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Ground beef patties were packaged in air with: nylon/polyethylene, Saran/polyester/polyethylene, or Saran film overwrap plus a styrofoam tray. Samples were irradiated at 2 kGy by either gamma rays or electron beam, and evaluated for 7 flavor, 3 mouthfeel, and 7 taste attributes by a trained sensory panel. The only difference observed between irradiated and unirradiated samples was that the latter had a more pronounced beef/brothy flavor than irradiated patties. No differences were detected according to packaging material used. Comparing the two sources of irradiation, patties irradiated by gamma rays had more intense cardboardy and soured flavors, and salty and sour tastes than patties irradiated by electron beam.
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López-González et al. (2000) studied this question.
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