The combined effect of films of various gas barrier properties, various gas packaging atmospheres (air, vacuum and gas packaging, oxygen absorbents) and storage temperatures (4 and 12$ sp circ$C) were investigated on the color stability and shelf-life of fresh beef. Meat color was described by reflectance measurements and by reading the color coordinates L* (lightness), a* (redness), b* (yellowness), C* (chroma) and h (hue angle) in the CIE-LAB system. All packaged beef was regarded as unacceptable when reflectance differences values at 630 and 580 nm i.e., due to oxymyoglobin (MbO$ sb2)$ were $ sim$30-35. Based on these standards, aerobic packaging of beef in polyvinylchloride (PVC) film had a shelf-life of $ sim$5 d and 1 d at 4 and 12$ sp circ$C respectively. Beef packaged in both low gas-moisture barrier films resulted in black discoloration after only 2 d at 4$ sp circ$C due to increased moisture loss. Longer extensions in both color and microbial shelf-life of fresh beef were possible by packaging products under modified atmospheres using high gas barrier Cryovac$ sp circler$ bags. Both vacuum packaging (VP) and vacuum skin packaging (VSP) resulted in a shelf-life of $ sim$35 d at 4$ sp circ$C. Gas packaging using high levels of CO$ sb2$ (100%) in conjunction with Ageless-SS$ sp circler$ oxygen absorbent, delayed discoloration for $ sim$42 d at 4$ sp circ$C. (Abstract shortened by UMI.)

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Call number: LD2668 .T4 1985 L96 / Master of Science