Extended Storage of Beef Steaks Using Thermoforming Vacuum Packaging

Area of Science:

• Food Science
• Meat Science
• Packaging Technology

Background:

• Extended storage of beef steaks often leads to decreased quality attributes.
• Vacuum packaging is a common method for preserving fresh and frozen meat products.

Purpose of the Study:

• To evaluate the fresh and cooked meat quality of beef steaks stored for 63 days using different vacuum packaging films.
• To determine the influence of packaging material and storage duration on beef steak quality attributes.

Main Methods:

• Beef steaks (2.54 cm thick) were packaged in three thermoforming films: VPA, VPB, and VPC.
• Steaks were stored for 63 days, and quality attributes including surface color, spectral values, myoglobin forms, lipid oxidation, purge loss, cook loss, and Warner-Bratzler shear force were assessed.

Main Results:

• Steaks in VPA showed lighter and redder color, while VPB and VPC steaks became darker.
• VPC film increased yellowness, hue angle, and chroma, with higher metmyoglobin and oxymyoglobin.
• Storage time significantly influenced purge loss, cook loss, and Warner-Bratzler shear force (WBSF).

Conclusions:

• Vacuum packaging is a viable option for storing beef steaks for over 60 days.
• Film type affects color and myoglobin stability, while storage duration is a key factor in overall quality degradation and WBSF.