N. Lefebvre et al., IMPROVEMENT OF SHELF-LIFE AND WHOLESOMENESS OF GROUND-BEEF BY IRRADIATION .2. CHEMICAL-ANALYSIS AND SENSORY EVALUATION, Meat science, 36(3), 1994, pp. 371-380
Lean ground beef was exposed to three dose levels of gamma radiations
(Cobalt-60) (1.0, 2.5 and 5.0 kGy). Chemical indices monitored through
out the storage period (16 days, 4-degrees-C) included pH, free fatty
acids and peroxides. Irradiation clearly contributed to a diminution o
f the pH and an increase of the peroxides. Free fatty acids were not a
ffected. The 10 non-expert panellists indicated a noticeable effect of
irradiation on the odour and colour of the raw product. The odour and
flavour of the irradiated cooked ground beef was slightly disliked wh
ile no difference was perceived in the colour and texture of the cooke
d irradiated ground beef. Following these considerations, it is recomm
ended that ground beef be treated with a low dose (such as 1 kGy).