Title

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

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

67

Issue

9

Publication Date

2002

First Page

3493

Last Page

3496

DOI

10.1111/j.1365-2621.2002.tb09611.x

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.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.