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Storage and packaging effects on sensory and color characteristics of ground beef |
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| Authors: | Montgomery J L Parrish F C Olson D G Dickson J S Niebuhr S |
| Affiliation: | a Intervet Inc., 405 State Street, PO Box 318, Millsboro, DE 19966, USA b Departments of Animal Science and Food Science and Human Nutrition, Iowa State University, 215 Meat Laboratory, Ames, IA 50011, USA c Department of Microbiology, Immunology, and Preventive Medicine, USA |
| Abstract: | Effects of irradiation (2 kGy) of ground beef patties from trimmings stored aerobically for 0 or 6 days on lean color, odor, and sensory attributes were investigated. Beef trimings were coarse ground and split into 2 groups. Group one was fine ground, pattied, and packaged immediately; group-two was stored 6 days then fine ground, pattied, and packaged. Irradiated beef patties had greater (P<0.05) off-odors, and off-flavors, lower (P<0.05) CIE L*, a* and b* and saturation indexes values (P<0.05) after four days of storage at 0±1 °C. Irradiation of patties produced from trimmings aged an extra 6 days resulted in increased (P<0.05) saturation indexes and b* values, but not off-odors when compared to non-aged and irradiated patties. Thus, the production of irradiated beef patties should utilize beef trimmings with the shortest postmortem aging time and a dose of less than 2 kGy to minimize discoloration and off-odors. |
| Keywords: | Beef Irradiation Vacuum packaging Color Sensory evaluations |
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