Flavor and aroma of low-dose irradiated, boneless, pork chops

Flavor and aroma of low-dose irradiated, boneless, pork chops

Luchsinger, S.E.; Kropf, D.H.; Garcia Zepeda, C.M.; Chambers IV, E.; Hollingsworth, M.E.; Hunt, M.C.; Marsden, J.L.; Stroda, S.L.; Rubio Canas, E.J.; Kastner, C.L.; Kuecker, W.G.; Mata, T.

Conference paper

Publication Date: 1995

Conference: Swine Day, Manhattan, KS, November 16, 1995
Starting Page: 131, Ending Page: 134
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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Abstract:

Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about irradiated foods, irradiation of boneless pork chops has promising potential for market acceptance.

Keywords: Swine; Irradiation; Flavor; Aroma

URL for this item: http://hdl.handle.net/2097/3174

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