Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging

The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O(2) and 20% CO(2)) 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)...

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Veröffentlicht in:	Journal of food science 2002-11, Vol.67 (9), p.3493-3496
Hauptverfasser:	Jayasingh, P, Cornforth, D.P, Brennand, C.P, Carpenter, C.E, Whittier, D.R
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences color flavor Food industries Food packaging Food science Fundamental and applied biological sciences. Psychology General aspects ground beef Handling, storage, packaging, transport Meat and meat product industries microbial load modified atmosphere package modified atmosphere packaging Oxidation Oxygen patties sensory sensory evaluation thiobarbituric acid
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Zusammenfassung:	The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O(2) and 20% CO(2)) 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 × 10(5)CFU/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.
ISSN:	0022-1147 1750-3841
DOI:	10.1111/j.1365-2621.2002.tb09611.x