FLAVOUR PROFILES OF VACUUM PACKAGED (VP) AND POLYVINYL CHLORIDE PACKAGED (PVC) GROUND BEEF: A COMPARISON OF COOKED FLAVOUR CHANGES OCCURRING DURING PRODUCT DISPLAY.

Type of article: Article

Summary

VP SAMPLES DISPLAYED FOR 24 DAYS HAD A MORE CONSTANT PROFILE THAN DID PVC SAMPLES DISPLAYED FOR 5 DAYS. THE INITIAL BEEFY, FRESH IMPACT OF VP SAMPLES DECLINEDONLY SLIGHTLY DURING DISPLAY. THE BEEFY NOTE BECAME BRIEFER AND WAS REPLACED BY A LINGERING SOURNESS. BLOODY/SERUMY NOTES CHANGED TO METALLIC/SHARP NOTES. AFTER 3-DAY DISPLAY, PVC SAMPLES WERE BLAND WITH A THRESHOLD AMOUNT OF STALE NOTE.AT 5-DAY DISPLAY, BEEF IDENTITY AND FRESHNESS OF THE PVC SAMPLE WERE VERY LOW.

Details

Original title: FLAVOUR PROFILES OF VACUUM PACKAGED (VP) AND POLYVINYL CHLORIDE PACKAGED (PVC) GROUND BEEF: A COMPARISON OF COOKED FLAVOUR CHANGES OCCURRING DURING PRODUCT DISPLAY.
Record ID : 1986-2338
Languages: English
Publication date: 1986
Source: Source: J. Food Sci.
vol. 51; n. 2; 1986.03-04; 258-262; 267; 7 fig.; 4 tabl.; 32 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Comparison; Mince; Vacuum; Meat; Beef; Organoleptic property; Flavour; Shop; Film; Packaging; Cooking