title: Effects of ionizing irradiation and hydrostatic pressure on Escherichia coli O157:H7 inactivation, chemical composition, and sensory acceptability of ground beef patties.
abstract: A randomized complete block design with three replications was utilized to determine the effects of ionizing irradiation and hydrostatic pressure on the inactivation of Escherichia coli O157:H7, volatile composition, and consumer acceptability (n=155) of frozen ground beef patties. E-beam and X-ray irradiation (2kGy) inactivated E. coli O157:H7 below the limit of detection, while hydrostatic pressure treatment (300mPa for 5min at 4°C) did not inactivate this pathogen. Solid-phase microextraction (SPME) was used to extract volatile compounds from treated ground beef patties. Irradiation and hydrostatic pressure altered the volatile composition (P<0.05) of the ground beef patties in respect to radiolytic products. However, results were inconclusive on whether these differences were great enough to use this method to differentiate between irradiated and non-irradiated samples in a commercial setting. Irradiation did not affect (P>0.05) consumer acceptability of ground beef patties when compared to untreated samples, but hydrostatic pressure caused decreased acceptability (P<0.05) when compared to other treatments.
authors.affiliation: Department of Food Science, Nutrition, and Health Promotion, P.O. Box 9805, Mississippi State University, Mississippi State, MS 39762, USA.
authors.forename: M W
authors.initials: MW
authors.lastname: Schilling
authors.forename: Y
authors.initials: Y
authors.lastname: Yoon
authors.forename: O
authors.initials: O
authors.lastname: Tokarskyy
authors.forename: A J
authors.initials: AJ
authors.lastname: Pham
authors.forename: R C
authors.initials: RC
authors.lastname: Williams
authors.forename: D L
authors.initials: DL
authors.lastname: Marshall