Influence of oxygen scavenger technology and tray composition on retail stability of beef strip steaks and skirt steaks

The objective of this study was to compare the efficacy of two different oxygen scavenger strengths in master packages of beef strip and skirt steaks, in two different trays: foam and fiber compostable. Two master bags of each treatment were randomly selected for opening after 10, 15, and 18 d of dark storage and the trays were placed in the display case for 5 d of retail storage. Objective color measurements and subjective visual color panel data were collected on d 1 – 5 of retail display. No interaction was observed (P > 0.05) between scavenger × tray type combinations and pull day for any measurement taken. Regardless of time in dark storage, muscle color and surface discoloration increased (darkened and discolored), and overall acceptability decreased with retail day for both strip steaks and skirt steaks. All treatments for each pull day and retail display day remained below the discriminatory threshold for all visual color analysis factors. All total plate counts were well below any indicator for bacterial spoilage for all steaks. All scavenger/tray type combinations performed similarly throughout the study.