Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties

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dc.contributor.author Luchsinger, S.E.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Garc a Zepeda, C.M.
dc.contributor.author Marsden, James L.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Hollingsworth, M.E.
dc.contributor.author Stroda, Sally L.
dc.contributor.author Chambers, Edgar, IV
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-09-03T20:59:00Z
dc.date.available 2010-09-03T20:59:00Z
dc.date.issued 2010-09-03T20:59:00Z
dc.identifier.uri http://hdl.handle.net/2097/4839
dc.description.abstract Irradiation did not influence bitter, bloody, burnt, chemical, fat-like, juiciness, liver-like, beef identity, metallic, rancid, sour, sweet, and toughness flavor/textural attributes, beef aroma, or off-odor in precooked ground beef patties. Irradiation slightly increased the animal hair flavor note, but intensity levels were <1 on the 15-point sensory scale. Except for 10% fat non-irradiated controls, reheated precooked patties had a slight sour, ammonia-like, top note. Irradiation at 3.5 kilograys (kGy) increased external redness in vacuum-packaged patties, but not in aerobic packages. Aerobic packaging with or without irradiation decreased external precooked redness. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Reduction of oxygen in vacuum bags extended the shelf life of the precooked ground beef patties, at least in terms of oxidative rancidity. Precooking ground beef patties, irrespective of irradiation or packaging type, posed sensory disadvantages, and improvements to the precooking process are needed before irradiating at low-dose levels is appropriate. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1996 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 96-334-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 756 en_US
dc.subject Beef en_US
dc.subject Irradiation en_US
dc.subject Ground beef en_US
dc.subject Precooked en_US
dc.subject Sensory en_US
dc.subject Color en_US
dc.title Sensory traits, color, and shelf life of low-dose irradiated, precooked, ground beef patties en_US
dc.type Conference paper en_US
dc.date.published 1996 en_US
dc.citation.epage 13 en_US
dc.citation.spage 11 en_US
dc.description.conference Cattlemen's Day, 1996, Kansas State University, Manhattan, KS, March 1, 1996 en_US
dc.contributor.authoreid jmarsden en_US
dc.contributor.authoreid sstroda en_US
dc.contributor.authoreid eciv en_US
dc.contributor.authoreid ckastner en_US


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