Meat

The Effects of Low Dose Irradiation and Storage Time on Aroma of Fresh Beef Patties in Anaerobic Packaging

Authors
  • J. L. Montgomery (Iowa State University)
  • F. C. Parrish (Iowa State University)
  • D. G. Olson (Iowa State University)

Abstract

The effects of electron beam irradiation, anaerobic packaging, and storage times on the aroma of raw ground beef patties were investigated. Patties were coarse ground at three days postmortem, and then fine ground and packaged at three, six, and nine days postmortem. Patties were irradiated immediately after packaging, or three days after packaging at 2 kGy, and then stored at 2.5 °C ñ1.5 °C for four days. Non-irradiated controls were held under similar conditions. After four days of storage for each postmortem time (three, six, and nine days), sensory aroma evaluations were performed on all samples. Irradiated and non-irradiated patties with the shortest postmortem storage times had the most desirable aroma scores. Controls had significantly (p £ .05) more desirable aroma scores than irradiated patties.

Keywords: ASL R1464

How to Cite:

Montgomery, J. L., Parrish, F. C. & Olson, D. G., (1998) “The Effects of Low Dose Irradiation and Storage Time on Aroma of Fresh Beef Patties in Anaerobic Packaging”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 1998
Peer Reviewed