A STUDY OF FLAVOR OF IRRADIATED MEAT

Work accomplished during the 2-year contract period is reported in three major areas: (1) evaluation and selection of methods for sample preparation and sensory panel presentation, (2) review, selection, and evaluation of psychophysical techniques for sensory panel studies, and (3) review, selection, and study of chemical compounds identified in the volatiles of irradiated beef for their relative contribution to irradiation odor. From various possible means of preparing and presenting chemicals for irradiation odor evaluation, the use of a fresh ground beef carrier, to which chemical(s) were added, was selected. A sensory panel was selected and trained for the odor evaluations. Of four psychophysical methods reviewed, two were used and evaluated during the project: (1) an intensity rating method, scaled from none to extreme, to judge the quantity of irradiation odor contributed by chemicals, and (2) matching-standards technique, to determine qualitative odor attributes and to judge their degree of similarity to nine odor standards. From literature reviewed, 29 chemical compounds were selected for study of their relative contribution to irradiation odor. Evidence from irradiation odor intensity data is presented which indicates that certain of the compounds studied may make a significant contri bution to irradiation odor.