Packaging system and muscle type influence beef flavor
MetadataAfficher la notice complète
Consumer palatability scores, descriptive sensory attributes, and proximate data were completed to investigate the impact of packaging system and muscle type on beef flavor. Beef Longissimus lumborum (LL) and Gluteus medius (GM) steaks were produced from vacuum packaged subprimals at 14 d post mortem. Steaks were placed in various packaging types and held for 7 d prior to 48 h of retail display under fluorescent lighting. Packaging types included: high-oxygen modified atmosphere lidded trays (80 % O2/20 % CO2, HIOX), carbon monoxide modified atmosphere lidded trays (0.4 % CO/30 % CO2/69.6%N2, CO), rollstock (forming/non-forming films, ROLL), vacuum packaging (stored in darkness, VAC), and traditional overwrap (remained under vacuum prior to being placed on foam trays and wrapped with polyvinyl chloride film immediately before display, OW). Steaks were cooked on Cuisinart Griddler Deluxe grills and removed to allow for a peak temperature of 71.0°C, a medium degree of doneness, to be reached. Overall, packaging system and muscle type impacted consumer sensory scores (P < 0.05) and acceptability (P < 0.05) as well as several descriptive attributes (P < 0.05). These data indicate retail display in combination with a high oxygen packaging environment, has the potential to accentuate negative descriptive sensory attributes and lower consumer sensory scores, while diminishing palatability in both muscles.