Abstract
ABSTRACTTwo refrigerated (0 to −1°C) vans containing polyvinyl chloride film (PVC) wrapped OI vacuum packaged (VP) beef cuts were monitored from Richmond, Calif. to Honolulu, Hawaii. One van had a normal (ambient air) atmosphere; the other van had a modified (60% CO2, 25% O2, 15% N2) atmosphere. Neither packaging system nor van atmosphere affected (P < 0.05) appearance of cuts evaluated 5–6 days after packaging. However, VP cuts evaluated 7–9 days after packaging were superior (P > 0.05) in appearance traits to PVC cuts in 6 of 10 comparisons of cuts in normal atmosphere vans and in only 1 of 10 comparisons of cuts in modified atmosphere vans. Use of a modified atmosphere decreased (P > 0.05) microbial growth on cuts shipped and/or stored for 7–9 days. Neither packaging method nor van atmosphere affected (P < 0.05) weight losses during transit and storage. Cuts with high levels of terminal vacuum were superior (p > 0.05) to those wrapped with PVC film in: freedom from surface discoloration (5–9 days), overall appearance (5–9 days), bacterial counts (7–9 days), and trim losses (7–9 days). Vacuum packaged cuts which were leakers (no terminal vacuum) did not differ from those wrapped with PVC film in any appearance trait (5–9 days) but sustained increased (P >0.05) purge loss after 5–6 days of transit‐storage. Short interval (5–6 days) transoceanic beef shipments can be consummated with acceptable product condition in normal atmosphere vans and wrapped in PVC film; if longer transit‐storage periods (7–9 days) prior to cutting are anticipated, cuts should either be vacuum packaged or wrapped with PVC film and shipped in modified atmosphere vans.
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