Vacuum Packaging Systems for Subprimal Beef Cuts

Abstract

Ribs, knuckles and blade chucks were vacuum packaged via a chamber heat seal (CHS) system or a nozzle clip seal (NCS) system and were stored at 1 C for 7, 14, 21, 35 or 42 days. Three observers evaluated each of the 295 primal cuts for surface discoloration, appearance of fat covering and incidence of off-odor. Total psychrotrophic microbial counts were obtained on randomly selected samples at each storage interval. Steaks derived from each primal cut were used for retail display and sensory evaluation. The primary visual difference observed between packaging systems was the higher vacuum score attained by use of the CHS system. Cuts stored in different packaging systems did not differ (P<.05) with regard to evaporative or purge loss. With increased storage time, weight loss increased and retail caselife was reduced for cuts packaged in both systems. Primal cuts stored in leaker packages for 21 days had higher microbial counts, lower scores for appearance of primal cuts and greater trim losses (1.2% for intact packages vs 4.8% for leaker packages). Differences between packaging systems in package leaker rates appear to be of greater economic significance than differences due to degree of vacuum or other variables involved with intact packages.