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. 2022 Feb 11;11(4):520.
doi: 10.3390/foods11040520.

Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions

Tristan M Reyes  1 , Madison P Wagoner  1 , Virginia E Zorn  1 , Madison M Coursen  1 , Barney S Wilborn  1 , Tom Bonner  2 , Terry D Brandebourg  1 , Soren P Rodning  1 , Jason T Sawyer  1
Affiliations

Vacuum Packaging Can Extend Fresh Color Characteristics of Beef Steaks during Simulated Display Conditions

Tristan M Reyes et al. Foods. .

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.

Keywords: TBARS; instrumental color; overwrapped packaging; simulated retail display; vacuum packaging.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Interactive influence of packaging method × day of display for 2-Thiobarbituric acid reactive substances (TBARS) on beef strip loin steaks during a simulated retail display. Bars lacking common letters differ (p ≤ 0.05).
Figure 2
Figure 2
Interactive influence of packaging method × day of display for purge loss (%) on beef strip loin steaks during a simulated retail display. Bars lacking common letters differ (p ≤ 0.05).
Figure 3
Figure 3
The interactive influence of packaging method × day of display for fresh muscle pH on beef strip loin steaks. Bars lacking common letters differ (p ≤ 0.05).
See this image and copyright information in PMC

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