Irradiated Meats . I. Storage Stability of Cooked and Raw Meat

Abstract

A comparison was made of the storage stability of irradiated (2.1 Mrad) cooked and raw meats. Stability during storage was evaluated periodically by determining the relative preference for the irradiated meat items by human subjects. Preference for cooked irradiated meats over uncooked irradiated meats stored at room temperature became evident early. After 9 months' storage, the raw meats at 72 deg F had deteriorated in terms of low preference scores and quality to the point where they were eliminated from the 16-month evaluations. Cooked items stored at 72 deg F were slightly preferred over the raw samples held at 40 deg F, but only in 2 cases, beef roasts and pork chops, were the cooked samples significantly preferred after 9 months' storage. However, after 16 months' storage, for 7 of 9 meats tested, the cooked samples were significantly preferred over the refrigerated raw samples. Thus, cooking prior to radiation increased the storage stability of the meats. Repacking for the 72- hr Clearance period prior to sensory evaluation had no effect on preference ratings. Hence the suppositions that resealing might reduce oxidative changes, while leaving the cans open might permit disposal of unpleasant volatiles could not be demonstrated. The technological advantagemore » of heat inactivation of the enzymes in meat before exposure to sterilization by gamma radiation is emphasized. (H.H.D.)« less