Table 4.
Mean sensory analysis completed by a trained panel (n = 8) of vacuum skin packaged steaks from Plant B treatments (Control (C), Treatment 3 (T3) and Treatment 4 (T4)). The sensory properties investigated off-odours, tenderness, off-flavours and overall beef flavour.
| Storage time (Days) |
|||||
|---|---|---|---|---|---|
| 39a | 42 | 45 | 48 | 51 | |
| Off-odours | |||||
| C | 1.1 ± 0.1 | 1.5 ± 0.3 | 1.8 ± 0.3 | 2.3A ± 0.3 | 1.5 ± 0.3 |
| T3 | 1.1 ± 0.1 | 1.5 ± 0.3 | 1.4 ± 0.2 | 1.3B ± 0.2 | 1.5 ± 0.3 |
| T4 | 1.5 ± 0.2 | 1.3 ± 0.2 | 1.1 ± 0.1 | 2.5A ± 0.1 | 1.6 ± 0.3 |
| Tenderness | |||||
| C | 6.4 ± 0.3 | 7.0 ± 0.3 | 7.5 ± 0.2 | 6.4 ± 0.4 | 7.1 ± 0.5 |
| T3 | 6.9 ± 0.2 | 6.9 ± 0.3 | 7.5 ± 0.3 | 6.1 ± 0.1 | 6.6 ± 0.3 |
| T4 | 6.3 ± 0.5 | 6.4 ± 0.3 | 7.0 ± 0.3 | 6.0 ± 0.4 | 6.5 ± 0.3 |
| Off-flavours | |||||
| C | 2.0 ± 0.2 | 2.1 ± 0.2 | 2.5 ± 0.3 | 3.5A ± 0.4 | 2.8 ± 0.5 |
| T3 | 1.9 ± 0.4 | 1.4 ± 0.3 | 2.1 ± 0.4 | 2.1B ± 0.3 | 2.5 ± 0.4 |
| T4 | 2.0 ± 0.3 | 2.1 ± 0.4 | 2.0 ± 0.4 | 3.5A ± 0.3 | 2.8 ± 0.5 |
| Overall beef flavour | |||||
| C | 6.6 ± 0.3 | 6.9 ± 0.4 | 6.8 ± 0.4 | 5.8 ± 0.3 | 6.6 ± 0.3 |
| T3 | 6.1 ± 0.3 | 6.4 ± 0.3 | 6.8 ± 0.3 | 6.1 ± 0.3 | 6.5 ± 0.3 |
| T4 | 6.5 ± 0.4 | 6.1 ± 0.4 | 6.5 ± 0.3 | 5.6 ± 0.3 | 6.4 ± 0.2 |
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 B at each time point. Numbers in the same column that are not followed by letters indicate no significance found.