THE RETAIL DISPLAY LIFE OF STEAKS PREPARED FROM CHILL STORED VACUUM AND CARBON DIOXIDE-PACKED SUB-PRIMAL BEEF CUTS

Chilled striploins and cube rolls from ten Australian steers (grain-fe d for 150 days) were trimmed of external fat and cut transversely into portions approximately 10 cm thick, each weighing between 750 and 100 0 g. These 'retailer-ready' cuts were each wrapped in drip saver pads and slid inside a plastic sleeve before being individually placed into a clear plastic high oxygen barrier film, metallized film or conventi onal vacuum bag. Cuts in clear plastic and metallized film packs were packaged in an oxygen-free saturated cal bon dioxide atmosphere (CO2-C AP), those in vacuum bags were conventionally vacuum-packed. All packs were returned to the chiller for further cooling. After 24 hr, half t he clear plastic and metallized CO2-CAP packs were carbon dioxide mast er-packed in groups of eight. Retailer-ready cuts in both clear plasti c and metallized film single unit and master-packed CO2-CAP packs were air freighted to New Zealand and sea freighted to Japan for assessmen t. The control vacuum packs were all consigned to New Zealand. Assessm ents in both countries after 39-89 days storage at between 0 degrees C and -1.0 degrees C indicated that fat colour stability limited the re tail display life of steaks cut from meat in these retailer-ready pack s to approximately 48 hr. In this regard, meat from single unit CO2-CA P, master pack CO2-CAP and vacuum packs performed similarly. Lean meat colour and sensory attributes remained acceptable for up to 48 hr aft er displayed product was rejected because of grey-green fat discolorat ion. The microbiological status of retailer-ready cuts removed from CO 2-CAP packs after 89 days chilled storage was superior to that of cuts from vacuum packs, Clear plastic and metallized film CO2-CAP packs pe rformed comparably.