Related Experiment Video
Updated: May 18, 2026

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment
Published on: July 26, 2024
Type of packaging affects the colour stability of vitamin E enriched beef
Renata T Nassu1, Bethany Uttaro, Jennifer L Aalhus
1Lacombe Research Centre, 6000 C & E Trail, Lacombe, Canada AB T4L 1W1.
Abstract:
Colour stability is a very important parameter for meat retail display, as appearance of the product is the deciding factor for consumers at time of purchase. This study investigated the possibility of extending appearance shelf-life through the combined use of packaging method (overwrapping - OVER, modified atmosphere - MAP, vacuum skin packaging - VSP and a combination of modified atmosphere and vacuum skin packaging - MAPVSP) and antioxidants (vitamin E enriched beef). Retail attributes (appearance, lean colour, % surface discolouration), as well as colour space analysis of images for red, green and blue parameters were measured over 18days. MAPVSP provided the most desirable retail appearance during the first 4days of retail display, while VSP-HB had the best colour stability. Overall, packaging type was more influential than α-tocopherol levels on meat colour stability, although α-tocopherol levels (>4μgg(-1) meat) had a protective effect when using high oxygen packaging methods.
Related Concept Videos
Drug Product Stability
Pharmaceutical Alternatives: Stability-Related Therapeutic Nonequivalence
Vitamins
Bioavailability Enhancement: Drug Stability Enhancement and GI Retention
DNA Packaging
Formulation and Manufacturing Process: Physical Attributes of Generic Tablets and Capsules
