Irradiation did not influence bitter, bloody,
burnt, chemical, fat-like, juiciness, liver-like,
beef identity, metallic, rancid, sour, sweet, and
toughness flavor/textural attributes, beef aroma,
or off-odor in precooked ground beef patties.
Irradiation slightly increased the animal hair
flavor note, but intensity levels were <1 on the
15-point sensory scale. Except for 10% fat non-irradiated
controls, reheated precooked patties
had a slight sour, ammonia-like, top note.
Irradiation at 3.5 kilograys (kGy) increased
external redness in vacuum-packaged patties,
but not in aerobic packages. Aerobic packaging
with or without irradiation decreased external
precooked redness. Oxidative rancidity
increased when patties were irradiated in
aerobic but not in vacuum packages. Reduction
of oxygen in vacuum bags extended the shelf
life of the precooked ground beef patties, at
least in terms of oxidative rancidity. Precooking
ground beef patties, irrespective of irradiation
or packaging type, posed sensory disadvantages,
and improvements to the precooking process
are needed before irradiating at low-dose levels
is appropriate.
