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 over wrap trays within a modified atmosphere mother pack (CO2/N-2) was assessed. Steaks from six muscles, namely Longissimus dorsi, Psoas major, Semimembra nosus, Gluteus medius, Semitendinosus and Biceps femoris were examined. Aft er storage for 2, 4 or 6 weeks mother packs were opened and steak colour wa s monitored during 96 h of retail display. Redness of all muscles stored wi th O-2 scavengers was superior to that of steaks stored without O-2 scaveng ers at all storage times. Hue angle results indicated some metmyoglobin for mation in all muscles during storage. Comparisons were made between steaks stored with O-2 scavengers and fresh steaks. Shelf-life values were calcula ted using the reflectance difference method (R-630-R-580). O-2 scavengers d id not affect weight loss from the stored steaks.