30C-11 |
Application of an electronic nose for discrimination of ground beef quality through simulated retail display |
S. SUWANSRI1, F. W. Pohlman2, J. F. Meullenet1, and K. S. McElyea2. (1) Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, (2) Animal Science, University of Arkansas, B-124 Animal Science Bldg., Fayetteville, AR 72701 Common methods for monitoring meat freshness have included microbial, 2- thiobarbituric acid reactive substance (TBARS), instrumental color and volatile compound testing. Unfortunately, these procedures can be time-consuming and provide delayed results. Therefore, it would be advantageous to develop a procedure that is both rapid and reliable for determining meat freshness. The objective of this trial was to determine the discriminative power of an electronic nose (EN) for predicting ground beef quality. The experiment was preformed in a randomized complete block design with three replicates. For this, 90% lean beef trimmings or ground beef were mixed (either before or after grinding) aerobically, in vacuum or with liquid carbon dioxide for 6 minutes, packaged on foam trays and overwrapped with a polyvinyl chloride film. Samples were then placed under simulated retail display conditions (deluxe warm white fluorescent lighting, 1630 lx, 4°C) and sampled on days 0, 1, 2, 3, 6 and 10 for surface, subsurface, and average TBARS, aerobic plate count (APC), instrumental color, and EN characteristics. Data were analyzed using a stepwise method and a partial least squares analysis with cross validation in relation to dependent and EN variables. Although stepwise analysis was unable to relate EN response to surface TBARS value (R2=0.12, p<0.15), the EN responses tended to relate (p<0.01) to worst point color CIE b* and hue angle values (R2=0.73 and 0.47, respectively), best point color CIE b* and hue angle values (R2=0.73 and 0.46, respectively), and total APC (R2=0.84). Partial least squares analysis using EN responses were able to predict (p<0.01) ground beef best point CIE b*, hue angle, and total APC values (R2=0.73, 0.58, and 0.62 respectively). Therefore, the electronic nose may be able to predict color changes and microbial growth in ground beef through display.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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