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EFFECT OF PACKAGING METHODS ON THE SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEF
Author(s) -
GOKALP HUSNU Y.,
OCKERMAN HERBERT W.,
PLIMPTON RODNEY F.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10028.x
Subject(s) - polyethylene , flavor , food science , tenderness , modified atmosphere , plastic packaging , food packaging , materials science , low density polyethylene , sensory analysis , composite material , chemistry , shelf life
An inexpensive packaging procedure for areas of the world that use no protective covering on frozen beef was evaluated. Approximately 1½ kg samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at ‐22.3 ± 1°C. Packaging treatments with this film consisted of no protective packaging (control), polyethylene packaged, polyethylene with vacuum induced package cling and polyethylene with CO, intially altered atmosphere. The appearance (overall color and freezer burn) of thawed samples and flavor, off‐flavor, tenderness and overall acceptability of cooked product were evaluated by a trained panel at the beginning of the experiment and every 3 months for 9 months. The results of these sensory evaluations, like the objective quality characteristics, reported in Phase 1 of this study, indicated that polyethylene‐wrapped samples were more acceptable than the other packaging methods tested at this storage temperature.