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

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...