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
