Vacuum Skin Packaging Research Articles

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact. The research compared three packaging solutions: modified atmosphere packaging (MAP1: 70:30% O2:CO2, MAP2: 30:40:30% O2:CO2:N2) and vacuum skin packaging (VSP) for pork bellies with low (LF: 16.07 ± 1.87%), medium (MF: 37.39 ± 4.41%), and high fat content (HF: 57.57 ± 2.36%). Samples packaged in VSP exhibited the longest shelf life (13–14 days) with lower purge and reduced fat and colour oxidation compared to MAP-packaged samples for all studied belly types. Nonetheless, the impact of MAP on shelf life depended on the belly type. HF bellies, with lower proportions of unsaturated fatty acids, showed less purge, and greater colour and fat stability, resulting in a longer shelf life compared to LF and MF bellies. LF and MF bellies in MAP2 showed the shortest shelf life (around 6 days), followed by LF and MF in MAP1 (around 7–8 days). Life Cycle Assessment indicated VSP generally as the most environmentally favourable option for LF and MF bellies, whereas for HF bellies, the choice among the three packaging solutions depended on the specific impact category under consideration.

Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp (Penaeus vannamei)

ABSTRACT Penaeus vannamei (P. vannamei) is prone to deterioration and spoilage during storage due to its high content of moisture, amino acids, and protein. In order to prolong fresh-keeping state of P. vannamei products, the effects of vacuum skin packaging (VSP) and polyethylene (PE) packaging on the characteristics of P. vannamei stored at 4°C and −18°C were compared. Compared with P. vannamei with PE packaging, the values of physicochemical indexes during the late storage period were significantly lower compared to meat submitted to VSP technology (p < 0.05), with significantly higher scores in muscle chewiness and sensory attributes (p < 0.05). Moreover, VSP delayed the decrease in the content of α-helix in protein secondary structure during storage of P. vannamei at 4°C. VSP combined with low-temperature storage exhibited a more remarkable effect on ensuring fresh-keeping state of P. vannamei. In particular, the fresh-keeping state of P. vannamei stored at 4°C and −18°C was prolonged for two days and fifteen days, respectively, in VSP. Thus, VSP was shown to effectively prolong the shelf-life and increase the appearance of shrimp products, thus having a prospect for market application in their preservation and distribution.

The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef

Beef discoloration during wet aging is mainly attributed to deoxymyoglobin or metmyoglobin accumulation. We applied advanced packaging methods including vacuum-skin packaging, oxygen absorbers, and their combination to maintain color stability and physicochemical attributes of Chikso beef during aging. Meat blocks from semimembranosus muscle were assigned to a 2 × 2 factorial arrangement that involved two packaging types (conventional vacuum packaging and vacuum-skin packaging) and the presence of oxygen absorbers (exclusion or inclusion) inside a package. After packaging, samples were wet-aged for 28 days. Addition of oxygen absorbers significantly increased beef color stability. Vacuum-skin packaging significantly increased metmyoglobin reducing activity and retarded lipid oxidation of beef. Moreover, their combination significantly prevented visual beef discoloration evaluated by panelists. Therefore, combination of these two packaging technologies could be effective in maintaining color stability and physicochemical attributes of Chikso beef during aging.

A machine learning approach to uncover nicotinamide and other antioxidants as novel markers for chicken meat quality assessment

This study analyses various chicken cuts (breast, leg, and thigh) in terms of ten biocompounds: nicotinamide, anserine, carnosine, malondialdehyde, and biogenic amines (putrescine, cadaverine, histamine, tyramine, spermidine, and spermine). The analysis is conducted on refrigerated chicken meat cuts using three different packaging solutions: modified atmosphere packaging (MAP), vacuum skin packaging (SKIN), and permeable O2 plastic film (STRETCH). Our results show that nicotinamide was the most discriminant compound followed for cuts and time. Remarkably, its concentration decreases over time, unaffected by any of the packaging solutions. The collective contribution of all the examined biocompounds is highlighted through multivariate statistical analysis, utilizing partial least square discriminant analysis (PLS-DA) and the support vector machine (SVM) algorithm. Both machine learning models demonstrate high classification accuracy: for cut, storage time, and packaging, PLS-DA yields classification accuracy rates of 87%, 85%, and 70%, respectively. SVM achieves even higher accuracy rates of 97%, 99%, and 94% for cut, storage time, and packaging, respectively. These results underscore the importance of considering the combined influence of all the biocompounds investigated in this study for a finer classification of chicken meat cuts and packaging. Furthermore, our findings highlight the efficacy of SVM as a discriminant multivariate approach in food classification.

Shelf Life and Safety of Vacuum Packed HPP-Treated Soaked Cod Fillets: Effects of Salt Content and Multilayer Plastic Film

High microbiological quality standards, food safety, and environmental sustainability represent crucial topics in food production chains. For this reason, fish industries, which import salted and seasoned fish products from supplier countries, i.e., Norway, Denmark, USA (Alaska State), etc., have tried to reduce the salt content of each carton during transportation (reducing carbon emissions and the weight of major quantities of transported fish). In the present study, 360 differently processed fish fillet samples, belonging to the species Gadus macrocephalus caught in FAO zone 67, were microbiologically and chemically screened. This study aimed to provide original data concerning the applicability of sustainable solutions investigating the combined effects of salt content reduction combined with new recyclable multilayer plastic film packaging (vacuum skin packaging with two different oxygen transmission rate values). The microbiological results showed no substantial changes comparing the two differently salted products, highlighting their high hygienic characteristics which were also observed in their chemical analysis. The shelf life evolutions (comparing the two different studied plastic films) highlighted that, after 35 days from HPP treatments, bacterial loads gained high values, over 6 log cfu/g. This study highlights that, compared to the currently used plastic films, the results of the new and sustainable multilayer plastic films show that they can provide safe food matrices in combination with HPP technologies. Therefore, this preliminary investigation brings closer attention to alternative and environmentally sustainable production systems with their designs based on the multidisciplinary approach of food production systems.

Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins

This study evaluated effects of Rinse&Chill® vs. control, storage condition (fresh, frozen-thawed) and retail packaging (high oxygen modified atmosphere packaging, vacuum skin packaging) on quality of lamb loins. Thirty-two lambs were slaughtered, and carcasses were allocated to Rinse&Chill® or control (n = 16 for each). Loins were aged for seven-days (fresh), and then allocated to fresh or freezing-thawing (frozen-thawed). After storage completion loins were cut into steaks then packaged in high oxygen modified atmosphere packaging (HiOxMAP) or vacuum skin packaging (VSP) and into 8-days simulated retail display. Rinse&Chill® samples had lower heme protein content and lipid oxidation (p < 0.05 for both) compared to control samples. In frozen-thawed lamb samples, VSP resulted in lower lipid oxidation, higher red values (a*), and lower Warner-Bratzler shear force compared to those in HiOxMAP (p < 0.05 for all). This study showed that Rinse&Chill® reduced lipid oxidation in lamb loins, and VSP can be used to improve the quality of frozen-thawed lamb in retail.

The texture and mastication properties of sheep biceps femoris from different finishing feeds and retail packaging methods.

This study investigated the relationship among meat texture (Warner-Bratzler shear force [WBSF] and texture profile analysis [TPA]), water-holding capacity, and subsequent mastication of meat from sheep fed different diets and maintained under different packaging methods. Biceps femoris from 24 Merino sheep fed a standard pelleted diet containing grain and cereal hay or pelleted diets supplemented with either 8% camelina meal or 15% camelina forage hay was packaged in high-oxygen modified atmosphere packaging (hiOxMAP) or vacuum skin packaging (VSP). WBSF, TPA, and water-holding capacity (purge loss and cooking loss) were measured. Twelve volunteers were recruited to chew the cooked meat samples before expectorating the bolus at their natural swallowing point. Meat stored in hiOxMAP had greater purge loss, Warner-Bratzler peak force, hardness, and chewiness compared to meat packed in VSP. Mastication testing revealed that chewing frequency increased with VSP meat compared to hiOxMAP meat. Feed type had little effect on meat texture parameters; however, sheep meat on the standard pelleted diet required a greater number of chews than sheep finished on diet supplemented with camelina meal. Increased toughness in cooked meat due to feed type or packaging methods resulted in greater chewing effort, but this did not affect meat bolus properties at the natural swallowing point.

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed.

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

Recent Developments in Seafood Packaging Technologies.

Seafood products are highly perishable, owing to their high water activity, close to neutral pH, and high content of unsaturated lipids and non-protein nitrogenous compounds. Thus, such products require immediate processing and/or packaging to retain their safety and quality. At the same time, consumers prefer fresh, minimally processed seafood products that maintain their initial quality properties. The present article aims to review the literature over the past decade on: (i) innovative, individual packaging technologies applied to extend the shelf life of fish and fishery products, (ii) the most common combinations of the above technologies applied as multiple hurdles to maximize the shelf life of seafood products, and (iii) the respective food packaging legislation. Packaging technologies covered include: Modified atmosphere packaging; vacuum packaging; vacuum skin packaging; active food packaging, including oxygen scavengers; carbon dioxide emitters; moisture regulators; antioxidant and antimicrobial packaging; intelligent packaging, including freshness indicators; time–temperature indicators and leakage indicators; retort pouch processing and edible films; coatings/biodegradable packaging, used individually or in combination for maximum preservation potential.

Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin

Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned and packaged six to eight days later in modified atmosphere (CO2:N2 60:40) packaging (MAP), vacuum skin packaging and open air. All fillet portions were stored in refrigerated conditions at 4 °C. Physical and instrumentally determined sensory quality parameters, including water holding properties, pH, colour, texture and microbiological shelf life, were examined for three weeks. The results showed that both MAP and vacuum skin packaging gave comparable quality in drip loss, water holding capacity, texture and microbiological shelf life. Both packaging groups displayed increased lightness and decreased redness and yellowness throughout storage after filleting. Fillets kept in MAP had consistently lower pH with a darker, more reddish, and yellowish colour than skin packaged fillets. Fillets stored in air had the shortest microbiological shelf life (<13 days) even when they were portioned later. It is concluded that the microbiological shelf life of MAP and skin packaged fillets at 4 °C was around 18–20 days with a limit of 106 cfu/g and therefore effectively extends the microbiological shelf life of raw fillets by 1.5 times.

Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage

This study aimed to develop an active packaging (AP) system for beef storage using vacuum skin packaging (VSP) applied with mixed natural preservatives (MNPs) consisting of grapefruit seed extract (GSE), cinnamaldehyde (CA), and nisin; and to assess its effect on the physicochemical, microbial, and antibacterial properties against food-borne pathogens in beef compared with using wrapped packaging (WP) and VSP. The pH of the AP was a medium level of WP and VSP. AP was effective in preserving beef surface color including lightness and redness. AP delayed lipid oxidation and protein deterioration of beef by 14 days and 7 days as compared to that in WP and VSP, respectively. It also slowed low microbial counts of psychrotrophic and anaerobic bacteria about 1–2 Log CFU/g and inhibited the growth of experimented food-borne pathogens compared to initial inoculated counts. Our results indicated that MNPs applied to AP could be used to extend the shelf life of beef and prevent related food poisoning.

Shelf life extension of fresh asparagus using modified atmosphere packaging and vacuum skin packaging in microwavable tray systems

Asparagus (Asparagus officinalis L.) is one of the most popular vegetables because it contains a wealth of fiber and several essential nutrients. It is a very perishable commodity due to its very high respiration rate. To maintain product quality and to satisfy consumer demand as a convenient food, modified atmosphere packaging (MAP), vacuum skin packaging (VSP), and microwaveable containers were used to extend the shelf life of fresh‐cut asparagus as a ready‐to‐eat food product. The objective of this study was to determine the shelf life of fresh‐cut asparagus packed in MAP and VSP microwaveable tray systems at commercial storage conditions, 4°C, 80% RH. Weight loss, moisture content, O2/CO2 concentration in the package headspace, product pH, microbial growth, and sensory evaluation were used to determine the product quality and shelf life. Moreover, the preference of product appearance and the quality of the cooked asparagus in both microwaveable tray systems at different cooking times and microwave power levels was also sensorially evaluated. During storage for 21 days, there was no significant difference (p &gt; 0.05) in weight loss, moisture content, and pH. Sanitation and packaging techniques also helped to retard the microbial growth. Both techniques, combined with refrigeration, help to maintain the freshness and product shelf life up to 21 days for MAP and 18 days for VSP. On the basis of hedonic scale results, consumers preferred the appearance of both packaging types. Both microwavable tray systems, thus, can help to prolong the shelf life of fresh‐cut asparagus and can be eaten directly from the package.

A novel method to deliver natural antimicrobial coating materials to extend the shelf-life of European hake (Merluccius merluccius) fillets

• Natural antimicrobial solutions of chitosan (CS), chitosan nanoparticles (CS NP), carnosolic acid nano-solubilisate were coated on hake fillets using an aerosolisation treatment method. • A combination of VSP and aerosolisation extended the shelf life of hake fillets. • Aerosolisation treatments can be used as additional hurdle technology. The objectives of this study were to investigate the effectiveness of aerosolisation as a novel method for coating natural antimicrobials solutions of chitosan (CS), chitosan nanoparticles (CS NP) and commercially available carnosolic acid nano-solubilisate (CASB) with a view to provide an additional hurdle to extend the shelf-life of vacuum skin packaging (VSP) European Hake ( Merluccius merluccius ) fillets. The aerosolisation of hake fillets with natural antimicrobial solutions of 0.1 % w/v CS, 0.1 % w/v CS NP, or 0.8 % w/v CASB extended significantly ( P < 0.05) the shelf-life of VSP hake fillets by up to 40, 50, and 55 %, respectively compared to untreated control samples. Moreover, the pH of hake fillets was significantly (P < 0.05) increased by CS and CS NP treatments compared to untreated control and CASB treatments. The colour parameters of treated hake fillets increased significantly throughout storage, independent of antimicrobial treatment for all samples. However, lightness was significantly ( P < 0.05) reduced by CASB treatments (compared to other treatments), redness was significantly ( P < 0.05) increased by CS NP treatments (compared to other treatments), and yellowness was significantly ( P < 0.05) increased with all CS, CS NP, and CASB treatments (compared to control samples). In addition, the whiteness index (WI) of hake fillets was reduced significantly ( P < 0.05) when aerosolised with CS, CS NP, and CASB treatments. The lipid oxidation (TBARS) of hake fillets, independent of the antimicrobial treatment, decreased significantly ( P < 0.05) throughout storage. The results from this study indicate that aerosolisation of natural antimicrobial materials can effectively extend the shelf-life of fish products.

Predictive model of growth kinetics for Staphylococcus aureus in raw beef under various packaging systems

This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. aureus in VP and VSP decreased to about 2.5 Log CFU/g. Two primary models (modified Gompertz model and reparameterized Gompertz survival model) were used in the study. The secondary models were described using a polynomial equation and the Davey model. The bias factor (Bf), accuracy factor (Af), and root mean square error (RMSE) of the secondary models were 0.91–1.09, 1.00–1.13, and 0.00–0.68, respectively. The predictive models for kinetics of S. aureus in various packaged raw beef could help to predict the fate of S. aureus more accurately.

Spray coating application for the development of nanocoated antimicrobial low-density polyethylene films to increase the shelf life of chicken breast fillets.

Antimicrobial coated films were produced by an innovative method that allowed surface modification of commercial low-density polyethylene films so that well-defined antimicrobial surfaces could be prepared. A Pluronic™ surfactant and a polystyrene-polyethylene oxide block copolymer were employed to develop modified materials. The Pluronic™ surfactant provided a more readily functionalised film surface, while block copolymer provided a reactive interface which was important in providing a route to silver nanoparticles that were well adhered to the surface. Antimicrobial films containing silver were manufactured using a spray coater and the amount of silver used for coating purposes varied by the concentration of the silver precursor (silver nitrate) or the number of silver coatings applied. Potential antimicrobial activity of manufactured silver-coated low-density polyethylene films was tested against Pseudomonas fluorescens, Staphylococcus aureus and microflora isolated from raw chicken. The microbiological and physicochemical quality of chicken breast fillets wrapped with silver-coated low-density polyethylene films followed by vacuum skin packaging was also assessed during storage. Antimicrobial activity of developed silver-coated low-density polyethylene films was dependent ( p < 0.05) upon the concentrations of silver precursor and the number of silver coatings used. Better antimicrobial activity against P. fluorescens, S. aureus and chicken microflora was observed when the concentration of silver precursor was 3% and the spray coating deposition of silver was repeated four times. Use of silver-coated low-density polyethylene films extended ( p < 0.05) shelf life of chicken breast fillets and enhanced ( p < 0.05) oxidative stability compared to control films. Results indicated that silver-coated low-density polyethylene films could potentially be used as antimicrobial packaging for food applications.

The effect of packaging on consumer eating quality of beef

This experiment examined 3 packaging systems: overwrap packaging using oxygen permeable film (OWP); vacuum skin packaging (VSP) and modified atmosphere packaging (MAP, 80%O2 and 20%CO2) on consumer sensory. Three primals from 48 carcasses were aged in vacuum packs for 5, 12 or 40 days. Steaks from longissimus lumborum, gluteus medius and psoas major muscles were packed in OWP, VSP and MAP for 9 days. Untrained consumers scored grilled steaks for tenderness, juiciness, liking of flavour and overall acceptability. Steaks in MAP had 10–12 points lower sensory scores (on a 100 point scale) compared to the OWP, or VSP systems (P < 0.001). The packaging effect was independent of days aging and muscle. It was concluded that high oxygen MAP has the potential to be included as an input variable in the Meat Standards Australia beef grading model. This would be contingent upon research into when the MAP effect occurred and the effect of using different gas mixtures on eating quality.

Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage.

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions (4±1°C) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher a* values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

The combined effects of superchilling and packaging on the shelf life of lamb

The aim of this study was to evaluate the effect of superchilled storage at −1° on the shelf life of lamb slices packaged in an O2 enriched (40% O2/30% CO2/30% Ar) or in an anaerobic atmosphere (vacuum skin packaging). Physicochemical, microbial and sensory analyses were performed. The effect of superchilled storage on lamb stability differed depending on the atmosphere surrounding the product. Superchilled (−1°C) slices of lamb showed lower microbial counts than those refrigerated at 4°C in both packaging conditions. Moreover, meat stored at −1°C had a higher colour stability under vacuum. Superchilled storage combined with an O2 enriched atmosphere increased the rate of lipid oxidation, which reduced the shelf life reached by refrigerating at 4°C. Vacuum skin packaging strongly inhibited lipid oxidation independently of storage temperature. Thus, superchilled storage extended the shelf life at least twice compared to storage at 4°C under anaerobic conditions while it was disadvantageous when an O2 enriched atmosphere was used.

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

This study investigated the impact of packaging systems on the degradation and oxidation of beef proteins regarding beef tenderness of longissimus lumborum (LL) and biceps femoris (BF) muscles stored in vacuum skin packaging (VSP), a modified atmosphere with high oxygen concentration (MAP), and combined of these two methods (VSP+MAP). A significant decrease in the Warner-Bratzler shear force (WBSF) in VSP at D14 and D28 for LL was observed compared to BF. A significant effect of packaging system on troponin-T (Tn-T) and desmin degradation was shown (p≤0.001). A high concentration of oxygen in MAP and VSP+MAP affected protein oxidation, which was reflected in myosin oxidative cross-linking. An increase of WBSF values detected in steaks packed in VSP and VSP+MAP systems could be caused by the intensification of protein oxidation. Furthermore, BF was more susceptible to oxidation compared to LL. The VSP+MAP packaging system has resulted in the maintenance of a bright, red color, however has not improved the beef tenderness.

Effects of novel nitrite packaging film on the bacterial growth of bison strip-loin steaks

This study aimed to determine the effect of different packaging types (overwrapped with polyvinyl chloride film = PVC, vacuum skin packaging = VSP, and vacuum skin packaged with nitrite film = NIT), swabbed steak surface (bottom and top) and ageing time (2 and 9 days) on color stability and spoilage bacteria counts of bison striploin steaks after 7 days of retail display. In comparison to PVC packaging, both VSP and NIT showed more stable color and reduced the bacterial load on the steaks by ∼2log10 for coliforms (p < .0001), ∼0.5 log10 for lactic acid bacteria (p = .005), and ∼1.5 log10 for psychrophilic bacteria (p = .0001). Ageing time (p < .05) increased all spoilage bacteria numbers (∼2 log). The NIT packaging system improved retail color stability of bison steaks; however, the decreased growth of bacteria during retail display was similar to other anaerobic packaging systems. Practical applications Nitrite film packaging (FreshCase®), is a new smart packaging technology which contacts the meat surface, and nitrite embedded in the film surface dissolves into the meat juices, creating a stable, bright-red color in a vacuum package without curing the meat. The FreshCase® technology is already approved for use in the United States providing economic and market advantages to United States retailers. The packaging can offer more than 30 days of shelf life for whole muscle beef and extends typical retail display life up to 28 days compared to 3–5 days for tray over-wraps. This technology opens the possibility to the Bison industry to expand its market, where color stability is an issue and has the potential to eliminate retail losses due to poor color stability and early browning. This will allow the bison industry to transform from mainly frozen, to a more premium fresh meat market.