A research note on radio frequency transponder effects on bloom of beef muscle

• Published in: Meat science Vol. 67; no. 1; pp. 179 - 182
• Main Authors: Vorst, K.L, Clarke, R.H, Allison, C.P, Booren, A.M
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2004; Elsevier
• Subjects: Beef color; Biological and medical sciences; Bloom; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Radio frequency identification; Beef color; Bloom; Radio frequency identification; Meat product; Muscle; Research; Beef
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2003.09.009

This study was designed to determine if radio frequency transponders affect the bloom of tray-packed beef muscle. A radio frequency identification (RFID) passive transponder was applied to the overwrap film of beef strip loin steaks. Overwrapped tray packs were vacuum packaged and stored for two days at 4 °C. Samples were removed from the vacuum package and CIE L *, a *, and b * values were measured through the overwrap until CIE a * values stabilized (40 min). Overwrap was removed and CIE L *, a *, and b * values were measured directly below the RFID and an adjacent control area for 40 min. All CIE L *, a *, and b * values were statistically different ( P<0.05) directly below the RFID when compared to the adjacent control area. The greatest differences were observed in the initial values and may be of consumer concern. After achieving full bloom (40 min post-overwrap removal), the difference between these areas were negligible.