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FLAVOUR AND AROMA INFLUENCES ON ACCEPTANCE OF POLYVINYL CHLORIDE VERSUS VACUUM PACKAGED GROUND BEEF.

Author(s) : LYNCH N. M.

Type of article: Article

Summary

UNTRAINED PANELISTS COMPARED VACUUM PACKAGED (VP) GROUND BEEF TO POLYVINYL PACKAGED (PVC) PRODUCT TO DETERMINE IF COOKED FLAVOUR DIFFERENCES EXISTED AND TO DETERMINE COOKED FLAVOUR AND RAW AROMA PREFERENCES. BEEF TRIM WAS GROUND AND PACKAGED 12 DAYS (VP) AND 3 DAYS (PVC) PRIOR TO TESTING. THE PAN FRIED SAMPLES HAD DIFFERENT BEEF FLAVOUR. PREFERENCE TESTING INDICATED THAT THE PVC PRODUCT WAS PREFERRED. 70% WOULD COOK THE VP PRODUCT BASED ON ITS RAW AROMA, 49% WOULD COOK THE PVC PRODUCT. BASED ON FLAVOUR AND AROMA CHARACTERISTICS, THE VP PRODUCT SHOULD COMPETE FAVORABLY WITH PVC PACKAGED GROUND BEEF.

Details

  • Original title: FLAVOUR AND AROMA INFLUENCES ON ACCEPTANCE OF POLYVINYL CHLORIDE VERSUS VACUUM PACKAGED GROUND BEEF.
  • Record ID : 1986-2337
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 2; 1986.03-04; 256-257; 291; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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