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Sensory Evaluation of Ground Beef Stored in High‐oxygen Modified Atmosphere Packaging
Author(s) -
Jayasingh P.,
Cornforth D.P.,
Brennand C.P.,
Carpenter C.E.,
Whittier D.R.
Publication year - 2002
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.1365-2621.2002.tb09611.x
Subject(s) - modified atmosphere , thiobarbituric acid , flavor , food science , chemistry , oxygen , sensory analysis , shelf life , biochemistry , lipid peroxidation , antioxidant , organic chemistry
The quality of ground beef stored in high‐oxygen modified atmosphere packaging (MAP) (80% O 2 and 20% CO 2 ) 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 × 10 5 CFU/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.