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).
This research is based upon work supported by the Cooperative State Research Service, U.S. Department of Agriculture, under Agreement No. 90-34211-5355.
Any opinions, findings, conclusions or recommendations expressed in this publication are those of the authors and do not necessarily reflect the view of the U.S. Department of Agriculture.
Contribution No. 94-81-J from the Kansas Agr. Exp. Station, Manhattan, KS, 66506.