Department of Animal & Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Department of Animal & Food Sciences, Texas Tech University, Lubbock, TX 79409, USA.
Meat Sci. 2014 May;97(1):1-10. doi: 10.1016/j.meatsci.2013.11.020. Epub 2014 Jan 10.
New ground beef packaging systems have warranted investigation of their spoilage and quality characteristics. Furthermore, analysis of ground beef spoilage in modified atmosphere packaging (MAP) and stored at abusive temperature is lacking. This research aimed to determine the effect of packaging systems and temperature abuse on the sensory and shelf-life characteristics of ground beef. Ground beef patties were packaged using polyvinyl chloride overwrap (OW), HI-OX MAP (80% O2, 20% CO2), LO-OX MAP (30% CO2, 70% N2), CO-MAP (0.4% CO, 30% CO2, 69.6% N2), or vacuum (VAC) prior to color, odor, biochemical, and microbial analyses over display. CO-MAP exhibited more desirable color and consumer acceptability throughout display. Lean discoloration and odor scores were lower for anaerobic packaging than aerobic packaging. Microbial results mirrored sensory preferences for anaerobic packaging. These results indicate anaerobic packaging extends shelf-life properties and desirable sensory attributes throughout display and temperature abuse.
新型绞碎牛肉包装系统需要对其变质和质量特性进行研究。此外，在改性气氛包装（MAP）和滥用温度下储存的绞碎牛肉变质分析还很缺乏。本研究旨在确定包装系统和温度滥用对绞碎牛肉感官和货架期特性的影响。绞碎牛肉饼采用聚氯乙烯包装（OW）、高氧 MAP（80% O2，20% CO2）、低氧 MAP（30% CO2，70% N2）、CO-MAP（0.4% CO，30% CO2，69.6% N2）或真空（VAC）进行包装，然后进行颜色、气味、生化和微生物分析，直至展示结束。在展示过程中，CO-MAP 表现出更理想的颜色和消费者接受度。与有氧包装相比，厌氧包装的瘦肉变色和气味评分较低。微生物结果反映了对厌氧包装的感官偏好。这些结果表明，厌氧包装在展示和温度滥用过程中延长了货架期和理想的感官特性。
