| dc.description.abstract | Consumers purchase ground beef more than any other beef product in the U.S. with 88% of consumers preferring traditional foam trays with overwrap (PVC), however PVC has a very limited shelf life. Utilizing gases like carbon monoxide (CO) and antioxidants like rosemary and green tea have been shown to extend shelf-life. The objective of this study was to analyze the effects of rosemary and green tea in ground beef in PVC and modified atmosphere packaging (MAP). Four treatments were used in this study: control, 2500 ppm rosemary, 300 ppm green tea, and 2500 rosemary + 300 ppm green tea. Patties from each treatment (n = 42) were randomly packaged into 1 of 3 types: PVC, MAP, or master packages (MP), MAP and MP flushed with 0.4% CO, 69.6% N2, and 30% CO. Patties in PVC and MAP were put directly into simulated retail display for 7 d and MP were put in dark storage for 7 d, then removed and put in cases for 7 d of display. Objective and subjective color were measured, along with lipid oxidation and trained sensory panel measurements. As expected, patties in MAP had significantly (P < 0.05) lower lipid oxidation values and were significantly higher (P < 0.05) in all color values than patties in PVC after display. In MAP green tea significantly (P < 0.05) improved a* and chroma values on d 6 of retail display and had lower surface discoloration scores from d 3 to 6 compared to rosemary + green tea treatment. In MP patties, green tea statistically (P < 0.05) improved L* values, display color and surface discoloration scores compared to the combination treatment. However, green tea did not significantly (P > 0.05) improve values when compared to rosemary for these parameters. Trained taste panelists could not detect a difference between control and green tea patties (P > 0.05) for the green-hay attribute, however rosemary was highly detectable in the green-hay attribute. | |
