| Scope and Method of Study. Determine the efficacy of different oxygen scavenging systems at reducing residual oxygen levels and improving color stability when overwrapped beef cuts are stored in a modified atmosphere mother bag.;Findings and Conclusions. Iron-based oxygen scavengers reduce oxygen levels inside the mother bag and individual cut package as compared to tested soaker pad oxygen scavenging treatments. When used in the packaging of enhanced or non-enhanced roasts, non-activated and control packaging treatments improve subjective lean surface color, reduce subjective surface discoloration, and improve subjective overall acceptability as compared to the activated packaging treatment. Oxygen scavengers have the ability to reduce oxygen and improve subjective color characteristics; however, further research is necessary to reduce oxygen percentages to an acceptable level. Additionally, further research must also be conducted to help improve lean surface color and shelf stability. |
