Abstract
Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal or external cooked color, most raw color traits, cooking loss, pH, oxidative rancidity, or Warner-Bratzler shear force in chilled or frozen boneless steaks. PVC-wrapped controls were less red than irradiated steaks after 5 days of display. Exposure to oxygen by repackaging into oxygen-permeable film increased oxidative rancidity after display. Vacuum-packaging, in combination with irradiation, enables boneless beef steaks to be stored and/or displayed up to 28 days with minimal effects on color, oxidative rancidity, and bacterial counts.
Highlights
Consumers are concerned ab out food-borne infections, and irradiation of meat produced under a program of good manufacturing processes can reduce this problem
PVCwrapped controls were less red than irradiated steaks after 5 days of display
Animal hair-fat, animal hair-lean, burnt, chemical-fat, chemical-lean, and rancid-fat flavor intensities were in consistent, but less than 1 on the sensory scale, too low to be detected by most consumers
Summary
Consumers are concerned ab out food-borne infections, and irradiation of meat produced under a program of good manufacturing processes can reduce this problem. Our objective was to determine flavor, aroma, color, and shelf life of boneless beef steaks in one of two packaging systems (vacuum and/or PVC film) and exposed to two dose levels (2 and 3.5 kGy) of nonradioactive irradiation or not irradiated. Steaks were stored for about 60 hr, removed, boxed, and shipped either under dry ice or chilled to arrive within 6 hr at Iowa State University s irradiation facili ty. After stabilizing product temperature to either 4 EF or 36EF overnight, steaks w ere treated with either 2.0 or 3.5 kilograys (kG y) of nonradioactive X-rays or not irradiated, shipped back to KSU. After 14 days, onehalf of the chilled steaks were placed onto styrofoam trays, covered with oxygenpermeable PVC film, and allowed to bloom overnight at 30 EF
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