Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties (1996)

Authors

S.E. Luchsinger
Donald H. Kropf
C.M. Garc a Zepeda
James L. Marsden
Melvin C. Hunt
M.E. Hollingsworth
Sally L. Stroda
Edgar Chambers
Curtis L. Kastner

Keywords

Cattlemen's Day, 1996; Kansas Agricultural Experiment Station contribution; no. 96-334-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 756; Beef; Irradiation; Ground beef; Sensory; Color

Abstract

Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of vacuum-packaged ground beef patties produced a more stable color. In both packaging types, irradiation significantly reduced microbial growth during storage.

Recommended Citation

Luchsinger, S.E.; Kropf, Donald H.; Garc a Zepeda, C.M.; Marsden, James L.; Hunt, Melvin C.; Hollingsworth, M.E.; Stroda, Sally L.; Chambers, Edgar; and Kastner, Curtis L. (1996) "Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties (1996)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1959