NCBA Beef Patty Irradiation Panel

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NCBA Beef Patty Irradiation Panel

• C. L. Lorenzen and H. Heymann
• Department of Food Science
• University of Missouri - Columbia

2
Background

• Follow up to NCBAs in-home irradiated beef patty
  research.
• Color differences were noticed by consumers in
  the raw state.

3
Objectives

• Evaluate irradiated and non-irradiated beef
  patties of good and poor color using trained
  descriptive analysis and consumer panels.
• Evaluate irradiated and non-irradiated beef
  patties with an added antioxidant, rosemary
  extract, using a trained descriptive analysis
  panel.

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Materials and Methods
Non-irradiated placebo, non-irradiated control,
irradiated w/ rosemary Non-irradiated w/
rosemary, irradiated good color, irradiated poor
color
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Materials and Methods, cont.

• Descriptive attribute panel (n 10)
• Appearance
• Brown, gray, red, moist appearance, and
  connective tissue
• Flavor
• Meaty, stale, eggy, herb, and liver
• Mouthfeel
• Oily mouthcoating/fatty, chewy/fibrous, and moist
  mouthfeel

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Materials and Methods, cont.

• Consumer panel (n 94)
• Dislike Extremely
  Like Extremely
• 1 2 3 4 5
  6 7 8 9
• Overall Like
• Liking of Tenderness
• Liking of Juiciness
• Liking of Flavor

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Descriptive Analysis Good vs. Poor Color
Means within a row lacking a common superscript
differ (P lt .05)
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Consumer Acceptance Good vs. Poor Color
Means within a row lacking a common superscript
differ (P lt .05)
9
Descriptive Analysis Rosemary Extract
Means within a row lacking a common superscript
differ (P lt .05)
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Summary

• Irradiation of beef patties resulted in
  differences in cooked color and moisture.
• Irradiated patties with good color had higher
  juiciness liking scores than controls.

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Summary, cont.

• Addition of an antioxidant reduced color
  differences between irradiated and non-irradiated
  control patties.

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Conclusion

• When panelists, trained and consumer, were not
  allowed to view raw patties there were very few
  differences between irradiated and non-irradiated
  patties.