Sensory traits, color, and shelf life of low-dose irradiated, raw, ground beef patties

摘要

Irradiation of raw ground beef patties hadminimal effects on flavor and aroma of pattiesafter cooking. Oxidative rancidity increasedwhen patties were irradiated in aerobic but notin vacuum packages. Irradiation of vacuum-packagedground beef patties produced a morestable color. In both packaging types,irradiation significantly reduced microbialgrowth during storage.