Vacuum packaged (VP) ground beef was compared to polyvinyl chloride (PVC) packaged product by describing and quantifying via flavor profiling those flavor changes occurring during display. VP samples displayed for 24 days had a more constant profile than did PVC samples displayed for 5 days. The initial beefy, fresh impact of VP samples declined only slightly during display. The beefy note became briefer and was replaced by a lingering sourness. Bloody/serumy notes changed to metallic/sharp notes. After 3‐day display, PVC samples were bland with a threshold amount of stale note. At 5‐day display, beef identity and freshness of the PVC sample were very low. Bloody/serumy was not detected and blandness was replaced by a lingering stale note.
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LYNCH et al. (1986) studied this question.
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