NCBA Beef Patty Irradiation Panel

C. L. Lorenzen and H. HeymannDepartment of Food Science

University of Missouri - Columbia

Background

Follow up to NCBA’s in-home irradiated beef patty research.

Color differences were noticed by consumers in the raw state.

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.

Materials and Methods

Non-irradiated placebo, non-irradiated control, irradiated w/ rosemaryNon-irradiated w/ rosemary, irradiated good color, irradiated poor color

Materials and Methods, cont.

Descriptive attribute panel (n = 10)

AppearanceBrown, gray, red, moist appearance, and connective tissue

FlavorMeaty, stale, eggy, herb, and liver

MouthfeelOily mouthcoating/fatty, chewy/fibrous, and moist mouthfeel

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

Descriptive Analysis – Good vs. Poor Color

Attribute Control Placebo Good Color Poor Color

Brown 4.7ab 4.2b 4.8a 4.7ab

Gray 3.5a 3.9a 2.8b 2.8b

Red 1.1bc .9c 1.4ab 1.6a

Moist Appearance

5.3a 5.1a 4.9a 4.4b

Moist Mouthfeel

5.2ab 5.1ab 5.5a 4.7b

Means within a row lacking a common superscript differ (P < .05)

Consumer Acceptance – Good vs. Poor Color

Attribute Control Good Color Poor Color

Overall Liking

6.0 6.2 6.1

Tenderness Liking

6.0 6.3 6.3

Juiciness Liking

5.4b 5.9a 5.7ab

Flavor Liking

5.8 5.9 5.9

Means within a row lacking a common superscript differ (P < .05)

Descriptive Analysis – Rosemary Extract

Attribute Non-irradiated Irradiated

Gray 2.1b 2.8a

Meaty 2.8b 3.5a

Means within a row lacking a common superscript differ (P < .05)

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.

Summary, cont.

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

Conclusion

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