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Irradiated ground beef: sensory and quality changes during storage under various packaging conditions.

Author(s) : MURANO P. S., MURANO E. A., OLSON D. G.

Type of article: Article

Summary

Ground beef patties were packaged using oxygen permeable or oxygen impermeable material. Samples were irradiated in air and stored in air; irradiated under vacuum and stored under vacuum; or irradiated under vacuum and stored in air. Changes in flavour, texture, juiciness or aftertaste were evaluated after either 1 or 7 days storage at -25 deg C prior to cooking.

Details

  • Original title: Irradiated ground beef: sensory and quality changes during storage under various packaging conditions.
  • Record ID : 1999-3612
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 3
  • Publication date: 1998/05
  • Document available for consultation in the library of the IIR headquarters only.

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