46G-17 |
Sensory evaluation of ground beef stored in high-oxygen modified atmosphere packaging |
P. JAYASINGH1, D. P. Cornforth2, C. P. Brennand3, C. E. Carpenter3, and D. R. Whittier3. (1) Dept. of Nutrition and Food Sciences, Utah State University, Logan, UT 84322-8700, (2) Dept. of Nutrition & Food Science, (3) Dept. of Nutrition & Food Sciences Color is a primary factor affecting consumer selection of fresh beef. Bright red color associated with freshness can be obtained by packaging beef in an 80% oxygen atmosphere. Such modified atmosphere packaged (MAP) products are case-ready, while beef in the traditional oxygen impermeable chubs must be reground and repackaged at the retail store. However, oxygen also promotes oxidation of lipids in the beef which can impact the flavor of the ground beef. The objective of this study was to evaluate palatability and color of ground beef stored in high-oxygen MAP (80% oxygen & 20% carbon dioxide), compared to controls stored in traditional oxygen-impermeable chubs. For each treatment, patties were formed at storage days 1, 6 and 10. Color measurements were then taken using the Hunter L*, a*, b* system with a Hunter lab Miniscan portable colorimeter. Aerobic plate counts were done by serial dilutions following standard procedures. Thiobarbituric acid reactive substances (TBARS) assay was performed by a spectrophotometric method at 532 nm. Sensory evaluation of grilled patty samples was conducted using three panels with 72-81 panelists on storage days 1, 6 and 10. Patties were scored using a standard 9-point hedonic scale for flavor, texture, juiciness and overall quality. Patties from both treatments bloomed to red with a* values >16. Aerobic plate counts increased to 5 X 105 CFU/g by 10 days storage in both treatments. TBA number of high-oxygen samples increased to 2.1 after 10 days, compared to 0.8 for controls. Flavor of samples in high-oxygen were rated less desirable after 6 or 10 days storage. The use of 80% oxygen -MAP is increasing because of the convenience and attractive appearance of the product in this packaging. Our results show that this practice has a detrimental effect on the palatability of the ground meat.
Session 46G, Muscle Foods I
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