| This dissertation comprises two experiments. The first experiment investigated the effects of 30% v/v ethanol rinse, Lactobacillus fermentum inoculation, and modified atmosphere (high O2 and high N2 ) on ground chicken meat quality. The packaged samples were kept in a lighted refrigerator for 6 days. Changes in gas headspace, color, total aerobic plate count, odor, and pH were observed at 0, 3, and 6 days. At day 6, CO2 gas headspace in the water rinsed and high O2 modified atmosphere samples had increased. Ground meat was redder under high N2 modified atmosphere packaging, compared to discoloration of meat under high O2 modified atmosphere packaging at day 6. However, meat packed under high N2 had stronger off-odor than meat packed under high O2. Inoculation of Lactobacillus fermentum did not improve meat redness. Off-odor was reduced with 30% ethanol rinse; however, ethanol rinse did not improve other quality factors. Meat packed under high O2 had higher pH than meat packed under high N 2 modified atmosphere.; A second experiment compared antioxidant effects of four different rosemary oleoresin extracts on quality of ground chicken thigh to a control sample (without rosemary oleoresin). All samples were packed in a high oxygen modified atmosphere (80% O2: 20% CO2) environment and stored in the “dark” at 0 ± 3°C from day 0 to day 3. After day 3, meat samples were transferred into a “lighted” refrigerator at 3 ± 1°C, with a light intensity of approximately 850 lux. Color, microbial property, and TBARS of ground chicken meat were evaluated on day 0, 3, 6, 9, and 12. Impact of rosemary oleoresin on aroma and flavor of the samples was measured on day 1 by trained sensory panelists. Meat with added rosemary oleoresin had a slower rate of increase in Thiobarbituric Reactive Substances (TBARS) compared to meat without added rosemary oleoresin. An increase in TBARS was correlated with an increase in hexanal. No difference in color change was observed due to the addition of rosemary oleoresin. Incorporation of rosemary oleoresin improved meat aroma and flavor. |
