Degree Type

Thesis

Date of Award

2008

Degree Name

Master of Science

Department

Animal Science

First Advisor

Dennis G. Olson

Abstract

The effects of irradiation (1.1 kGy, and 2.2 kGy) on bologna and frankfurters were measured to determine if variations in geometric size create differences in quality of irradiated ready-to-eat meats. The characteristics measured included oxidation (TBARS values), color (CIE L*, a*, b*), pH, texture, proximate analysis and sensory attributes. Sensory was completed on bologna and frankfurters served cold and then again hot. Irradiation up to 2.2 kGy had no effect on color, TBARS values, or texture of vacuum packaged bologna and frankfurters. Irradiation significantly (P < 0.05) lowered aroma and flavor scores while increasing off-aroma and off-flavor scores in product served cold, but was not significant when the product was served hot. Geometric size did not create differences in quality of irradiated bologna and frankfurters but serving temperature did.

Copyright Owner

Adam L. Krause

Language

en

Date Available

2012-04-30

File Format

application/pdf

File Size

70 pages

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