Steak processing conditions

The effects of seven processing variables which, on the basis of previous literature reports (7, 27) and our chemical studies on model systems, might affect the irradiation flavor intensity or consumer acceptance of irradiated steaks were evaluated in statistically designed and analyzed experiments. Steaks were then prepared using the processing conditions shown to be optimum by these experiments and evaluated for consumer acceptance and storage stability. 

The results of the process variable study reported above, along with our previous study (31) of steak preparation variables, lead us to recommend the processing conditions in Table IX for preparing shelf-stable beefsteaks of maximum acceptability. The processing variables having the greatest effects on irradiation flavor intensity and organoleptic acceptability are... 

Table X. Responses of Consumer Panel to Irradiated (6 Megarads at — 196°C.) and Nonirradiated Steaks Prepared Using Optimum Processing Conditions...

Storage Tests. Steaks prepared using the processing conditions in Table IX were evaluated at intervals in a one-year room temperature (24°C.) storage test. One set of samples taken from a single U. S. Choice round was irradiated to 3.0 megarads at room temperature to serve as internal panel controls. These samples were held at 24°C. for 1 week and then placed in — 20°C. storage. 

A number of studies have been conducted to determine residual levels of chlorite and chlorate following treatment with ASC solutions applied under different conditions for the following food categories that are proposed to be treated by the processing aid poultry carcass, chicken breast, red meat (steak, processed, comminuted orformed), seafood and freshwater fish (fresh salmon, catfish, scallops and shrimps) and fruits and vegetables (whole apple, orange, strawberries, carrot and cucumber, lettuce) (Ecolab Inc., 2006). 

The levels of chlorite and chlorate were determined in red meat steak under maximized treatment conditions. This was a pre-chill study consisting of ASC spray for 5-15 s at 1200 mg sodium chlorite/l and pH 2.5, applied on the red meat steak, followed by a 30-s post-removal drip period and by a 1 - to 2-s water rinse or air dry. The levels of chlorite and chlorate in the red meat steak remained below 0.1 mg/kg and 0.22 mg/kg steak (levels detected in both test and control samples), respectively, immediately after treatment. When processed, comminuted orformed meats (hot dog) were submitted to an ASC spray or a dip of 1200 mg sodium chlorite/l... 

---