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Beef strip loins and top sirloins were enhanced and steaks were stored in one of three packaging systems: high-oxygen barrier trays, low-oxygen peelable trays, or vacuum packages. After dark storage for 8 or 15 days, simulating distribution time, steaks were displayed up to 3 days in a retail case. Steak discoloration and sensory traits were rated. Extended dark storage and retail display were detrimental to flavor and color. In this study, the best packaging systems were those that minimized opportunities for oxidation — vacuum packaging and, as long as dark storage was limited to eight days, high oxygen packaging.