EFFECT OF PACKAGING METHODS ON SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEF

被引：5

作者：

GOKALP, HY ^{[1
]}

OCKERMAN, HW ^{[1
]}

PLIMPTON, RF ^{[1
]}

机构：

[1] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb10028.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An inexpensive packaging procedure for areas of the world that use no protective covering on frozen beef was evaluated. Approximately 1½ kg samples of Holstein cow rounds were packaged in medium density polyethylene film and stored at ‐22.3 ± 1°C. Packaging treatments with this film consisted of no protective packaging (control), polyethylene packaged, polyethylene with vacuum induced package cling and polyethylene with CO, intially altered atmosphere. The appearance (overall color and freezer burn) of thawed samples and flavor, off‐flavor, tenderness and overall acceptability of cooked product were evaluated by a trained panel at the beginning of the experiment and every 3 months for 9 months. The results of these sensory evaluations, like the objective quality characteristics, reported in Phase 1 of this study, indicated that polyethylene‐wrapped samples were more acceptable than the other packaging methods tested at this storage temperature. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：146 / 150

页数：5

共 20 条

[1] EFFECTS OF FREEZING AND PACKAGING METHODS ON SHRINKAGE OF HAMS IN FROZEN STORAGE [J].