Irradiation had minimal effects on flavor
and texture of frozen or chilled vacuum-packaged
boneless beef steaks. A dose level of
3.5 kilograys (kGy) reduced beef aroma in
chilled steaks. Irradiation did not influence
internal or external cooked color, most raw
color traits, cooking loss, pH, oxidative
rancidity, or Warner-Bratzler shear force in
chilled or frozen boneless steaks. PVC-wrapped
controls were less red than irradiated
steaks after 5 days of display. Exposure to
oxygen by repackaging into oxygen-permeable
film increased oxidative rancidity after display.
Vacuum-packaging, in combination with
irradiation, enables boneless beef steaks to be
stored and/or displayed up to 28 days with
minimal effects on color, oxidative rancidity,
and bacterial counts.
