Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers

Abstract

Summary The effect of O2 scavengers on the colour stability of beef in retail overwrap trays within a modified atmosphere mother pack (CO2/N2) was assessed. Steaks from six muscles, namely Longissimus dorsi, Psoas major, Semimembranosus, Gluteus medius, Semitendinosus and Biceps femoris were examined. After storage for 2, 4 or 6 weeks mother packs were opened and steak colour was monitored during 96 h of retail display. Redness of all muscles stored with O2 scavengers was superior to that of steaks stored without O2 scavengers at all storage times. Hue angle results indicated some metmyoglobin formation in all muscles during storage. Comparisons were made between steaks stored with O2 scavengers and fresh steaks. Shelf‐life values were calculated using the reflectance difference method (R630–R580). O2 scavengers did not affect weight loss from the stored steaks.