The Stomacher® 400 was used to blend beef pieces for one minute as part of the study. the study found that if chilled carcasses were subjected to low-dose E beam irradiation, the aroma and flavour of the ground beef would not be impacted. The data presented indicates that low-dose, low-penetration, E beam irradiation has potential use as an antimicrobial intervention on beef carcasses during processing and minimally impacts the organoleptic qualities of the treated beef products.
