Abstract
SummaryEarly spoilage of vacuum‐packaged DFD meat, due to green discoloration and development of undesirable odours and flavours, can be prevented by addition of small quantities of citrate buffer to the meat before packaging. This treatment extends the storage life to that of vacuum‐packaged normal meat, both appearance in the pack and flavour being acceptable after 12 weeks storage at –1°C. However, steaks cut from the vacuum‐packed primal cuts remained darker in appearance than normal pH controls and spoiled more rapidly during aerobic storage.
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