Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system

Abstract

Vacuum skin packaging (VSP) is a new and promising technology that includes the instantaneous heating of the upper packaging film immediately before its descent over the meat surface. In the present paper we evaluated this technology for the packaging of a wide variety of beef retail cuts and compared this with traditional vacuum packaging (TVP) performed in parallel. Shelf-life and quality evolution was estimated by analysing three spoilage bacterial groups, an ubiquitous psychrotrophic food pathogen, and three biochemical and physico-chemical attributes throughout 40 days of storage at 4 °C. Statistically-significant lower microbial counts were obtained for all microbial parameters and meat types. The VSP lot exhibited lower pH. This, however, involved a lower water holding capacity and a higher degree of firmness, the latter indicating a limited tenderisation process in the VSP batch. Extended aging times in the carcasses were studied to improving the tenderness of VSP samples. The extension of the aging process prior to VSP may be useful for improving the tenderness of certain meat types and to improve the sensory quality of meat cuts processed under this system.