Abstract
ABSTRACT: The effects of packaging atmosphere (aerobic, vacuum, or modified atmosphere with carbon monoxide) on ground beef treated with ionizing radiation were investigated. Measurements of color (CIE L*, a*, b*), lipid oxidation (TBA value), and sensory quality were conducted during 28 d of storage at refrigerated (0 to 2°C) temperatures. Irradiation significantly (p> 0.001) decreased color scores and increased TBA and off‐odor scores. The MAP + CO treatments increased the L* and a* values (p < 0.001), regardless of irradiation dose. The TBA values for MAP + CO‐packaged samples were well below the levels considered “rancid” (about 1.0). In addition, sensory scores indicated minimal production of irradiation off‐odors with MAP + CO packaging.
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