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Effects of antioxidants and gamma irradiation on the shelf life of beef patties.

Author(s) : LEE J. W., YOOK H. S., KIM S. A., et al.

Type of article: Article

Summary

To improve the storage safety of two types of ground beef patty popular in Korea, the authors added various antioxidants to typical formulations of patties, cooked the patties to 70 °C, and irradiated them at a dose of 1.5 or 3 kGy. During 30 d of storage at 5 °C, the number of aerobic bacteria and lactic acid bacteria were determined. The concentration of thiobarbituric acid was also determined in each type of patty. No colonies were observed in patties irradiated at 3 kGy regardless of which antioxidant was added. Other results are exposed.

Details

  • Original title: Effects of antioxidants and gamma irradiation on the shelf life of beef patties.
  • Record ID : 2000-2659
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 6
  • Publication date: 1999/06
  • Document available for consultation in the library of the IIR headquarters only.

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