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NCBA Beef Patty Irradiation Panel

NCBA Beef Patty Irradiation Panel. C. L. Lorenzen and H. Heymann Department 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.

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NCBA Beef Patty Irradiation Panel

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  1. NCBA Beef Patty Irradiation Panel C. L. Lorenzen and H. Heymann Department of Food Science University of Missouri - Columbia

  2. Background • Follow up to NCBA’s 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.

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

  5. 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

  6. 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

  7. Descriptive Analysis – Good vs. Poor Color Means within a row lacking a common superscript differ (P < .05)

  8. Consumer Acceptance – Good vs. Poor Color Means within a row lacking a common superscript differ (P < .05)

  9. Descriptive Analysis – Rosemary Extract Means within a row lacking a common superscript differ (P < .05)

  10. 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.

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

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

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