Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life

Abstract

This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated; the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12˚C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4˚C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12˚C or 4˚C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.