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

S.E. Luchsinger, Donald H. Kropf, C.M. Garc a Zepeda, James L. Marsden, Melvin C. Hunt, M.E. Hollingsworth, Sally L. Stroda, Edgar Chambers, Curtis L. Kastner
1996 Kansas Agricultural Experiment Station Research Reports  
Irradiation of raw ground beef patties had minimal effects on flavor and aroma of patties after cooking. Oxidative rancidity increased when patties were irradiated in aerobic but not in vacuum packages. Irradiation of vacuum-packaged ground beef patties produced a more stable color. In both packaging types, irradiation significantly reduced microbial growth during storage.
doi:10.4148/2378-5977.1959 fatcat:j33pw422qjc5pfmhehmusobl74