This research focused on the effects of an
electron beam irradiation treatment with the
Repetitive High Energy Pulsed Power (PHEPP)
accelerator at Sandia National Laboratories.
Test variables included irradiation/storage
temperatures (30 or 0°F), packaging environments
(aerobic or nitrogen-flushed), and irradiation
dose (0, 1.5, or 3.0 kGy). Ground beef
patties formulated to a target fat level of 20%
were packaged in barrier film under nitrogen (ca
= 400 ppm residual oxygen) or sealed in aerobic
packages (no vacuum), stored, and irradiated
chilled or frozen. Thiamin and riboflavin
levels were not affected (P>.05) by irradiation
dose. Thiamin content of irradiated patties was
greater for frozen vs. chilled and for nitrogenpackaged
vs. aerobically packaged product.
Riboflavin content was greater in frozen patties
that were nitrogen packaged. Electron beam
pasteurization by this method did not affect
thiamin or riboflavin concentration of treated
ground beef patties.
