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


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.


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