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

Date

2010-09-03T20:58:46Z

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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.

Description

Keywords

Beef, Irradiation, Ground beef, Sensory, Color

Citation