School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia; Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW 2338, Australia.
Birkenwood Pty. Ltd, 431 Timor Rd, Murrurundi, NSW 2338, Australia.
Meat Sci. 2018 Aug;142:59-64. doi: 10.1016/j.meatsci.2018.04.002. Epub 2018 Apr 5.
This experiment examined 3 packaging systems: overwrap packaging using oxygen permeable film (OWP); vacuum skin packaging (VSP) and modified atmosphere packaging (MAP, 80%O and 20%CO) on consumer sensory. Three primals from 48 carcasses were aged in vacuum packs for 5, 12 or 40 days. Steaks from longissimus lumborum, gluteus medius and psoas major muscles were packed in OWP, VSP and MAP for 9 days. Untrained consumers scored grilled steaks for tenderness, juiciness, liking of flavour and overall acceptability. Steaks in MAP had 10-12 points lower sensory scores (on a 100 point scale) compared to the OWP, or VSP systems (P < 0.001). The packaging effect was independent of days aging and muscle. It was concluded that high oxygen MAP has the potential to be included as an input variable in the Meat Standards Australia beef grading model. This would be contingent upon research into when the MAP effect occurred and the effect of using different gas mixtures on eating quality.
使用透气膜的外包装（OWP）；真空皮肤包装（VSP）和改良气氛包装（MAP，80%O 和 20%CO）对消费者感官的影响。从 48 个胴体中选择 3 个进行真空包装，分别包装 5、12 或 40 天。取自腰最长肌、臀中肌和腰大肌的牛排分别用 OWP、VSP 和 MAP 包装 9 天。未经训练的消费者对烤牛排的嫩度、多汁性、风味喜好和整体可接受性进行评分。与 OWP 或 VSP 系统相比，MAP 系统包装的牛排感官评分低 10-12 分（满分 100 分）（P<0.001）。包装效果与老化天数和肌肉无关。结论是，高氧气 MAP 有可能作为澳大利亚肉类标准牛肉分级模型的输入变量之一。这取决于对 MAP 影响发生的时间以及使用不同气体混合物对食用质量的影响的研究。
