Flavor and Aroma Influences on Acceptance of Polyvinyl Chloride Versus Vacuum Packaged Ground Beef

Untrained panelists compared vacuum packaged (VP) ground beef to polyvinyl packaged (PVC) product to determine if cooked flavor differences existed and to determine cooked flavor and raw aroma preferences. Beef trim was ground and packaged 12 days (VP) and 3 days (PVC) prior to testing. Triangle testing indicated that the pan fried samples had different (P<0.01) beef flavor. Preference testing indicated that the PVC product was preferred over the VP product. Both products were liked. Seventy percent would cook the VP product based on its raw aroma, 49% would cook the PVC product. Based on flavor and aroma characteristics, the VP product should compete favorably with PVC packaged ground beef.