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

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dc.contributor.author Luchsinger, S.E.
dc.contributor.author Garcia Zepeda, C.M.
dc.contributor.author Chambers, Edgar, IV
dc.contributor.author Hollingsworth, M.E.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Marsden, James L.
dc.contributor.author Stroda, Sally L.
dc.contributor.author Rubio Canas, E.J.
dc.contributor.author Kastner, Curtis L.
dc.contributor.author Kuecker, W.G.
dc.contributor.author Mata, T.
dc.contributor.author Kropf, Donald H.
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

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