TITLE:
Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life
AUTHORS:
Tamador Maaya, Basem Mohammed Al-Abdullah
KEYWORDS:
Roast Beef, Nitrite, Chilling Temperature, Shelf Life, Sensory Evaluation
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.7 No.11,
September
28,
2016
ABSTRACT: This study was carried out to investigate the effect of different nitrite concentrations
on the sensory parameters of roast beef including color, flavor, juiciness, texture and
overall acceptability. Four roast beef batches were formulated; the first three treatments
were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at
abused chilling temperature (12°C), while the fourth one was a control treatment
with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration
from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7
days without affecting the sensory characteristics whether at 12°C or 4°C since there
were no significant differences (P > 0.05) between all treatments regarding color,
flavor, juiciness, texture and overall acceptability. These results could direct us to use
high nitrite concentration to protect this product and elongate its shelf life without
affecting its preference parameters.