Animal Products

Packaging Determines Color and Odor of Irradiated Ground Beef

  • Ki C. Nam (Iowa State University)
  • Byung R. Min (Iowa State University)
  • Kyung Y. Ko (Iowa State University)
  • Eun J. Lee (Iowa State University)
  • Joseph C. Cordray (Iowa State University)
  • Dong U. Ahn (Iowa State University)


Irradiation of ground beef under aerobic conditions oxidized myoglobin and drastically reduced color a*-values. Under vacuum or non-oxygen conditions, however, irradiation did not influence the redness of ground beef. Also, the red color of ground beef was maintained even after the irradiated beef was exposed to aerobic conditions. Vacuum-packaged irradiated ground beef had lower metmyoglobin content and lower oxidation-reduction potential than the aerobically packaged ones. Irradiating ground beef under vacuum-packaging conditions was also advantageous in preventing lipid oxidation and aldehydes production. Vacuum-packaged irradiated beef, however, produced high levels of sulfur volatiles during irradiation and maintained their levels during storage, which resulted in the production of characteristic irradiation off-odor. Double-packaging (V3/A3: vacuum-packaging during irradiation and the first 3 days of storage and then aerobic-packaging for the remaining 3 days) was an effective alternative in maintaining original beef color (red), and minimizing lipid oxidation and irradiation off-odor. The levels of off-odor volatiles in double-packaged irradiated ground beef were comparable to that of aerobically packaged ones, and the degree of lipid oxidation and color changes were close to those of vacuum-packaged ones. Ascorbic acid at 200 ppm level was not effective in preventing color changes and lipid oxidation in irradiated ground beef under aerobic conditions, but was helpful in minimizing quality changes in doublepackaged irradiated ground beef. This suggested that preventing oxygen contact from meat during irradiation and early storage period (V3/A3 double-packaging) and doublepackaging+ascorbic acid combination are excellent strategies to prevent off-odor production and color changes in irradiated ground beef. Developing methods that can prevent quality changes of irradiated beef is important for the implication of irradiation, which will improve the safety of beef.

Keywords: ASL R2264

How to Cite:

Nam, K. C., Min, B. R., Ko, K. Y., Lee, E. J., Cordray, J. C. & Ahn, D. U., (2008) “Packaging Determines Color and Odor of Irradiated Ground Beef”, Iowa State University Animal Industry Report 5(1). doi:

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Published on
01 Jan 2008
Peer Reviewed