Scandinavian consumer preference for beef steaks packed with or without oxygen.

Area of Science:

• Food Science
• Consumer Behavior
• Meat Packaging Technology

Background:

• Consumer preference for beef steaks is influenced by packaging methods.
• Modified atmosphere packaging (MAP) is widely used in the meat industry.
• Understanding consumer perception of different MAP techniques is crucial for market success.

Purpose of the Study:

• To compare consumer acceptance of beef steaks packaged with and without oxygen.
• To evaluate the impact of different oxygen-free packaging methods (skin-pack, gas-pack) on consumer preference.
• To assess consumer willingness to pay for differently packaged beef steaks across multiple countries.

Main Methods:

• Consumer sensory evaluation of beef steaks from Denmark, Norway, and Sweden (n=1092).
• Steaks were retail-packed in high oxygen (80% O2, 20% CO2) or without oxygen (skin-pack or gas-pack variations).
• Consumers evaluated steaks based on overall liking, tenderness, juiciness, flavor, and purchasing intent.

Main Results:

• Consumers across all three countries significantly preferred beef steaks packaged without oxygen.
• Oxygen-free packaging resulted in higher overall liking and preference for tenderness, juiciness, and flavor.
• In Sweden, skin-packed steaks without oxygen were preferred and commanded a higher willingness to pay.

Conclusions:

• Packaging beef steaks without oxygen significantly enhances consumer preference and sensory attributes.
• Oxygen-free packaging, particularly skin-packing, offers a competitive advantage in consumer acceptance.
• Meat industry should consider oxygen-free packaging strategies to meet consumer demand for high-quality beef.