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

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.

Engineered Nanomaterial Coatings for Food Packaging: Design, Manufacturing, Regulatory, and Sustainability Implications

“…For example, Reyes et al, presented interesting results that shed light on the effects of vacuum packaging on the surface color and lipid oxidation of beef fillets. The results of this study suggest that vacuum packaging can be used for beef fillets to maintain quality characteristics for a longer shelf life [178]. A study by Nicosia et al, suggested that there was a tendency to increase or eliminate SSL claims for industrial pesto sauces because the products remained safe for longer than stated on the label.…”

Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging

“…Steaks were sampled for 2-thiobarbituric acid reactive substances (TBARS) as previously described [4,18], and mg of malonaldehyde/kg of fresh meat was calculated by using the value of 12.21 obtained from a standard curve using a known malonaldehyde solution measured across multiple absorbencies [18].…”

“…Using permeable films for fresh meat, such as PVC, results in greater exposure of the meat surface to detrimental gases, such as oxygen. Plastic films used in thermoforming applications can limit the transmission rate of atmospheric gases to the meat surface and lengthen the stability of surface color on fresh meat products [4].…”

“…Industry methods have been adopted to minimize this effect, such as controlling the age of fresh beef through packaging and maintaining refrigeration standards that may alter meat characteristics during storage [8]. With advances in technologies, vacuum packaging has caused improvements in the surface color of the meat by maintaining a brighter red surface color for longer periods [4].…”

Introduction to the Special Issue: Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

“…Interesting results that bring to light the issues concerning the effects of vacuum packaging on surface color and lipid oxidation of beef steaks were presented by Reyes et al [ 1 ]. The results from this study suggest that the use of vacuum packaging for beef steaks is plausible for maintaining quality characteristics during extended display periods.…”