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Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat

2016; Wiley; Volume: 51; Issue: 5 Linguagem: Inglês

10.1111/ijfs.13067

1365-2621

Marta Laranjo, A. Gomes, Maria Eduarda Potes, Maria José Fernandes, Maria João Fraqueza, Miguel Elías,

Sensory Analysis and Statistical Methods

Summary Carne do alguidar is a Portuguese traditional pork fried meat, usually manufactured for self‐consumption purposes. This study developed a ready‐to‐eat ( RTE ) meat product, to meet today's consumers’ convenience, manufactured at the industrial scale evaluating its quality and shelf life, assessing the effect of vacuum packaging and the use of an antioxidant (50 ppm BHT ) to enhance oxidative stability. Physicochemical and microbiological parameters were assessed, and a sensory analysis was performed. Interestingly, no significant differences were recorded between control (non‐ BHT ) and antioxidant ( BHT ) samples. Microbiological counts remained at low levels throughout the storage period, ensuring the product's required microbiological quality. At later storage stages, higher values of thiobarbituric acid‐reactive substances arose and off flavours and aromas were perceived. Still, overall appreciation was not affected until 12 months of storage and a significant depreciation was perceived only after 15 months. Fibrousness and rising of off flavours were negatively correlated with overall appreciation.