Abstract
Aroma notes of chuck rolls from decontaminated beef carcasses were evaluated. Carcasses were spray-treated with either water, 200 ppm chlorine or 3% lactic acid immediately after inspection and again after spray chilling. Following fabrication, each chuck roll was divided into four pieces; vacuum-packaged; and stored for 10, 40, 80 or 120 days at 4°C. At different storage times, a six-member, professional, sensory panel evaluated beefy, bloody, sour, grassy, spoiled and metallic aromatic impressions on cooked patties made from ground chuck roll pieces using a 15-point attribute scale. Psychrotrophic bacterial counts were conducted on raw, ground samples. Principal component statistical analysis showed that the first principal component described 96% of the data and, therefore, it was used as an average acceptability score that explained all aroma descriptors. Chucks from chlorine-treated carcasses tended to have higher (P = 0.08) acceptability scores, followed by lactic acid – and water-treated counterparts. The rate of change in aroma occurred faster between 10 and 40 days for lactic acid – and water-treated samples and between 40 and 80 days for chlorine-treated samples. Bacterial counts increased during storage up to 80 days; however, treatments were not different (P >0.05).
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
