Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging |
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| Authors: | P. Jayasingh D.P. Cornforth C.P. Brennand C.E. Carpenter D.R. Whittier |
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| Affiliation: | The authors are with the the Dept. of Nutrition and Food Sciences, Utah State Univ., Logan, UT 84322-8700. Direct inquiries to author Jayasingh (E-mail: ). |
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| Abstract: | ABSTRACT: The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O2 and 20% CO2) was evaluated and compared to controls stored in oxygen-impermeable chubs. Patties were formed from the stored ground meat at d 1, 6, and 10. Color, microbial load, thiobarbituric acid (TBA) number, and sensory acceptability were measured. Patties from both treatments bloomed to red with a* values > 16. Aerobic plate counts increased to 9 × 105CFU/gby 10 d storage, but were not different (p < 0.05) between treatments. TBA number of high-oxygen samples increased to 2.1 after 10 d, compared to 0.8 for controls. The flavor of samples in high-oxygen were rated less desirable after 6 or 10 d. |
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| Keywords: | modified atmosphere package oxygen sensory oxidation ground beef |
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