Combined effect of modified atmosphere bulk packaging, dietary vitamin E supplementation and microbiological contamination on colour stability of Musculus gluteus medius
a Department of Molecular and Cell Biology, University of the Witwatersrand, Private Bag 3, PO Wits, 2050, South Africa
b MIRINZ, PO Box 617, Hamilton, New Zealand
Abstract:
Five Simmentaler type calves were fed diets supplemented with 500 mg vitamin E per day and five fed control diets. Rump steaks from each carcass were PVC-overwrapped and bulk packaged in 100% CO, or 20% CO2:80% O2. Bulk packs were stored up to 42 days at 4°C and steaks displayed up to 7 days at 4°C. Bacterial counts of rump steaks from either packaging treatment were not significantly influenced during bulk storage or retail display by supplementation with dietary vitamin E. Both packaging treatments delayed bacterial growth during bulk storage. Aerobic plate counts of rump steaks stored in 100% CO2 were lower than those of rump steaks stored in 20% CO2: 80%: O2. This study showed that rump steaks supplemented with dietary vitamin E can be bulk packaged in 20% CO2: 80% O2 or 100% CO2 and stored for up to 42 days with shelf life of 4–7 days.