Abstract

Vacuum-packaged ground beef was compared to a conventionally packaged (polyvinyl chloride) product to determine consumer flavor and aroma preferences. In addition, flavor characteristics were described and quantified by a trained panel. Consumer panels slightly preferred the cooked beef flavor of the conventionally packaged product and the raw aroma of the vacuum-packaged product. Conventionally packaged samples displayed for 3 days and then cooked were slightly less beefy, less fresh, more stale, slightly less bloody/serumy, slightly less sour, and had less of a metallic mouth feel than vacuum-packaged samples stored 12 days and cooked. Throughout display, flavor of the vacuum-packaged samples was more consistent than that of the conventionally packaged samples. Based on flavor and aroma characteristics, vacuum-packaged ground beef should compete favorably in the marketplace.

Keywords: Cattlemen's Day, 1985, Kansas Agricultural Experiment Station contribution, no. 85-319-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 470, Beef, Ground beef, Packaging, Flavor, Consumer

How to Cite:

Lynch, N., Caul, J., Kropf, D. H. & Kastner, C. L., (1985) “Vacuum-packaged versus conventionally packaged ground beef: the influence of packaging on consumer acceptance and flavor characteristics”, Kansas Agricultural Experiment Station Research Reports 1(1), 90-91. doi: https://doi.org/10.4148/2378-5977.2467