title: Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP.
abstract: The objective of this research was to extend ground beef retail display life using antioxidants, reductants, and/or TSP treatments combined with electron beam irradiation. Ground beef was produced with added butylated hydroxyanisole (BHA) plus butylated hydroxytoluene (BHT) with the following combinations; (1) ascorbate; (2) trisodium phosphate(buffer); (3) erythorbate; (1) and (2); (1) and (3); (1), (2), and (3); and an untreated control, C. Half of the treated samples were irradiated (I) at 2.0kGy-absorbed dose under a nitrogen atmosphere, half remained non-irradiated (N). Samples were displayed under atmospheric oxygen and evaluated for total aerobic plate count (TPC), thiobarbituric acid reactive substances (TBARS) and instrumental color during 9d of simulated retail display (SRD). Controls had the highest (P<0.05) TBARS value and the lowest (P<0.05) redness (CIE a∗), proportion of oxymyoglobin and vividness. Treated irradiated samples were just as red and vivid on SRD day 9 as the non-irradiated untreated control at day 0. Treatments stabilized color and lipids of ground beef after irradiation and during SRD.
authors: Department of Food Science, University of Arkansas, Fayetteville, AR 72704, United States.
authors: D Q
authors: DQ
authors: Duong
authors: P G
authors: PG
authors: Crandall
authors: F W
authors: FW
authors: Pohlman
authors: C A
authors: CA
authors: O'Bryan
authors: C W
authors: CW
authors: Balentine
authors: A
authors: A
authors: Castillo