Volatile compound characterization of modified atmosphere packaged ground beef held under temperature abuse

•Identical volatile compounds were identified in headspace of both MAP types.•MAP environment produced significant variations in abundance of volatiles.•Headspace of ground beef stored in carbon monoxide MAP was profiled.

The effect of modified atmosphere packaging (MAP) on headspace volatile compounds of raw ground beef, as profiled by solid phase microextraction (SPME), was studied. Raw ground beef patties (81:19 lean:fat) were packaged in high oxygen MAP (80% O2, 20% CO2) or carbon monoxide MAP (COMAP) (69.6% N2, 0.4% CO, and 30% CO2) atmospheres. Packages were stored at 22 °C under continuous fluorescent lighting (1530 lux). Package headspace was sampled over a three consecutive day trial by SPME and then analyzed by gas chromatography/mass spectrometry. In total, 20 volatile compounds were separately identified in the headspace of COMAP and high oxygen MAP packages; the progression of time evidenced development of known spoilage-associated compounds including several hydrocarbons and hexanal. The identification of compounds in similar relative abundance in both package types suggest their development via alternative oxidation and non-oxidation pathways.