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Montgomery JL, Parrish FC, Olson DG, et al. Storage and packaging effects on sensory and color characteristics of ground beef. Meat Sci. 2003;64(4):357-63doi: 10.1016/S0309-1740(02)00171-7.
Montgomery, J. L., Parrish, F. C., Olson, D. G., Dickson, J. S., & Niebuhr, S. (2003). Storage and packaging effects on sensory and color characteristics of ground beef. Meat science, 64(4), 357-63. https://doi.org/10.1016/S0309-1740(02)00171-7
Montgomery, J L, et al. "Storage and packaging effects on sensory and color characteristics of ground beef." Meat science vol. 64,4 (2003): 357-63. doi: https://doi.org/10.1016/S0309-1740(02)00171-7
Montgomery JL, Parrish FC, Olson DG, Dickson JS, Niebuhr S. Storage and packaging effects on sensory and color characteristics of ground beef. Meat Sci. 2003 Aug;64(4):357-63. doi: 10.1016/S0309-1740(02)00171-7. PMID: 22063115.
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Meat Sci. 2003 Aug;64(4):357-63. doi: 10.1016/S0309-1740(02)00171-7.

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

Meat science

J L Montgomery, F C Parrish, D G Olson, J S Dickson, S Niebuhr

Affiliations

  1. Intervet Inc., 405 State Street, PO Box 318, Millsboro, DE 19966, USA.

PMID: 22063115 DOI: 10.1016/S0309-1740(02)00171-7

Abstract

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<0.05) off-odors, and off-flavors, lower (P<0.05) CIE L(∗), a(∗) and b(∗) and saturation indexes values (P<0.05) after four days of storage at 0±1 °C. Irradiation of patties produced from trimmings aged an extra 6 days resulted in increased (P<0.05) saturation indexes and b(∗) values, but not off-odors when compared to non-aged and irradiated patties. Thus, the production of irradiated beef patties should utilize beef trimmings with the shortest postmortem aging time and a dose of less than 2 kGy to minimize discoloration and off-odors.

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