show increases of amount with increases in dose or irradiation temperature. When the proper conditions of dose and temperature are employed, however, wholly acceptable products that are both safe and savory can be produced. (auth) |
| Databáze: | OpenAIRE |
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