Effect of different packaging on consumer eating quality of beef

28 August 2018

Researchers at the University of New England in Australia examined 3 packaging systems: overwrap packaging using oxygen permeable film; vacuum skin packaging 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 were then packed in the 3 types of packaging 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). The packaging effect was independent of days aging and muscle. An article about the research is published in Meat Science.
Click here for an abstract of the published article.
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