Abstract
ABSTRACTThis study evaluated nonirradiated and irradiated beef patties of good and poor color using descriptive analysis and consumer panels. A trained descriptive analysis panel (n = 10) evaluated samples on a 10‐cm unstructured line scale anchored on both ends. Consumers (n = 94) rated patties on a nine‐point hedonic scale where 1 = dislike extremely and 9 = like extremely. Irradiated patties were less gray and redder (P< 0.05) in external appearance than controls. Irradiated patties with poor color had a drier (P< 0.05) surface appearance than controls and irradiated patties with good color. Irradiated patties with good color had a mister mouthfeel (P< 0.05) than irradiated patties with poor color. Irradiated beef patties with good color had higher liking of juiciness ratings than controls (P< 0.05). however, no difference was detected between good and poor color irradiated patties (P > 0.05). There were no treatment differences for overall liking of the beef patties (P > 0.05).
Published Version
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