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EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE AND STORAGE TIME ON THE SHELF LIFE AND SENSORY ATTRIBUTES OF VACUUM PACKAGED GROUND BEEF PATTIES.

Author(s) : BENTLEY D. S., REAGAN J. O., MILLER M. F.

Type of article: Article

Summary

THE EFFECTS OF MODIFIED ATMOSPHERE PACKAGING SYSTEMS ON THE SHELF LIFE AND PALATABILITY ATTRIBUTES OF GROUND BEEF PATTIES WERE DETERMINED. PACKAGING SYSTEMS EVALUATED WERE 100% NITROGEN BACKFLUSH, 100% CARBON DIOXIDE BACKFLUSH AND NO GAS BACKFLUSH (NO OXYGEN). VACUUM-PACKAGED SAMPLES WERE STORED AT 273, 277 AND 281 K (0, 4 AND 8 DEG C) FOR 7, 14 AND 21 D PERCENT PURGE INCREASED AS STORAGE TEMPERATURE INCREASED AND AS TIME IN STORAGE INCREASED (UP TO 14 DAYS OF STORAGE). NITROGEN BACKFLUSH PRODUCED THE LOWEST PURGE VALUES ; VACUUM PACKAGED CONTROLS HAD THE HIGHEST LEVELS. KRAMER SHEAR VALUES AND MICROBIAL COUNTS INCREASED WITH TIME IN STORAGE. THE CARBON DIOXIDE TREATMENT YIELDED HIGHER TASTE PANEL SCORES.

Details

  • Original title: EFFECTS OF GAS ATMOSPHERE, STORAGE TEMPERATURE AND STORAGE TIME ON THE SHELF LIFE AND SENSORY ATTRIBUTES OF VACUUM PACKAGED GROUND BEEF PATTIES.
  • Record ID : 1990-0648
  • Languages: English
  • Publication date: 1989
  • Source: Source: J. Food Sci.
    vol. 54; n. 2; 1989.03-04; 284-286; 5 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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