Packaging Influences Beef Quality Attributes

Many factors influence the shelf-life, color, and sensory attributes of beef. Packaging is one of those factors. There are several different types of packaging used in the meat industry, including vacuum packaging, overwrap, and modified atmosphere packaging (MAP). Traditionally wholesale cuts are vacuum packaged, boxed, and sent to retailers where they cut the meat, place it on a styrofoam tray, and overwrap it with a clear plastic film that allows oxygen to pass through the film and bloom the meat (it turns red). Vacuum packaging is typically not used in retail fresh meat because the meat is purplish-red in color, and many consumers find that color unattractive. Newer technology, such as MAP, is done at a centralized packaging facility. This consists of fabricating the meat, placing it in a rigid plastic tray, flushing the atmospheric air out of the packaging and replacing it with gas(es) of known concentration, and sealing it with clear plastic film that does not allow air to pass through it. Prior to packaging meat in MAP, whole muscles are often injected with an enhancement solution consisting of water or beef broth, salt, phosphate, and natural flavorings. Meat packaged in MAP has an extended shelf life compared to meat packaged in overwrap. There are different types of MAP that depend on the concentration of gases used. High-oxygen (HiO2) MAP usually consists of 80% O2 and 20% CO2. Ultra-low-oxygen with carbon monoxide (ULO2CO) MAP usually consists of 6070% N2, 20-40% CO2, and 0.4% CO.