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Palatability of Ground Beef Home Frozen and Stored in Selected Wraps 1
Author(s) -
Baldwin Ruth E.,
Borchelt Dorothy,
Cloninger Marion
Publication year - 1972
Publication title -
family and consumer sciences research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 1077-727X
DOI - 10.1177/1077727x7200100207
Subject(s) - palatability , aroma , food science , flavor , wax , chemistry , organic chemistry
A survey of household practices in wrapping, freezing, and storing ground beef was used as the basis for planning a laboratory study of the effects of packaging materials on palatability and weight loss of ground beef patties frozen and stored at ‐18°C. (0°F.) and at −9°C. (15°F.). Quality was monitored at 0‐, 1‐, 2‐, 3‐, 4‐, 6‐, and 12‐week intervals. Palatability of ground beef was affected less by storage temperature when packaged in aluminum foil than when wrapped in freezer paper, polyvinylchloride‐1 film, or wax paper. Storage at −18°C. (0°F.) was more effective than ‐9°C. (15°F.) in protecting flavor and aroma. Palatability of ground beef declined significantly between 6 and 12 weeks when stored at the high temperature. Wax paper permitted significantly more loss in weight in ground beef patties during freezer storage than did any of the other selected packaging materials.