Scandinavian consumer preference for beef steaks packed with or without oxygen |
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Authors: | M.D. Aaslyng,M.A. Tø rngrenN.T. Madsen |
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Affiliation: | Danish Meat Research Institute, Teknologisk Institut, Maglegaardsvej 2, DK-4000 Roskilde, Denmark |
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Abstract: | Beef steaks retail-packed with (80% O2, 20% CO2) or without oxygen (either skin-packed or gas-packed (69.6% N2, 30% CO2, 0.04% CO or 70% N2, 30% CO2)) were compared by consumers in Denmark (n = 382), Norway (n = 316) and Sweden (n = 374). Two pairs of two steaks – one steak packed in a high oxygen atmosphere and one packed without oxygen – were given to the consumers. They were instructed to prepare the steaks at home on two consecutive days, and two persons had to taste each steak. In Denmark, the oxygen-free packing was either gas packing with CO (69.6% N2, 30% CO2, 0.04% CO) or without CO (70% N2, 30% CO2), in Norway it was either gas packing with CO (69.6% N2, 30% CO2, 0.04% CO) or skin packing, and in Sweden it was either skin packing or gas packing without CO (70% N2, 30% CO2). The meat represented animals that were between 17 and 80 months old (Denmark) and young bulls (Norway and Sweden). |
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Keywords: | Beef Packing Consumer High oxygen Skin packing MAP |
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