Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films
With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evalu...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/162 |
| _version_ | 1797494136934236160 |
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| author | Tristan M. Reyes Hunter R. Smith Madison P. Wagoner Barney S. Wilborn Tom Bonner Terry D. Brandebourg Soren P. Rodning Jason T. Sawyer |
| author_facet | Tristan M. Reyes Hunter R. Smith Madison P. Wagoner Barney S. Wilborn Tom Bonner Terry D. Brandebourg Soren P. Rodning Jason T. Sawyer |
| author_sort | Tristan M. Reyes |
| collection | DOAJ |
| description | With current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (<i>p</i> < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (<i>p</i> < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions. |
| first_indexed | 2024-03-10T01:30:00Z |
| format | Article |
| id | doaj.art-b303002383344c80b4350d234f8e87af |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:30:00Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b303002383344c80b4350d234f8e87af2023-11-23T13:44:39ZengMDPI AGFoods2304-81582022-01-0111216210.3390/foods11020162Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum FilmsTristan M. Reyes0Hunter R. Smith1Madison P. Wagoner2Barney S. Wilborn3Tom Bonner4Terry D. Brandebourg5Soren P. Rodning6Jason T. Sawyer7Department of Animal Sciences, Auburn University, Auburn, AL 36849, USADepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USADepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USADepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USAWinpak Ltd., 100 Saulteaux Crescent, Winnipeg, MB R3J 3T3, CanadaDepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USADepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USADepartment of Animal Sciences, Auburn University, Auburn, AL 36849, USAWith current meat industry efforts focused on improving environmental influencers, adopting sustainable packaging materials may be an easier transition to addressing the sustainability demands of the meat consumer. With the growing popularity of vacuum-packaged meat products, the current study evaluated instrumental surface color on fresh ground beef using vacuum packaging films, recycle-ready film (RRF), standard barrier (STB) and enhanced barrier (ENB). Ground beef packaged using ENB barrier film was lighter (L*), redder (a*) and more vivid (chroma) than all other packaging treatments during the simulated display period (<i>p</i> < 0.05). By day 12 of the simulated retail display, the ground beef surface color became lighter (L*), more yellow (b*), less red (a*), less vivid (chroma) and contained greater forms of calculated metmyoglobin, oxymyoglobin (<i>p</i> < 0.05). The current results suggest that barrier properties of vacuum packaging film for ground beef are pivotal for extending the surface color during fresh shelf-life conditions.https://www.mdpi.com/2304-8158/11/2/162ground beefinstrumental colorshelf lifevacuum packaging |
| spellingShingle | Tristan M. Reyes Hunter R. Smith Madison P. Wagoner Barney S. Wilborn Tom Bonner Terry D. Brandebourg Soren P. Rodning Jason T. Sawyer Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films Foods ground beef instrumental color shelf life vacuum packaging |
| title | Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films |
| title_full | Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films |
| title_fullStr | Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films |
| title_full_unstemmed | Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films |
| title_short | Surface Color Variations of Ground Beef Packaged Using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films |
| title_sort | surface color variations of ground beef packaged using enhanced recycle ready or standard barrier vacuum films |
| topic | ground beef instrumental color shelf life vacuum packaging |
| url | https://www.mdpi.com/2304-8158/11/2/162 |
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