Linked Life Data

10641867

Source:http://linkedlifedata.com/resource/pubmed/id/10641867

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
12
pubmed:dateCreated
2000-2-10
pubmed:abstractText
The objectives for this experiment were to determine the effects of gamma irradiation on 1) the palatability of vacuum-packaged frozen ground beef patties by trained sensory panel and 2) consumer evaluation of the taste of hamburgers made with those patties. Boxes (4.5 kg) of frozen (-28 degrees C) ground beef patties (113.4 g/patty, 19% fat) from a commercial supplier were irradiated at a commercial gamma irradiation facility at one of three levels (0, 3.0, or 4.5 kGy). All boxes were stored at 28 degrees C for 27 to 29 d after irradiation before evaluation by a trained descriptive attribute sensory panel and for 62 to 104 d after irradiation before consumer evaluation. The trained panel evaluated grilled patties for ground beef aroma intensity, off-aroma, and off-flavor on 4-point scales (4 = intense, none, and none; 1 = none, intense, and intense, respectively) and ground beef flavor intensity, tenderness, and juiciness on 8-point scales (8 = extremely intense, tender, or juicy; 1 = extremely bland, tough, or dry). Control patties had more intense (P<.05) ground beef aroma (3.1 vs 2.6), less off-aroma (3.3 vs 2.6), and more intense ground beef flavor (4.9 vs. 4.3) than irradiated patties. However, there were no differences (P>.05) in any sensory trait between frozen ground beef patties treated with 3.0 or 4.5 kGy of gamma irradiation. There were no differences (P>.05) among treatments for tenderness (6.3, 6.6, and 6.7) or juiciness ratings (5.7, 5.9, and 5.9), respectively, for 0, 3.0, and 4.5 kGy. The consumers evaluated taste of a hamburger that included their choice of condiments on a 10-point scale (10 = excellent; 1 = terrible). Hamburgers made with patties treated with 4.5 kGy were rated lower (P<.05) in taste than hamburgers made with either control patties or those treated with 3.0 kGy (6.5, 6.6, and 6.2, respectively, for 0, 3.0, and 4.5 kGy); however, all doses were rated at some level of "fair." These results imply that hamburgers made from ground beef patties irradiated under the conditions of this experiment would encounter little, if any, consumer acceptance problems at the 3.0 kGy dose and only slightly greater problems at the 4.5 kGy dose.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
0021-8812
pubmed:author
pubmed:issnType
Print
pubmed:volume
77
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
3219-24
pubmed:dateRevised
2004-11-17
pubmed:meshHeading
pubmed:year
1999
pubmed:articleTitle
Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
pubmed:affiliation
Roman L. Hruska US Meat Animal Research Center, ARS, USDA, Clay Center, NE 68933, USA. wheeler@email.marc.usda.gov
pubmed:publicationType
Journal Article