Irradiated ground beef: Sensory and quality changes during storage under various packaging conditions Academic Article

abstract

• Ground beef patties (irradiated with 2 kGy and nonirradiated) were packaged using oxygen permeable (polyolefin) or oxygen impermeable material (polyethylene). Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavor, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at -25C prior to cooking. Irradiated 'Vac/Air' samples were more tender, irradiated 'Vac' samples were more moist, and irradiated 'Air' samples had the least aftertaste. A 3 log10 reduction in total aerobic counts was detected immediately after irradiation. No difference in lipid oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 55 days at 4C.

authors

• Murano, Elsa
• Murano, Peter

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Murano, P. S., Murano, E. A., & Olson, D. G.

citation count

• 58

complete list of authors

• Murano, PS||Murano, EA||Olson, DG

publication date

• January 1998

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Atmosphere
• Beef Patties
• Irradiation
• Sensory Microbiology

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1998.tb15783.x

start page

• 548

end page

• 551

volume

• 63

issue

• 3

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1998.tb15783.x