Abstract
The objective of this study was to evaluate the influence of irradiation dose on color of CO-modified atmosphere packaging packaged beef during storage. Beef cubes were placed in glass containers, gas-flushed with CO/CO2/N2 then refrigerated for 22 days. Raw beef, sweaty and rancid odors decreased during storage. Samples irradiated at <1.0 kGy were visually redder and had higher a* values than those irradiated at higher doses. Visual green color of samples irradiated at the higher doses increased during storage. The chroma of all samples decreased over time, indicating that sample color was becoming less intense. Hue angles increased, indicating they were becoming less red. PRACTICAL APPLICATIONS Preserving the color of beef during the irradiation process would allow the practice to produce a more consumer-acceptable product. Use of carbon monoxide, which binds strongly to myoglobin, has the potential for stabilizing color. Understanding the range of irradiation dose within which this is useful is important. In addition, alterations in product odor due to irradiation even if the color was stable could have detrimental effects on product acceptability.
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