Effect of irradiation on consumer perception and descriptive analysis of ground beef patties

Journal of Muscle Foods

Volumn 14, Issue 3, 2003, Pages 233-239

  Lorenzen, C L ^a   Heymann, H ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; FOOD PROCESSING; IRRADIATION; MOISTURE; THAWING;

COLOR ANALYSIS;

MEATS;

EID: 0142031613     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2003.tb00703.x     Document Type: Article

References (6)

1. GIROUX, M., OUATTARA, B., YEFSAH, R., SMORAGIEWICZ, W., SAUCIER, L. and LACROIX, M. 2001. Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage. J. Agric. Food Chem. 49, 919-925.
2. MURANO, P.S., MURANO, E.A. and OLSON, D.G. 1998. Irradiated ground beef: sensory and quality changes during storage under various packaging conditions. J. Food Sci. 63, 548-551.
3. NANKE, K.E., SEBRANEK, J.G. and OLSON, D.G. 1998. Color characteristics of irradiated vacuum-packaged pork, beef, and turkey. J. Food Sci. 63, 1001-1006.
4. NANKE, K.E., SEBRANEK, J.G. and OLSON, D.G. 1999. Color characteristics of irradiated aerobically packaged pork, beef, and turkey. J. Food Sci. 64, 272-278.
5. th Ed.) SAS Inst., Cary, NC.
6. WHEELER, T.L., SHACKELFORD, S.D. and KOOHMARAIE, M. 1999. Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. J. Anim. Sci. 77, 3219-3224.