The study, presumably conducted to help sway resistant consumers in favor of the technology, found that low doses of nonradioactive irradiation had no consistent, measurable effect on flavor, aroma, color and shelf life of beef products. Bacterial counts were lower in irradiated samples. Both aerobic and vacuum packaging, however, did negatively affect color, flavor and texture of the beef tested. Tests were done using raw and precooked ground beef patties and chilled and frozen boneless beef steaks. Cooking loss, purge percentage and pH also were influenced more by package type and fat level than by irradiation.
No beefs with irradiation
Irradiated beef is not likely to affect sensory qualities such as color, flavor and texture, according to a new study conducted by the Kansas State University department of animal sciences and funded by the Beef Promotion and Research Board.
Nov 30, 1995
Machinery Basics
New e-book on Multipacking and Case Packing
Read how to extend the life of your case packing equipment and best practices for efficient shrink bundling operation. Plus, learn the differences between wraparound & regular slotted containers.
Read More
Check out new technology from 2,500+ packaging & processing suppliers
PACK EXPO International is where you can discuss real-world problems with experts and land on innovative ideas. Discover every new packaging and processing trend, see machinery in action and learn sustainable solutions from experts.
Read More
