Abstract
ABSTRACT Effects of irradiation (2 kGy) of ground beef from trimmings aged 3, 6, or 9 days postmortem (PM) and packaged aerobically or anaerobically on lean color and aroma were investigated. Irradiation increased off‐odors and reduced color scores and Hunter a* (redness) and b* (yellowness) values (P < 0.05). Aerobic packaging increased (P < 0.05) off‐odors and Hunter L* (lightness) and b* values while reducing color scores and a* values. Irradiated patties made from trimmings of the shortest aged meat, 3‐days, had higher color scores and a* values, compared to irradiated samples aged 6‐ and 9‐days PM (P < 0.05). Irradiated patties packaged aerobically had more (P < 0.05) off‐odors, hue angle and L* and b* values and lower color scores and a* values when compared to irradiated anaerobic patties. Thus, irradiated beef patties should be made of short aged trimmings and anaerobically packaged to prevent discoloration and off‐odors.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
