The effects of non-vacuum packaging systems on drip loss from chilled beef

• Published in: Meat science Vol. 49; no. 3; pp. 277 - 287
• Main Authors: Payne, Steven R., Durham, Cedric J., Scott, Sheryl M., Devine, Carrick E.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.07.1998; Elsevier
• Subjects: adsorbents; beef; Biological and medical sciences; browning; carbon dioxide; carbon dioxide atmosphere packaging; cooling; flavor; food contamination; Food industries; food packaging; Fundamental and applied biological sciences. Psychology; heat-shrunk vacuum packaging; liquids; losses; Meat and meat product industries; microbial contamination; non-shrunk vacuum packaging; odors; oxygen; palatability; plate count; shelf life; storage quality; tenderness; texture; vacuum packaging; Palatability; Gravy; Organoleptic properties; Dripping; Meat product; Food preservation; Shelf life; Vacuum packaging; Beef; Refrigeration; Comparative study
• DOI: 10.1016/S0309-1740(97)00135-6
• ISSN: 0309-1740

This study investigated drip loss in chilled beef (hot-boned m. longissimus lumborum (LL)) under conventional packaging systems, in which a vacuum is applied, and non-vacuum packaging systems. The use of vacuum during the packaging process (vacuum packaging, CO 2 atmosphere packaging) was associated with increased drip. Drip was lower in heat-shrunk vacuum packaging than in non-shrunk vacuum packaging. A slow vacuum onset had no effect on drip formation, or may have increased it. The extent of pressure reduction (vacuum; range 0–1 atm) did not significantly affect drip formation, although the standard vacuum pressure (0 atm) tended to cause more drip loss than higher pressures. The three non-vacuum anaerobic packaging systems tested were: flushed with carbon dioxide without the pressure being reduced below atmospheric (Flush), or the same system with no CO 2 flush but a proprietary oxygen absorber added (Scavenger), or a combination of both (Flush/Scavenger). Storage was at —1.5 °C for up to 20 weeks. The Flush and Flush/Scavenger systems had considerably lower drip loss than the CAP standard system (6.4%, 6.5%, and 9.1% respectively); the Scavenger system had the lowest drip loss (5.2%). Drip losses generally increased with storage period, irrespective of packaging system. All non-vacuum packaging systems except the Flush system had very low oxygen levels (<0.l% v v ). The Flush system had considerably higher levels of oxygen (0.9%) with associated browning of meat samples. All packaging systems gave a hygienic shelf-life of at least 16 weeks. At 16 weeks, microbial numbers were highest (5 × 10 6) in the Scavenger system. The meat from all packaging systems was acceptable to taste panels even after 16 weeks of storage at —1.5 °C. There were no significant differences between any of the packaging systems for any of the sensory attributes tested. The packaging systems with the best all round performance were the Flush/Scavenger and the Scavenger systems, depending on the storage-life required.