Related Experiment Video
Updated: May 10, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
Published on: April 26, 2013
Nitrite-embedded packaging film effects on fresh and frozen beef color development and stability as influenced by
1Meat Science and Muscle Biology Laboratory, Department of Animal Sciences, University of Wisconsin, Madison, WI 53706, USA. clausjr@ansci.wisc.edu
Abstract:
Muscles (Longissimus lumborum, LL; Psoas major, PM, semitendinosus, ST) were aged (2, 9d postmortem), cut into steaks, anaerobically packaged (nitrite-embedded film, NEF), and displayed (fresh, 19d; frozen, 39d). Fresh NEF increased (P<0.05) in redness (first 48h). Upon opening fresh NEF (d 6) and overwrapping in PVC film, redness declined (P<0.05). NEF cooked LL had more red surface compared to non-NEF. Meat age influenced NEF color. Intact NEF maintained acceptable red color throughout display. Residual nitrite and nitrate associated with fresh NEF and nitrate in NEF cooked LL were found (P<0.05) in the outer layer. Consideration should be given to providing sufficient time for nitric oxide myoglobin development when using NEF which may be influenced by meat age and muscle differences. NEF packaging has potential to extend fresh beef color display life. NEF appears to offer the opportunity to display bright red beef in frozen display by limiting typical effects of photooxidation.
Related Concept Videos
2° Amines to N-Nitrosamines: Reaction with NaNO2
The Effect of Aging on Tissues
Bacterial Protein Maturation
Microbial Spoilage of Food

