Effects of packaging, equipment, and storage time on sensory characteristics of beef stew

To determine the effects of form, heating equipment, and storage time on sensory characteristics of beef stew packaged in a plastic bag currently marketed for foodservice systems.

A factorial design was used to consider differences in food quality related to (a) form for reheating, including bulk in bag, bulk out of bag, and portioned; (b) reheating in a compartment steamer; microwave, infrared, and convection ovens; and steam kettle; and (c) storage of 7 and 28 days. Food-quality characteristics were evaluated by a nine-member trained panel using Quantitative Descriptive Analysis in three replications of study.

For each component characteristic and for overall quality of the components, analysis of variance was used to show significant differences related to equipment, form, and storage time. Tukey's test was used to show specific differences within the factors in the analysis.

The majority of sample variations were not significantly different in overall quality from the fresh sample. For most of the 31 characteristics evaluated, the stew was scored significantly higher (P < .05) when heated in bulk in the bag or portioned. Stew reheated in the steam kettle was scored lower than stew heated in the other equipment options. Storage for up to 28 days had minimal effect on component quality.

Beef stew may be cooked, placed in a plastic bag, and stored at refrigerator temperature for up to 28 days with good maintenance of sensory quality. Reheating stew in bulk in the bag or portioned in equipment other than a steam kettle results in product quality advantages comparing with reheating stew in bulk out of a bag in a steam kettle.