Colour stability of six beef muscles stored in a modified atmosphere mother pack system with oxygen scavengers

The effect of O-2 scavengers on the colour stability of beef in retail overwrap trays within a modified atmosphere mother pack (CO2/N-2) was assessed. Steaks from six muscles, namely Longissimus dorsi, Psoas major, Semimembranosus, Gluteus medius, Semitendinosus and Biceps femoris were examined. After storage for 2, 4 or 6 weeks mother packs were opened and steak colour was monitored during 96 h of retail display. Redness of all muscles stored with O-2 scavengers was superior to that of steaks stored without O-2 scavengers at all storage times. Hue angle results indicated some metmyoglobin formation in all muscles during storage. Comparisons were made between steaks stored with O-2 scavengers and fresh steaks. Shelf-life values were calculated using the reflectance difference method (R-630-R-580). O-2 scavengers did not affect weight loss from the stored steaks.