COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES<sup>1</sup>

Luchsinger, S.E.; Kropf, Donald H.; Zepeda, C. M. GARCfA; Hunt, Melvin C.; Stroda, Sally L.; Marsden, James L.; Kastner, Curtis L.

doi:10.1111/j.1745-4573.1997.tb00731.x

Cited by 39 publications

(17 citation statements)

References 19 publications

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“…However, a* values of beef irradiated at higher doses were lower than the unirradiated control or 1.5 kGy irradiated samples. These results confirmed Luchsinger et al (1997b), who reported that AP beef patties irradiated at 2.0 kGy were less red than the unirradiated control. The a* values for turkey were not different (PϾ0.05) as irradiation dose increased from 0 kGy to 10.5 kGy.…”

Section: Instrumental Color Measurementssupporting

confidence: 94%

Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

Nanke

Sebranek

Olson

1999

Journal of Food Science

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Color changes in irradiated meat were species-dependent. Irradiated pork and beef became less red as a result of irradiation and display time. The redness values of turkey increased after irradiation but decreased during display time. The yellowness of the irradiated samples, for all species, increased as a result of irradiation and display. Visual evaluation of irradiated pork and beef indicated an increase in brownness, whereas turkey increased in redness as dose increased. The surface color of irradiated pork became less uniform than unirradiated pork. Reflectance spectra indicated that irradiation induced a metmyoglobin-like pigment in pork and beef, whereas the pigment in turkey was unchanged.

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Section: Instrumental Color Measurementssupporting

confidence: 94%

Color Characteristics of Irradiated Aerobically Packaged Pork, Beef, and Turkey

Nanke

Sebranek

Olson

1999

Journal of Food Science

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“…This relationship was maintained through 14 days. Similar results have been reported in other studies in that no differences occurred between irradiated and nonirradiated samples with respect to yellowness (Luchsinger et al. 1997a,b; Nanke et al.…”

Section: Resultssupporting

confidence: 91%

“…(1997a) found that doses of 2.0 or 3.5 kGy had no effect on lightness of whole beef muscle during chilled storage. In another study, irradiation had no effect on L * values of vacuum‐packaged ground beef patties stored for up to 21 days (Luchsinger et al. 1997b).…”

Section: Resultsmentioning

confidence: 99%

Effects of Antioxidants on Irradiated Beef Color

Lakshmanan¹,

Toshkov

Stetzer³

et al. 2010

Journal of Food Quality

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Fresh beef was dipped into ascorbic acid (AA; 500 ppm), butylated hydroxyanisole (BHA, 150 ppm), butylated hydroxytoluene (BHT, 100 ppm) or propyl gallate (PG; 100 ppm); control samples were dipped in deionized water. Samples were vacuum packaged, then irradiated (0, 1.25 or 2.50 kGy). After irradiation, samples were stored (0, 7 or 14 days) at 4C. Color was assessed instrumentally (L*, a*, b*values, hue angles, chroma) and visually. All antioxidants increased L*value by two units (lighter); however, irradiation dose had no effect. Irradiation increased wet dog and rancid odors of beef; however, it decreased sour odor, a*value, chroma and hue angle, and increased visual green and brown colors, indicating that it reduced redness and color intensity. Antioxidants reduced L*(decreased lightening) and a*values (redness) compared to controls. BHA had the greatest effect on a*value. AA decreased visual green color the most; however, BHA and BHT were also effective. Antioxidants had inconsistent effects on b*value, chroma and hue angle. Storage decreased L*and a*values, and chroma. BHA and PG were most effective at maintaining low thiobarbituric acid‐reactive substances when samples were irradiated. PRACTICAL APPLICATIONS Irradiation has the potential to reduce microbial load, increasing both the safety and shelf life of red meat products; however, it has the potential to damage fresh meat color, resulting in unacceptable discoloration. Irradiation can increase off‐odors (wet dog, rancid) of beef; however, it can decrease sour odor, instrumental measures of red color, and increase visual green and brown colors. Use of antioxidants including ascorbic acid, butylated hydroxytoluene, butylated hydroxyanisole and propyl gallate can help maintain the color of irradiated beef held in refrigerated storage for up to 2 weeks.

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“…Zhu, Mendonca, and Ahn (2004) reported that when the loin chops were vacuum packaged, minimal irradiation and temperature Xuctuation eVects on TBARS were expected. Luchsinger et al (1997) reported that TBARS of aerobically packaged ground beef patties increased as irradiation dose increased while those of vacuum packaged sample decreased.…”

Section: Lipid Oxidationmentioning

confidence: 97%