Sensory traits, color, and shelf life of low-dose irradiated, raw, 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 2010-09-03T20:58:46Z
dc.date.available 2010-09-03T20:58:46Z
dc.date.issued 2010-09-03T20:58:46Z
dc.identifier.uri http://hdl.handle.net/2097/4838
dc.description.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. 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 Sensory en_US
dc.subject Color en_US
dc.title Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties en_US
dc.type Conference paper en_US
dc.date.published 1996 en_US
dc.citation.epage 10 en_US
dc.citation.spage 8 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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