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Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color¹

J. P. Grobbel^*, M. E. Dikeman^*,2, M. C. Hunt^* and G. A. Milliken

^* Department of Animal Sciences and Industry, and Department of Statistics, Kansas State University, Manhattan 66506

² Corresponding author: mdikeman{at}ksu.edu

Fresh meat color is a major factor influencing the purchase of meat products by consumers, whereas tenderness is the primary trait determining overall eating satisfaction of consumers. The objectives of this research were to determine the effects of packaging atmosphere on fresh beef color stability, cooked color, and tenderness. Longissimus lumborum muscles (n = 14 pairs) from USDA Select, A-maturity carcasses were assigned to either 14-d tenderness measurement or to display and then to 18-d [80% O₂, 20% CO₂ (HiO₂) modified atmosphere packaging (MAP)] or 28-d [vacuum package (VP) and ultra low (ULO₂) plus CO MAP blends] tenderness measurement. Loins were then fabricated on d 7 postmortem into 2.54-cm-thick steaks. Steaks 8 to 10 caudal to the first 7 steaks were bisected, assigned to a packaging treatment, and used for internal cooked color. One full steak was used for initial tenderness. Packaging treatments were as follows: vacuum-packaging (VP); 80% O₂, 20% CO₂ (HiO₂); 0.4% CO, 35% CO₂, 64.6%N₂ (ULO₂CO); 0.4% CO, 99.6% CO₂ (ULO₂COCO₂); 0.4% CO, 99.6% N₂ (ULO₂CON₂); or 0.4% CO, 99.6% Ar (ULO₂COAr). Steaks packaged in HiO₂ MAP were in dark storage (2°C) for 4 d, and all other steaks were in dark storage for 14 d. Steaks were displayed under fluorescent lighting (2,153 lx; 3,000 K) for 7 d, with instrumental color measured on d 0 and 7 of display. Trained color panelists (n = 10) assigned color scores. Steaks for Warner-Bratzler shear force and cooked color were cooked to 70°C. Steaks packaged in the 4 ULO₂ MAP blends with CO had no change (P > 0.05) or increased (P < 0.05) a* values for fresh color. Steaks packaged in VP or the 4 ULO₂ MAP blends with CO had little or no surface discoloration. Steaks packaged in HiO₂ MAP discolored faster (P < 0.05) and 56% more (P < 0.05) than those in any other packaging treatment. There were no differences (P > 0.05) in Warner-Bratzler shear force on d 14 postmortem. Steaks packaged in HiO₂ MAP were less tender (P < 0.05) than the other treatments at the end of display but had 10 d less aging due to a shorter dark storage period. Steaks packaged in HiO₂ had the lowest (P < 0.05) a* values for internal cooked color of all packaging treatments. Steaks packaged in ULO₂COCO₂ and VP had intermediate a* values, whereas those packaged in ULO₂COAr, ULO₂CO, and ULO₂CON₂ had the greatest (P < 0.05) a* values for internal cooked color. Ultra-low oxygen packaging treatments had longer fresh color stability than steaks packaged in HiO₂ MAP and equal or better tenderness. Packaging atmospheres altered the internal cooked color, with steaks packaged in HiO₂ MAP exhibiting premature browning.

Key Words: beef • cooked color • display color • modified atmosphere packaging • tenderness