EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS

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Abstract
Radappertized corned beef briskets were prepared with and without the addition of water‐soluble spices using various levels of sodium nitrate, NaNO3 (0, 150, and 600 ppm) and sodium nitrite, NaNO2 (0, 25, 150 ppm) and gamma‐irradiation processed at three dose levels (2.5, 3.5 and 4.5 kJoules/kg at three irradiation temperatures (0, −30°Cand −80°C). Sensory characteristics and preference rating were determined by sensory or consumer‐type panels. Color intensities were determined by expert technological panels and by measurements of reflectance with a tristimulus reflectrometer. Increasing the irradiation temperature resulted in decreasing the ratings for the sensory characteristics. Significant differences were found in the ratings for sensory characteristics and preference of samples with the high vs low additions of NaNO2 and NaNO3. Color intensities decreased when only NaNO3 (without NaNO2) or 25 ppm addition of NaNO2 was used. Color ratings were significantly affected by irradiation dose and temperature.