Effect of different packaging on consumer eating quality of beef

Researchers at the University of New England in Australia examined 3 packaging systems: overwrap packaging using oxygen permeable film; vacuum skin packaging and modified atmosphere packaging (MAP, 80% O₂ and 20% CO₂) on consumer sensory. Three primals from 48 carcasses were aged in vacuum packs for 5, 12 or 40 days. Steaks were then packed in the 3 types of packaging for 9 days.
Untrained consumers scored grilled steaks for tenderness, juiciness, liking of flavour and overall acceptability. Steaks in MAP had 10–12 points lower sensory scores (on a 100 point scale). The packaging effect was independent of days aging and muscle. An article about the research is published in Meat Science.
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