2 2 stored for up to 42 days at 30 or 38EF.Aerobic plate counts (APC) and lactic acid bacteria (LAB) counts in these ExtendPak™ packages were well below the threshold of spoilage even after 42 days of MA P storage.After 28 days of storage, steaks stored in vacuum packages had APC counts 1.0 log greater than steaks in 10 MAP.APCs increased during a 5-day display period in steaks store d in vacuum packages, but no increases occurred with MAP.Repackaged steaks from vacuum packages bloomed to a brighter red color than steaks stored in MAP, but MAP steaks were more color stable through display.Microbial data indicate d that steaks can be stored for up t o 42 days using this promising MAP system.The long storage life of MAP steaks allows packers and retailers more flexibility to respond to variable consumer demand, without the threat of product spoilage.

ABSTRACT The effects of two doses (2.0 and 3.5 kG'y) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen and chilled vacuum‐packaged boneless beef steaks. The chilled steaks were repackaged in oxygen‐permeable film 14 days after irradiation. Irradiation up to 3.5 kGy had minimal effects on color and oxidative rancidity and significantly reduced bacterial counts of frozen and chilled, vacuum‐packaged, beef steaks stored and/or displayed for up to 28 days. Irradiated steaks that were rewrapped in permeable film were microbially acceptable at 5 days of display and had more color stabiliry than the controls. Although no differences in TBA numbers between dose levels were observed for chilled steaks rewrapped in permeable film, these steaks had a TBA number of 2.1 after 5 days of retail display compared to 0.2 for vacuum‐packaged steaks displayed for 14 days.

ABSTRACTThe effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen, raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum and aerobically. Irradiated raw patties were initially darker and less red than controls, but color of control and irradiated samples became more similar during display. Irradiation increased external redness in precooked patties that were vacuum‐packaged. Aerobic packaging, in combination with irradiation, increased lipid oxidation and discoloration, whereas vacuum‐packaged patties displayed for up to 21 days had minimal changes in color and lipid oxidation. Irradiation versus the controls significantly reduced bacterial counts.

ABSTRACTThe effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on flavor, texture and aroma were compared to nonirradiated controls for (1) frozen raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum or aerobically; (2) frozen, vacuum‐packaged, boneless beef steaks; and (3) chilled, vacuum‐packaged, boneless, beef steaks that were repackaged in an oxygen‐permeable film (PVC) after 14 days of storage. Samples were evaluated by a highly trained descriptive panel for fifteen sensory attributes for ground beef patties and eighteen sensory attributes for whole muscle beef. Irradiation had minimal effects on flavor, texture, and aroma of frozen, raw and precooked, ground beef patties; frozen boneless beef steaks; and vacuum‐packaged, chilled, boneless, beef steaks. Reintroduction of oxygen to irradiated beef by repackaging into PVC film after vacuum aging increased liver‐like (at 3.5 kGy) and toughness (at 2.0 kGy) attributes and slightly decreased beef identity and browned/roasted flavor notes (at 2.0 kGy.)

ABSTRACTFlavor, texture, and aroma were determined for chilled (3 ± 2°C) and frozen (–17 ± 3°C) boneless pork chops packaged in vacuum or air and exposed to an absorbed dose of 0, 1.5, or 2.5 kGy (chilled) or 0, 2.5, or 3.85 kGy (frozen) of electron beam and cobalt60 irradiation. Irradiation (< 3.85 kGy) had minimal effects on aroma, flavor, and textural attributes in chilled and frozen boneless pork chops. Irradiation source had limited effects and packaging type had the greatest influence. Consumers reported no difference (P>0.05) between irradiated (2.5 kGy cobalt60 irradiated, chilled, vacuum‐packaged, boneless, pork chops) and control samples for overall acceptance, meatiness, freshness, tenderness and juiciness.

ABSTRACTColor and oxidative rancidity were determined for chilled (3 ± 2°C) and frozen (−17 ± 3°C) boneless pork chops packaged in vacuum or air and irradiated to an absorbed dose of 0, 1.5 or 2.5 kGy (chilled) or 0, 2.5 or 3.85 kGy (frozen) of electron beam or cobalt60 irradiation. Irradiation of vacuum‐packaged chops produced redder, more stable (color and rancidity) product. More pronounced oxidative rancidity and less stable display color were noted for samples irradiated in aerobic packaging. Irradiation source had varying but limited effects on color and rancidity. Optimum packaging conditions can control color and rancidity changes in boneless chops, thereby enabling irradiation to be a useful intervention technology.

Irradiation had minimal effects on flavor and texture of frozen or chilled vacuum-packaged boneless beef steaks. A dose level of 3.5 kilograys (kGy) reduced beef aroma in chilled steaks. Irradiation did not influence internal or external cooked color, most raw color traits, cooking loss, pH, oxidative rancidity, or Warner-Bratzler shear force in chilled or frozen boneless steaks. PVC-wrapped controls were less red than irradiated steaks after 5 days of display. Exposure to oxygen by repackaging into oxygen-permeable film increased oxidative rancidity after display. Vacuum-packaging, in combination with irradiation, enables boneless beef steaks to be stored and/or displayed up to 28 days with minimal effects on color, oxidative rancidity, and bacterial counts.

Acceptance of irradiated, chilled, boneless, pork chops and nonirradiated controls by consumers was not different. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about irradiated foods, the potential for market acceptance is very promising.; Swine Day, Manhattan, KS, November 16, 1995

Irradiation and vacuum-packaging caused a more intense and stable red color in boneless pork chops. Irradiation up to 2.5 kGy increased cooked internal redness in chilled chops. Oxidative rancidity was greater in aerobic packaging than vacuum-packaging and in irradiated aerobic packaged chops than controls. Irradiation of vacuum-packaged boneless pork chops has promising potential for market acceptance.; Swine Day, Manhattan, KS, November 16, 1995

Irradiation and irradiation source had little to no effect on flavor and aroma of boneless pork chops, either frozen or chilled. Coupled with consumer concerns about food safety and well-documented improvement in consumer attitudes about irradiated foods, irradiation of boneless pork chops has promising potential for market acceptance.; Swine Day, Manhattan, KS, November 16, 1995