Storage and packaging effects on sensory and color characteristics of ground beef

Storage and packaging effects on sensory and color characteristics of ground beef

Effects of irradiation (2 kGy) of ground beef patties from trimmings stored aerobically for 0 or 6 days on lean color, odor, and sensory attributes were investigated. Beef trimings were coarse ground and split into 2 groups. Group one was fine ground, pattied, and packaged immediately; group-two was...

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Veröffentlicht in:Meat science 2003-08, Vol.64 (4), p.357-363
Hauptverfasser: Montgomery, J.L., Parrish, F.C., Olson, D.G., Dickson, J.S., Niebuhr, S.
Format: Artikel
Sprache:eng
Schlagworte:
Beef
Biological and medical sciences
Color
Food industries
Fundamental and applied biological sciences. Psychology
Irradiation
Meat and meat product industries
Sensory evaluations
Vacuum packaging
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Zusammenfassung:Effects of irradiation (2 kGy) of ground beef patties from trimmings stored aerobically for 0 or 6 days on lean color, odor, and sensory attributes were investigated. Beef trimings were coarse ground and split into 2 groups. Group one was fine ground, pattied, and packaged immediately; group-two was stored 6 days then fine ground, pattied, and packaged. Irradiated beef patties had greater ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00171-7