Packaging
An active packaging system for the extended storage of retail-prepared cuts of beef would facilitate the export of such cuts from Irish meat factories directly to retail outlets in export markets. This would generate employment and increase the added value of beef exports in addition to facilitating traceability and quality assurance schemes. An active packaging system for enhanced quality, safety and shelf life of exported fresh beef retail cuts packed in Ireland is a major technical goal.
Active packaging system for retail beef cuts
Current industry practice is to export beef primals in vacuum packs. Retail cuts may be packed in modified atmosphere packs (MAP) with an oxygen-rich atmosphere (75-80%) to give a colour shelf life of up to seven days. This is not long enough for the export of retail ready packs from Ireland to Europe. Using oxygen-free MAP may extend the storage life of packs, but the meat will have an unattractive purplish colour. A small amount of oxygen in the packs will result in an even less attractive brown discoloration. Meat stored in an oxygen-free atmosphere will bloom to an attractive bright red colour shortly after exposure to air. The challenge in developing a retail-ready packaging system with an extended storage life is to achieve an oxygen-free atmosphere during storage, followed by rapid blooming when the meat is placed on display for purchase.
Research at the Ashtown Food Research centre focuses on developing methods to achieve preserve colour stability in MAP. Parameters being examined include the oxygen transmission rate (OTR) of MAP, pressure and substitution of nitrogen with argon. (See more...)
