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ARS Home » Southeast Area » Auburn, Alabama » Soil Dynamics Research » Research » Publications at this Location » Publication #406439
Research Project: Conservation Systems to Improve Production Efficiency, Reduce Risk, and Promote Sustainability

Location: Soil Dynamics Research

Title: Influence of vacuum packaging on instrumental surface color characteristics of frozen beef steaks

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 BRANDEBOURG, T - Auburn University
item BELK, A - Auburn University
item BONNER, T - Non ARS Employee
item SAWYER, J - Auburn University

Submitted to: Journal of Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/5/2022
Publication Date: 9/20/2022
Citation: Wagoner, M.P., Reyes, T.M., Zorn, V.E., Coursen, M.M., Corbitt, K.E., Wilborn, B.S., Brandebourg, T.D., Belk, A.D., Bonner, T., Sawyer, J.T. 2022. Influence of vacuum packaging on instrumental surface color characteristics of frozen beef steaks. Journal of Food Science and Nutrition. 5(3):658-663. https://doi.org/10.26502/jfsnr.2642-110000111.
DOI: https://doi.org/10.26502/jfsnr.2642-110000111

Interpretive Summary: Consumers often consider beef color as a sole indicator of product freshness at the time of purchase. However, disruptions in meat manufacturing may cause manufacturers to create frozen retail meat products, but changes to surface color during frozen storage may be deleterious. A study was conducted to determine the effect of vacuum packaging on instrumental surface color values of boneless ribeye steaks during frozen storage. Steaks were cut 2.54-cm thick, assigned to one of three packaging films, allowed to bloom for 30 min and immediately frozen. Throughout the 25 days of frozen storage, instrumental surface color values were collected. These data indicate that choice of vacuum packaging film impacted instrumental surface color of frozen retail cuts with MDF packaging more effectively maintaining optimal color throughout the duration of this study.

Technical Abstract: Consumers often consider beef color as a sole indicator of product freshness at the time of purchase. However, disruptions in meat manufacturing may cause manufacturers to create frozen retail meat products, but changes to surface color during frozen storage may be deleterious. Therefore, the objective for the current study was to determine the effect of vacuum packaging on instrumental surface color values of boneless ribeye steaks during frozen storage. Steaks were cut 2.54-cm thick, assigned to one of three packaging films, allowed to bloom for 30 min and immediately frozen. Throughout the 25 days of frozen storage, instrumental surface color values were collected. Steaks packaged using MDF were lighter (p < 0.05) but became darker as storage time increased. However, redness (a*) values were greater (p < 0.05) for steaks packaged using MDF from day 10 to 25, as well as more yellow (b*) from day 7 to 25 (p < 0.05). Furthermore, steaks packaged in MDF were more (p < 0.05) vivid (C*) and possessed redder values for red-to-brown (RTB), oxymyoglobin (OMb), and hue angle from day 7 to 25 of the simulated storage period. These data indicate that choice of vacuum packaging film impacted instrumental surface color of frozen retail cuts with MDF packaging more effectively maintaining optimal color throughout the duration of this study.