Evaluation of the retail display life of ground beef stored in modified atmosphere packaging and modern lighting conditions

Abstract

Color is the most important factor in decision making for the consumer in the retail setting. The objective of this study was to determine the color stability of ground beef patties packaged in modified atmosphere packaging (MAP) under three different retail lighting conditions. USDA Choice chuck rolls were first ground through a coarse 10 mm plate and then reground through a fine 4.5 mm plate and then formed into 27 patties (113.4 g). Patties were then assigned into one of three packaging treatments: HO2- MAP (80% O2: 20% CO2), LO2-MAP (20% O2: 20% CO2: 60% N2), or overwrap with polyvinyl chloride (PVC). Then each packaging type was then assigned to one of three retail lighting conditions: low-UV fluorescent bulbs (FLO), light emitting diode (LED), and no light (DRK). Patties were removed on storage days 1, 3, 7, 10, and 14 for analysis of L*a*b*, lipid oxidation by thiobarbituric acid reactive substances (TBARS), and percentage of myoglobin states. The entire experiment was replicated three times. There was an interaction between package type and storage day for L* (P < 0.0001). Patties packaged in HO2-MAP had an increase (P < 0.05) in L* through storage day but were ix similar to each subsequent day.