Donald Kropf & Curtis Kastner, Color and oxidative properties of irradiated beef, Kansas State University, January 1998

Kastner, Curtis L.

Kropf, Donald H.

K-State Research Exchange

RESEARCH AND EXTENSIONCOLOR ANDOXIDATIVEPROPERTIES OFIRRADIATED BEEFSITUATION:Foodborne illness remains a seriousproblem. A report by the Council forAgricultural Science and Technology hasestimated that foodborne diseases in the UnitedStates caused by pathogenic bacterial may causeas many as 9,000 deaths each year and 6.5million to 33 million cases of diarrheal disease.The annual economic losses associated withfoodborne disease may be as large as $5 billionto $6 billion.THE PROBLEM:Meat and poultry products are primarysources of foodborne illness worldwide. Severalhighly publicized foodborne illness outbreaksassociated with meat-based products haveprompted the USDA to totally change its meatinspection system, relying for the first time onscientific information, especially microbiology.This new system imposes microbiologicalguidelines for meat processors, including stepsto be taken for antimicrobial intervention thatwill meet government standards. Many types ofinterventions have been researched and utilized,with varying and inconsistent degrees of successin reducing associated pathogens. Industry andconsumers are demanding better methods ofreducing pathogens on meat and finished meatproducts.THE RESEARCH:The effectiveness of irradiation incontrolling microorganisms in beef is wellknown, but additional studies have beennecessary on the effects of low- to medium-dose irradiation when combined with freezing,precooking, and packaging on pork, groundbeef, and beef muscle. K-State Research andExtension has conducted tests on the reactionof these meats to irradiation.The findings concluded that irradiated beefresponded extremely well when vacuum-packed. Bacterial counts remained low, andcolor and taste were unaffected.THE IMPACT:Irradiation is an economical way of safelytreating meat products. Irradiation couldprovide an extra margin of safety fromfoodborne pathogens. If  processors buildirradiation facilities next to their processing ordistribution centers, the costs could be as low asabout 1 cent per pound. If the irradiation hasto be contracted out, it could cost 5 cents to 7cents per pound.Domestic and international wholesalebuyers, consumers, producers, and sellers facesignificant market pressures for safe meatproducts produced under well-controlledhygiene. All indications are that these marketpressures will intensify.Kansas State University Agricultural Experiment Station and Cooperative Extension Service• P R O G R A M U P D A T E S A N D H I G H L I G H T S •X XX XOutdated Publication, for historical use. CAUTION: Recommendations in this publication may be obsolete.2CONTACTS:Donald Kropf, Meat ScientistDepartment of Animal Sciences and Industry247 Weber HallKansas State UniversityManhattan, KS 66506-0201(785) 532-1235E-mail: dkropf@oz.oznet.ksu.eduCurtis Kastner, Department Research CoordinatorDepartment of Animal Sciences and Industry223 Weber HallKansas State UniversityManhattan, KS 66506-0201(785) 532-1234E-mail: ckastner@oz.oznet.ksu.eduRESEARCH AND EXTENSIONKansas State University Agricultural Experiment Station and Cooperative Extension Service, Manhattan, KansasFor more information, please contact your K-State Researchand Extension office in your county or district.MF-2313 January 1998Issued in furtherance of Cooperative Extension Work, acts of May 8 and June 30, 1914, as amended.  Kansas State University, County Extension Councils, Extension Districts, and United StatesDepartment of Agriculture Cooperating, Richard D. Wootton, Associate Director.It is the policy of Kansas State University Agricultural Experiment Station and Cooperative Extension Service that all persons shall have equal opportunity and access to its educational programs,services, activities, and materials without regard to race, color, religion, national origin, sex, age, disability.  Kansas State University is an Affirmative Action employer.  These materials may beavailable in alternative formats.File Code: Foods and Nutrition—5 SM 1-98—2000Outdated Publication, for historical use. CAUTION: Recommendations in this publication may be obsolete.

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