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Packaging systems for beef retailers and their effects on visual quality and palatability

Code: 9781838790448
J. W. S. Yancey, University of Arkansas, USA

Chapter synopsis: Packaging is one of the most vital processes in beef production, but is often overlooked by beef researchers. In addition to protecting the product, packaging is largely responsible for maintaining myoglobin in the bright red, oxygenated state in the retail case as expected by American consumers. However, retail beef packaged in the traditional, aerobic overwrap has issues with discolouration and short shelf life; thus, more protective options, such as vacuum and modified atmosphere packaging, have been implemented by some retailers. The future of beef packaging will not only protect beef but also actively inhibit oxidation and microbial growth and perhaps communicate with the processor and consumer about the quality of the packaged beef.

DOI: 10.19103/AS.2016.0009.14
£25.00
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Table of contents 1 Introduction 2 The colour of fresh and ground beef 3 Traditional aerobic packaging 4 Vacuum packaging 5 Centralized packaging 6 Modifi ed atmosphere packaging 7 Active packaging 8 Intelligent packaging 9 Additional issues: moisture control and reducing packaging waste 10 Conclusions 11 Where to look for further information 12 References

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