Table 3.
Mean sensory analysis completed by a trained panel (n = 7) of vacuum skin packaged steaks from Plant A treatments (Control (C), Treatment 1 (T1) and Treatment 2 (T2)). The sensory properties investigated off-odours, tenderness, off-flavours and overall beef flavour.
| Storage time (Days) |
|||||||
|---|---|---|---|---|---|---|---|
| 23a | 26 | 29 | 32 | 35 | 38 | 41 | |
| Off-odours | |||||||
| C | 1.0 ± 0.0 | 1.3 ± 0.3 | 1.0 ± 0.0 | 2.3A ± 0.5 | 2.1 ± 0.3 | 2.0 ± 0.3 | 2.3 ± 0.5 |
| T1 | 1.0 ± 0.0 | 1.0 ± 0.0 | 1.1 ± 0.1 | 1.3B ± 0.2 | 1.3 ± 0.2 | 1.4 ± 0.3 | 1.7 ± 0.4 |
| T2 | 1.3 ± 0.2 | 1.3 ± 0.2 | 1.6 ± 0.2 | 1.3B ± 0.2 | 1.9 ± 0.3 | 2.0 ± 0.4 | 2.3 ± 0.4 |
| Tenderness | |||||||
| C | 7.1A ± 0.2 | 7.3 ± 0.2 | 7.1 ± 0.1 | 7.3 ± 0.3 | 7.4AB ± 0.3 | 7.1 ± 0.3 | 6.9 ± 0.3 |
| T1 | 7.0AB ± 0.0 | 7.4 ± 0.2 | 7.1 ± 0.3 | 7.9 ± 0.3 | 6.9A ± 0.3 | 7.6 ± 0.2 | 7.1 ± 0.3 |
| T2 | 6.4B ± 0.3 | 7.6 ± 0.2 | 7.3 ± 0.4 | 7.9 ± 0.3 | 8.0B ± 0.3 | 7.7 ± 0.4 | 7.0 ± 0.5 |
| Off-flavours | |||||||
| C | 1.6 ± 0.4 | 1.7 ± 0.4 | 2.4 ± 0.4 | 3.1 ± 0.5 | 3.3 ± 0.4 | 3.1AB ± 0.6 | 3.4 ± 0.4 |
| T1 | 1.3 ± 0.2 | 2.0 ± 0.3 | 2.3 ± 0.4 | 2.9 ± 0.5 | 1.9 ± 0.4 | 2.0A ± 0.6 | 2.7 ± 0.5 |
| T2 | 2.0 ± 0.4 | 1.9 ± 0.5 | 2.4 ± 0.5 | 2.6 ± 0.5 | 2.3 ± 0.4 | 3.6B ± 0.5 | 3.0 ± 0.4 |
| Overall beef flavour | |||||||
| C | 6.6 ± 0.3 | 6.7 ± 0.3 | 6.6 ± 0.3 | 6.0 ± 0.5 | 5.6 ± 0.4 | 6.1 ± 0.6 | 6.0 ± 0.5 |
| T1 | 6.6 ± 0.2 | 6.6 ± 0.2 | 6.4 ± 0.3 | 6.3 ± 0.4 | 6.4 ± 0.4 | 6.3 ± 0.4 | 6.1 ± 0.5 |
| T2 | 6.0 ± 0.3 | 6.1 ± 0.3 | 6.1 ± 0.4 | 6.4 ± 0.3 | 6.6 ± 0.3 | 5.9 ± 0.6 | 5.6 ± 0.4 |
a
The values represent the average counts ± standard error of the mean (SEM). Numbers that have different letters in the same column (A,B) indicate statistical significant (P ≤ 0.05) between treatments within Plant A at each time point. Numbers in the same column that are not followed by letters indicate no significance found.