Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
This study evaluated effects of modified atmosphere (MAP, 0.4% carbon monoxide [CO], 30% carbon dioxide, and 69.6% nitrogen), vacuum (VP) and polyvinyl chloride (PVC) packaging systems and fat levels (10, 20 and 30% fat) on ground beef stored at 4 ± 1°C for 25 days for microbiology, sensory, pH, thiobarbituric acid reactive substances (TBARS), objective color, headspace and residual CO. As storage time increased, pH decreased (P< 0.05) for MAP and VP and increased (P < 0.05) for PVC. TBARS varied (P < 0.05) among MAP and VP treatments. Except for day 1, CO headspace concentrations were similar among fat concentrations, and residual CO absorption in meat increased (P < 0.05) for all MAP treatments. In all treatments, degree of lightness was similar, redness decreased and brown discoloration increased during storage. As psychrotrophic bacteria counts increased, panelists detected color and off-odor deterioration in all systems. The CO treatment had no effect on maintaining the carboxymyoglobin "cherry red" fresh meat color during meat spoilage.
Department of Animal Sciences, University of Florida, P.O. Box 110910, Gainesville, FL 32611 USA.
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Lavieri
Department of Animal Sciences, University of Florida, P.O. Box 110910, Gainesville, FL 32611 USA. Electronic address: wsallyk@ufl.edu.
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Williams
D000818:Animals; D001272:Atmosphere; D001419:Bacteria; D002245:Carbon Dioxide; D002248:Carbon Monoxide; D002417:Cattle; D003080:Cold Temperature; D015169:Colony Count, Microbial; D003116:Color; D004032:Diet; D004041:Dietary Fats / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D061353:Food Storage / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D009584:Nitrogen; D009812:Odorants; D011143:Polyvinyl Chloride; D017392:Thiobarbituric Acid Reactive Substances; D014618:Vacuum
D004041:Dietary Fats; D017392:Thiobarbituric Acid Reactive Substances; D002245:Carbon Dioxide; D002248:Carbon Monoxide; D011143:Polyvinyl Chloride; D009584:Nitrogen
Carbon monoxide; Microbiology; Modified atmosphere packaging; Shelf life; Vacuum packaging