Liha töötlemine
It was noted that off-flavors such as
information when the amount of exudate
rancidity increased with increasing doses of
varies betweens cooking sessions; assessors
irradiation. Doses above 1.0 KGy were iden-
also need to be present at the time of cooking.
tified as significantly different from nonirra-
A possible solution was to photograph
diated samples.
successive cooking trials of bacon and build
up what was essentially a photographic stan-
dard. This procedure was adopted by Sheard
Pâté
et al. (2001). Assessors were given 20
photographs of bacon that had been fried. Siret and Issanchou (2000) investigated the
annaabi.ee 
