Effects of MAP on retail color stability in fresh beef

31 October 2014

Researchers at Oklahoma State University USA aimed to evaluate the effects of different modified atmosphere packaging (MAP) and different packaging styles on retail shelf life and microbial growth.
The researchers evaluated different gas composition in modified atmosphere packaging. They found that MAP does affect the color stability of beef products. Tri-gas and low oxygen MAP had significantly brighter colored sirloins and ground beef and, therefore had, higher overall acceptability scores. High oxygen and bi-gas sirloins were never acceptable in terms of color or overall acceptability. The university has published an abstract of the dissertation on their website.
Click here for the abstract.

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