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 (CO 2 /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.

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