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ARS Home » Southeast Area » Auburn, Alabama » Soil Dynamics Research » Research » Publications at this Location » Publication #406435
Research Project: Conservation Systems to Improve Production Efficiency, Reduce Risk, and Promote Sustainability

Location: Soil Dynamics Research

Title: Vacuum packaging maintains fresh characteristics of previously frozen beef steaks during simulated retail display

Author
item WAGONER, M - Auburn University
item REYES, T - Auburn University
item ZORN, V - Auburn University
item COURSEN, M - Auburn University
item CORBITT, K - Auburn University
item WILBORN, B - Auburn University
item STARKEY, C - Auburn University
item BRANDEBOURG, T - Auburn University
item BELK, A - Auburn University
item BONNER, T - Non ARS Employee
item SAWYER, J - Auburn University

Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/24/2022
Publication Date: 9/28/2022
Citation: Wagoner, M.P., Reyes, T.M., Zorn, V.E., Coursen, M.M., Corbitt, K.E., Wilborn, B.S., Starkey, C.W., Brandebourg, T.D., Belk, A.D., Bonner, T., Sawyer, J.T. 2022. Vacuum packaging maintains fresh characteristics of previously frozen beef steaks during simulated retail display. Foods. 11(19):3012. https://doi.org/10.3390/foods11193012.
DOI: https://doi.org/10.3390/foods11193012

Interpretive Summary: The impact of frozen storage on beef steaks prior to the retail setting may result in changes to the quality and safety of the packaged meat. Therefore, the objective of the current study was to evaluate fresh characteristics on previously frozen steaks during a simulated retail display. Results from the current study suggest that vacuum packaging films can aid in retarding detrimental effects caused by frozen storage after placing the steaks in fresh retail conditions.

Technical Abstract: The impact of frozen storage on beef steaks prior to the retail setting may result in changes to the quality and safety of the packaged meat. Therefore, the objective of the current study was to evaluate fresh characteristics on previously frozen steaks during a simulated retail display. Steaks were allocated to one of three packaging treatments (MB, MDF, MFS) and stored frozen (''13 _C) for 25 days in the absence of light. After thawing, steaks were stored in a lighted retail case at 3 _C and evaluated for instrumental surface color, pH, purge loss, lipid oxidation, and microbial spoilage organisms throughout the 25-day fresh display period. There was an increase (p < 0.05) for aerobic plate counts and lipid oxidation from day 20 through 25 on steaks packaged in MFS and MDF, respectively. Steaks packaged in MB were redder (p < 0.05) and more vivid (C*) as storage time increased. Whereas lipid oxidation was greater (p < 0.05) throughout the entire display for steaks packaged in MFS and MDF. It is evident that barrier properties of MB limiting oxygen exposure of the steak preserved fresh meat characteristics after frozen storage. Results from the current study suggest that vacuum packaging films can aid in retarding detrimental effects caused by frozen storage after placing the steaks in fresh retail conditions.