title: Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality.
abstract: This study investigated the meat preparation effects prior to cooking on the sensory consumer quality of modified atmosphere (MA) packed (100ml CO2/100ml pack gas, 50ml O2:20ml CO2:30ml N2/100ml pack gas, 70ml O2:30ml CO2/100ml pack gas and 80ml O2:20ml CO2/100ml pack gas) striploin beef steak. Beef steaks were stored at 4°C for 7days (616lx) to simulate retail display conditions and tested by consumers (n=40) for appearance, liking of flavour, overall acceptability, juiciness, tenderness, oxidation flavour, off-flavour, and sourness of the resulting cooked meat. Additionally, TVC, pH, colour, drip loss, and cooking loss were measured. One steak from each of the experimental treatments was taken immediately from the respective MA packs and cooked before serving straight to consumers. A second steak from each pack was treated similarly, but left in ambient air for 30min prior to cooking and serving. Consumers perceived cooked steak from samples left for 30min prior to cooking as significantly (P<0.05) less sour tasting than those cooked immediately.
authors.affiliation: Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Ireland.
authors.forename: Maurice G
authors.initials: MG
authors.lastname: O'Sullivan
authors.affiliation: Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Ireland.
authors.forename: Sandrine
authors.initials: S
authors.lastname: Le Floch
authors.affiliation: Food Packaging Group, School of Food & Nutritional Sciences, University College Cork, Ireland. Electronic address: Joeseph.Kerry@ucc.ie.
authors.forename: Joseph P
authors.initials: JP
authors.lastname: Kerry
mesh_terms: D000818:Animals; D001272:Atmosphere; D002245:Carbon Dioxide; D002417:Cattle; D003080:Cold Temperature; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000592:standards; D009584:Nitrogen; D010084:Oxidation-Reduction; D010100:Oxygen; D013314:Stress, Mechanical; D013649:Taste; D014867:Water
chemical_list: D014867:Water; D002245:Carbon Dioxide; D009584:Nitrogen; D010100:Oxygen
keywords: Beef steak; CO(2) off flavour; Consumer; Lipid oxidation; MAP