THE DISPLAY PERFORMANCE OF RETAIL‐READY BEEF FOLLOWING STORAGE: MUSCLE INFLUENCES¹

Abstract

Steaks from three different muscles stored for up to 24 weeks in nominally anoxic packaging and then displayed for up to 30 h revealed that muscles differed considerably in color stability and retail properties. After prolonged storage and display psoas major (PM) displayed the most and longissimus (LD) displayed the least surface discoloration. PM and semimembraneous (SM) were more susceptible to metmyoglobin formation than LD. However, PM lost redness at the fastest rate. LD samples generally received the highest retail appearance scores and PM the lowest. SM had the most pronounced off‐odors after prolonged storage and display. LD samples had a retail case‐life of 30 h after 14 weeks while SM and PM had retail case‐lives of 30 h after twelve and seven weeks, respectively. Consequently, retail performance following nominally anoxic storage is clearly muscle dependant.

Shelf‐life of Retail Beef Muscles Following Storage in a Low Oxygen Environment

“…In summary, LTL steaks were less susceptible to metmyoglobin formation than the other muscles and thus displayed the least surface discoloration after low oxygen storage. This finding agrees with work by Jeremiah and Gibson (2000). Oxygen consumption rate (OCR) and metmyoglobin reductase activity (MRA) are biochemical factors involved in determining the color stability of meat.…”

Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks

“…Higher O 2 consumption results in a low O 2 penetration rate and rapid conversion of OMB to DOMB, creating favorable conditions for MMB formation (O'Keeffe and Hood 1982). Color stability of beef longissimus muscle has also been documented by other workers (Ledward 1992;Jeremiah and Gibson 2000).…”

“…The retail storage time of a meat product is generally limited by color deterioration, which occurs substantially before microbial spoilage. Such color deterioration severely restricts the possibilities for widespread distribution of retail-ready cuts because the deterioration process commences immediately when a meat surface is exposed to O 2 ( Jeremiah and Gibson 2000). A successful case-ready meat packaging system must provide a bright red, display-ready product with a long storage life (Down 1997).…”

Effects of storage under a modified atmosphere on the microbiological and organoleptic qualities of ground beef prepared from pasteurized manufacturing beef

“…The panel was trained in evaluation procedures using visual and olfactory standards. Each panel member had >100 h experience with evaluation of the visual and olfactory characteristics of various types of raw meat samples (Jeremiah & Gibson, 2000). Meat in display packs was assessed for colour, discoloration and retail appearance when packs in the display case were illuminated by incandescent lamps (B1 Reflector Flood Lamps; Phillips, Knoxville, TN, USA) which gave a light intensity of 750 lux at the case shelf surface.…”