标题：Organoleptic Evaluation of Vacuum and Non-Packaged Frozen, Stored Beef Patties and Relationship of These With the Fat Oxidation and Lipid Soluble Carbonyls
摘要：Some sensory characteristics, namely; general color appearance and degree of freezer burn of raw, and flavor, rancidity, odor and general acceptability of very lean (7.5%) beef patties were studied after frozen storage and cooking. Meat sample was obtained from a closely trimmed semimembranosus muscle of a normal fattened, two years old steer carcass. Meat was ground and patties in 1.5-2.0 cm thickness were made by hand, and then vacuum (VP) or non-packaged (NONP) and stored 3 days, 1.5, 3 and 4.5 months at –23±1 oC. At the end of the each storage intervals evaluations were done by trained panel. Sensory panel evaluation results indicated a steady decline in the acceptance of the beef patties during the frozen storage. However, mean value of the 8 trained judges for each characteristic never fell under the mid-point of 5 on the sensory scale of 1 to 9. The present work, ant the others previously reported elsewhere, indicated that high quality ground beef, with the low fat percentage (7.5%), could be stored at the freezing temperature of –23 oC for up to 4.5 months, without any drastic changes in the sensory evaluation results. The sensory panel results of flavor, rancidity, odor and general acceptability of the NONP samples were not greatly different from the VP ones. But, the darkening of the color and high percentage of the surface freezer burn, especially after the 1.5 months of the frozen storage were the limiting factors of the storage period of the NONP beef patties.
