| 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. |
