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

dc.contributor.author	Luchsinger, S.E.
dc.contributor.author	Kropf, D.H.
dc.contributor.author	Garcia Zepeda, C.M.
dc.contributor.author	Chambers IV, E.
dc.contributor.author	Hollingsworth, M.E.
dc.contributor.author	Hunt, M.C.
dc.contributor.author	Marsden, J.L.
dc.contributor.author	Stroda, S.L.
dc.contributor.author	Rubio Canas, E.J.
dc.contributor.author	Kastner, C.L.
dc.contributor.author	Kuecker, W.G.
dc.contributor.author	Mata, T.
dc.date.accessioned	2010-03-12T21:27:16Z
dc.date.available	2010-03-12T21:27:16Z
dc.date.issued	2010-03-12T21:27:16Z
dc.identifier.uri	http://hdl.handle.net/2097/3174
dc.description.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.	en_US
dc.publisher	Kansas State University. Agricultural Experiment Station and Cooperative Extension Service	en_US
dc.relation.ispartof	Swine day, 1995	en_US
dc.relation.ispartof	Kansas Agricultural Experiment Station contribution; no. 96-140-S	en_US
dc.relation.ispartof	Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 746	en_US
dc.subject	Swine	en_US
dc.subject	Irradiation	en_US
dc.subject	Flavor	en_US
dc.subject	Aroma	en_US
dc.title	Flavor and aroma of low-dose irradiated, boneless, pork chops	en_US
dc.type	Conference paper	en_US
dc.date.published	1995	en_US
dc.citation.epage	134	en_US
dc.citation.spage	131	en_US
dc.description.conference	Swine Day, Manhattan, KS, November 16, 1995	en_US
dc.contributor.authoreid	dkropf	en_US
dc.contributor.authoreid	eciv	en_US
dc.contributor.authoreid	hhunt	en_US
dc.contributor.authoreid	jmarsden	en_US
dc.contributor.authoreid	sstroda	en_US
dc.contributor.authoreid	ckastner	en_US