Abstract
Packaging technology is evolving, and the objectives of this study were to evaluate instrumental surface color, expert color evaluation, and lipid oxidation (TBARS) on beef longissimus lumborum steaks packaged in vacuum-ready packaging (VRF) or polyvinyl chloride (PVC) overwrap packaging. Paired strip loins (Institutional Meat Purchasing Specifications # 180) were cut into 2.54-cm-thick steaks and assigned randomly to one of two packaging treatments, VRF or PVC. Steaks packaged in VRF were lighter in color (p < 0.05) as the display period increased, whereas steaks packaged in PVC became darker (p < 0.05). Redness (a*) values were greater (p < 0.05) for PVC steaks until day 5, whereas VRF steaks had a greater (p < 0.05) surface redness from day 10 to 35 of the display period. Calculated spectral values of red to brown were greater (p < 0.05) for steaks in VRF than PVC. In addition, expert color evaluators confirmed VRF steaks were less brown and less discolored (p < 0.05) from day 5 to 35 of the display. Nonetheless, lipid oxidation was greater (p < 0.05) for PVC steaks from day 10 through day 35 of the display. Results from this study suggest that the use of vacuum packaging for beef steaks is plausible for maintaining surface color characteristics during extended display periods.
Highlights
Vacuum packaging using form-and-fill technology is a packaging method that is becoming one of the most prominent packaging systems in use within the retail meat industry [1]
It is feasible that the storage of beef strip loin steaks using vacuum packaging, VRF, can provide a longer, fresh, refrigerated storage period than steaks packaged in traditional
It is evident that VRF displayed a more color-stable product throughout the duration of simulated retail display
Summary
Vacuum packaging using form-and-fill technology is a packaging method that is becoming one of the most prominent packaging systems in use within the retail meat industry [1]. Previous research focused on form-and-fill vacuum packaging for use with fresh meat storage in a retail setting is limited. Previous efforts in vacuum packaging uses for fresh meat have focused on using bag or skin technologies [2]. Formand-fill packaging systems use one film to construct a pouch with time, pressure, and heat. After forming the pouch, meat products are placed into the pouch and a second film is overlayed and sealed within the vacuum chamber. Vacuum packaging has accounted for 40% of packaging types within meat cases, with most products packaged using a roll-stock machine [1]. It has been noted that PVC overwrapped packaged beef has decreased in use by 46% from 2018 to 2021 [1]
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