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NCBA Beef Patty Irradiation Panel

This study examines the effects of irradiation and the addition of rosemary extract on beef patties with varying color qualities. Through trained descriptive analysis and consumer panels, it was found that irradiation influenced cooked color and moisture levels in the patties. Consumers reported a preference for irradiated patties with good color, showing higher juiciness liking scores. Notably, the inclusion of rosemary extract mitigated color differences between irradiated and non-irradiated patties. Overall, when concealed from raw appearances, participants displayed minimal distinctions between the patty types.

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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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