SENSORY ANALYSIS OF IRRADIATED GROUND-BEEF PATTIES AND WHOLE MUSCLE BEEF

The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiati on on flavor, texture and aroma were compared to nonirradiated control s for (1) frozen raw and precooked, ground beef patties with 10 and 22 % fat packaged in vacuum or aerobically; (2) frozen, vacuum-packaged, boneless beef steaks; and (3) chilled, vacuum-packaged, boneless, beef steaks that were repackaged in an oxygen-permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descripti ve panel for fifteen sensory attributes for ground beef patties and ei ghteen sensory attributes for whole muscle beef. Irradiation had minim al effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum-packaged , chilled, boneless, beefsteaks. Reintroduction of oxygen to irradiate d beef by repackaging into PVC film after vacuum aging increased liver -like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.) .