Presentation on theme: "NCBA Beef Patty Irradiation Panel C. L. Lorenzen and H. Heymann Department of Food Science University of Missouri - Columbia."— Presentation transcript:
NCBA Beef Patty Irradiation Panel C. L. Lorenzen and H. Heymann Department of Food Science University of Missouri - Columbia
Background Follow up to NCBAs 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/ rosemary Non-irradiated w/ rosemary, irradiated good color, irradiated poor color
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
Materials and Methods, cont. Consumer panel (n = 94) Dislike Extremely Like Extremely Overall Like Liking of Tenderness Liking of Juiciness Liking of Flavor
Descriptive Analysis – Good vs. Poor Color AttributeControlPlaceboGood ColorPoor Color Brown 4.7 ab 4.2 b 4.8 a 4.7 ab Gray 3.5 a 3.9 a 2.8 b Red 1.1 bc.9 c 1.4 ab 1.6 a Moist Appearance 5.3 a 5.1 a 4.9 a 4.4 b Moist Mouthfeel 5.2 ab 5.1 ab 5.5 a 4.7 b Means within a row lacking a common superscript differ (P <.05)
Consumer Acceptance – Good vs. Poor Color AttributeControlGood ColorPoor Color Overall Liking Tenderness Liking Juiciness Liking 5.4 b 5.9 a 5.7 ab Flavor Liking Means within a row lacking a common superscript differ (P <.05)
Descriptive Analysis – Rosemary Extract AttributeNon-irradiatedIrradiated Gray2.1 b 2.8 a Meaty2.8 b 3.5 a 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.