We gratefully acknowledge Mr. Frank Stone and Mr. Burke Stone of Stone Meats Inc. (Harrisville, Utah, U.S.A.) for their financial support of this study and for the provision of the control and modified atmosphere packaged ground beef used in the study. This research was also supported by the Utah Agricultural Experiment Station (UAES), Utah State Univ, Logan, Utah84322-4810U.S.A. UAES journalpaper no. 7438.
Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 67, Issue 9, pages 3493–3496, November 2002
How to Cite
Jayasingh, P., Cornforth, D.P., Brennand, C.P., Carpenter, C.E. and Whittier, D.R. (2002), Sensory Evaluation of Ground Beef Stored in High-oxygen Modified Atmosphere Packaging. Journal of Food Science, 67: 3493–3496. doi: 10.1111/j.1365-2621.2002.tb09611.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020051 Submitted 1/24/02, Revised 3/23/02, Accepted 4/1/02, Received 4/1/02
- modified atmosphere package;
- ground beef
ABSTRACT: The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O2 and 20% CO2) 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 × 105CFU/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.