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Surface color variations of packaged ground beef

 

With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. 

With the growing popularity of vacuum-packaged meat products, A US study published in Foods journal evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (p< 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (p< 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions. 

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