| The objective of the study was to determine the impact that oxygen absorbers have on retail shelf life attributes of color, microbial growth, oxidation, and sensory. Strip loin steaks and top sirloin steaks were packaged in tray overwrapped (TO) package and placed 4 per master pack with either 2780, 2-2780, or 2906 oxygen absorber. Ground beef were separated into 453.6 g and 2268.0 g samples and packaged in TO packaging with either CR14 or CR 12 and CR20 or CR 18 oxygen absorber, respectively. All master packs had 0.04% CO, 30% CO2, and 69.96% N2. Steaks were stored in dark storage for 6, 10, or 15 d and ground beef packages were stored in dark storage for 7 or 14 d. Color, Thiobarbituric Acid Reactive Substance (TBAR) analysis, total aerobic plate count (TPC), and sensory attributes were assessed to evaluate shelf life. Color evaluation revealed the top sirloin 2780 series were less likely (P < 0.05) to maintain color stability and overall acceptability. The 453.6 g ground beef CR14 series had significantly higher microbial counts than the CR12 series on the initial day of display for both 7 and 14 d storage and the terminal day of display for the 14 d storage period (P < 0.05). The 2268.0 g ground beef CR18 series had significantly higher microbial counts than the CR 20 series on the initial display day for the 7 d storage period (P < 0.05). The top sirloin 2906 series was the only absorber to stay below the 2.28 mg malonaldehyde/kg threshold. Significant differences in sensory attributes of both ground beef and steak cuts did not continue throughout display and storage periods. Oxygen absorber series proved to have considerable effect on retail shelf life attributes, especially color characteristics of steak cuts. The 2906 absorber series of both steak cuts proved to be effective in producing desirable shelf life attributes. There does not appear to be a difference between ground beef treatments at this display time period. |
