Journal
JOURNAL OF FOOD SCIENCE
Volume 67, Issue 9, Pages 3493-3496Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2002.tb09611.x
Keywords
modified atmosphere package; oxygen; sensory; oxidation; ground beef
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The quality of ground beef stored in high-oxygen modified atmosphere packaging (MAP) (80% O-2 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 x 10(5) CFU/g by 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.
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