Keywords
Swine day, 1995; Kansas Agricultural Experiment Station contribution; no. 96-140-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 746; Swine; Irradiation; Flavor; Aroma
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.; Swine Day, Manhattan, KS, November 16, 1995
First page
131
Last page
134
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Recommended Citation
Luchsinger, S E.; Garcia, Zepeda C.M.; Chambers, Edgar IV; Hollingsworth, M E.; Hunt, Melvin C.; Marsden, James L.; Stroda, Sally L.; Rubio, Canas E. J; Kastner, Curtis L.; Kuecker, W G.; Mata, T; and Kropf, Donald H.
(1995)
"Flavor and aroma of low-dose irradiated, boneless, pork chops,"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
10.
https://doi.org/10.4148/2378-5977.6449
