Irradiation and storage effects on aroma and color of raw beef patties in anaerobic or aerobic packaging

Effects of irradiation (2 kGy) of ground beef from trimmings aged 3, 6, or 9 days postmortem (PM) and packaged aerobically or anaerobically on lean color and aroma were investigated. Irradiation increased off-odors and reduced color scores and Hunter a* (redness) and b* yellowness) values (P < 0.05). Aerobic packaging increased (P < 0.05) off-odors and Hunter L* (lightness) and b* values while reducing color scores and a * values. (Irradiated patties made from trimmings of the shortest aged meat, 3-days, had higher color scores and a* values, compared to irradiated samples aged 6- and 9-days PM (P < 0.05). Irradiated patties packaged aerobically had more (P < 0.05) off-odors, hue angle and L* and b* values and lower color scores and a* values when compared to irradiated anaerobic patties. Thus, irradiated beef patties should be made of short aged trimmings and anaerobically, packaged to prevent discoloration and off-odors.