IRRADIATED GROUND-BEEF - SENSORY AND QUALITY CHANGES DURING STORAGE UNDER VARIOUS PACKAGING CONDITIONS

Ground beef patties (irradiated with 2 kGy and nonirradiated) were pac kaged using oxygen permeable (polyolefin) or oxygen impermeable materi al (polyethylene), Samples were irradiated in air and stored in air; i rradiated under vacuum and stored under vacuum; or irradiated under va cuum and stored in air, Changes in flavor, texture, juiciness or after taste were evaluated after either 1 or 7 days storage at -25 degrees C prior to cooking. Irradiated ''Vac/Air'' samples were more tender, ir radiated ''Vac'' samples were more moist, and irradiated ''Air'' sampl es had the least aftertaste, A 3 log(10) reduction in total aerobic co unts was detected immediately after irradiation. No difference in lipi d oxidation was found within the first week of storage, regardless of packaging atmosphere. Shelf life of ground beef patties was extended 5 5 days at 4 degrees C.