Flavor and aroma of low-dose irradiated, boneless, pork chops
Date
2010-03-12T21:27:16Z
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
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.
Description
Keywords
Swine, Irradiation, Flavor, Aroma