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Kansas Agricultural Experiment Station Research Reports
1997; Kansas Agricultural Experiment Station contribution; no. 97-309-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783; Beef; Packaging; Beef steaks; Shelf life
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High Carbon Dioxide, Modified-Atmosphere Packaging (Map) For Beef Steaks, S.E. Luchsinger, Melvin C. Hunt, Donald H. Kropf
High Carbon Dioxide, Modified-Atmosphere Packaging (Map) For Beef Steaks, S.E. Luchsinger, Melvin C. Hunt, Donald H. Kropf
Kansas Agricultural Experiment Station Research Reports
To determine the effects of storage in a high-carbon dioxide, modified-atmosphere package (MAP) on shelf life, beef strip steaks were packaged under 30% CO2-70% N2 and stored for up to 42 days at 30 or 38 ÌŠF. Aerobic plate counts (APC) and lactic acid bacteria (LAB) counts in these ExtendPak™ packages were well below the threshold of spoilage even after 42 days of MAP storage. After 28 days of storage, steaks stored in vacuum packages had APC counts 1.0 log 10 greater than steaks in MAP. APCs increased during a 5-day display period in steaks store d in vacuum packages, …