Sensory Evaluation of Ground Beef Stored in High-Oxygen Modified Atmosphere Packaging
Journal of Food Science
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.
Jayasingh, P., Cornforth, D. P., Brennand, C. P., Carpenter, C. E. and Whittier, D. R. 2002. Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging. J. Food Sci. 67:3493-3496.