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dc.citation.epage10en_US
dc.citation.spage8en_US
dc.contributor.authorLuchsinger, S.E.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorGarc a Zepeda, C.M.
dc.contributor.authorMarsden, James L.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorHollingsworth, M.E.
dc.contributor.authorStroda, Sally L.
dc.contributor.authorChambers, Edgar, IV
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidjmarsdenen_US
dc.contributor.authoreidsstrodaen_US
dc.contributor.authoreideciven_US
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-09-03T20:58:46Z
dc.date.available2010-09-03T20:58:46Z
dc.date.issued2010-09-03T20:58:46Z
dc.date.published1996en_US
dc.description.abstractIrradiation 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.description.conferenceCattlemen's Day, 1996, Kansas State University, Manhattan, KS, March 1, 1996en_US
dc.identifier.urihttp://hdl.handle.net/2097/4838
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1996en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 96-334-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 756en_US
dc.subjectBeefen_US
dc.subjectIrradiationen_US
dc.subjectGround beefen_US
dc.subjectSensoryen_US
dc.subjectColoren_US
dc.titleSensory traits, color, and shelf life of low-dose irradiated, raw, ground beef pattiesen_US
dc.typeConference paperen_US

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