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.
