The Effects of Low Dose Irradiation and Storage Time on Aroma of Fresh Beef Patties in Anaerobic Packaging

The effects of electron beam irradiation, anaerobic packaging, and storage times on the aroma of raw ground beef patties were investigated. Patties were coarse ground at three days postmortem, and then fine ground and packaged at three, six, and nine days postmortem. Patties were irradiated immediately after packaging, or three days after packaging at 2 kGy, and then stored at 2.5 °C ñ1.5 °C for four days. Non-irradiated controls were held under similar conditions. After four days of storage for each postmortem time (three, six, and nine days), sensory aroma evaluations were performed on all samples. Irradiated and non-irradiated patties with the shortest postmortem storage times had the most desirable aroma scores. Controls had significantly (p £ .05) more desirable aroma scores than irradiated patties.

Soybean Aphid Threshold

Soybean aphid has been a major pest for producers in Northwest Iowa since their first major outbreak in 2003. Control measures for managing this pest are warranted almost every growing season and much research is being done on managing this pest. Insecticide applications have been the sole management technique for soybean aphid and will continue to be important in the future. An economic threshold of 250 aphids/plant is the current threshold level recommended by Iowa State University. This study was conducted to determine if the current recommendations are useful in managing soybean aphid and maintaining profitability for producers.