Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties

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Abstract
The effects of modified atmosphere packaging systems on the shelflife and palatability attributes of ground beef patties were determined. Packaging systems evaluated were 100% nitrogen backflush, 100% carbon dioxide backflush and no gas backflush (no oxygen). Vacuum‐packaged samples were stored at 0, 4 and 8°C for 7, 14, and 21 days. Percent purge increased as storage temperature increased and as time in storage increased (up to 14 days of storage). Nitrogen backflush produced the lowest purge values; vacuum packaged controls had the highest levels. Kramer shear values and microbial counts increased with time in storage. Sensory traits indicated that the carbon dioxide treatment yielded higher taste panel scores. Sensory panel values decreased with time in storage.