title: Storage and packaging effects on sensory and color characteristics of ground beef.
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.
authors: Intervet Inc., 405 State Street, PO Box 318, Millsboro, DE 19966, USA.
authors: J L
authors: JL
authors: Montgomery
authors: F C
authors: FC
authors: Parrish
authors: D G
authors: DG
authors: Olson
authors: J S
authors: JS
authors: Dickson
authors: S
authors: S
authors: Niebuhr