AROMA PROFILE OF SUBPRIMALS FROM BEEF CARCASSES DECONTAMINATED WITH CHLORINE AND LACTIC-ACID

Aroma notes of chuck rolls from decontaminated beef carcasses were eva luated. Carcasses were spray-treated with either water, 200 ppm chlori ne or 3% lactic acid immediately after inspection and again after spra y chilling. Following fabrication, each chuck roll was divided into fo ur pieces; vacuum-packaged; and stored for 10, 40, 80 or 120 days at 4 degrees C. At different storage times, a six-member, professional, se nsory panel evaluated beefy, bloody, sour, grassy, spoiled and metalli c aromatic impressions on cooked patties made from ground chuck roil p ieces using a 15-point attribute scale. Psychrotrophic bacterial count s were conducted on raw, ground samples. Principal component statistic al analysis showed that the first principal component described 96% of the data and therefore, it was used as an average acceptability score that explained all aroma descriptors. Chucks from chlorine-treated ca rcasses tended to have higher (P = 0.08) acceptability scores, followe d by lactic acid - and water-treated counterparts. The rate of change in aroma occurred faster between 10 and 40 days for lactic acid - and water-treated samples and between 40 and 80 days for chlorine-treated samples. Bacterial counts increased during storage up to 80 days; howe ver, treatments were not different (P >0.05).