Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef |
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| Authors: | E.A. Kusmider J.G. Sebranek S.M. Lonergan M.S. Honeyman |
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| Affiliation: | Authors Kusmider, Sebranek, Lonergan, and Honeyman are affiliated with Iowa State Univ., 215 Meat Lab, Ames, IA 50011-3150. Direct inquiries to author Sebranek (E-mail: ). |
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| Abstract: | ABSTRACT: The effects of packaging atmosphere (aerobic, vacuum, or modified atmosphere with carbon monoxide) on ground beef treated with ionizing radiation were investigated. Measurements of color (CIE L*, a*, b*), lipid oxidation (TBA value), and sensory quality were conducted during 28 d of storage at refrigerated (0 to 2°C) temperatures. Irradiation significantly ( p > 0.001) decreased color scores and increased TBA and off-odor scores. The MAP + CO treatments increased the L* and a* values ( p < 0.001), regardless of irradiation dose. The TBA values for MAP + CO-packaged samples were well below the levels considered "rancid" (about 1.0). In addition, sensory scores indicated minimal production of irradiation off-odors with MAP + CO packaging. |
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| Keywords: | irradiation carbon monoxide ground beef color |
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