Impacts on consumer acceptance of beef from interactions between pH, meat colour and packaging

30 June 2017
Focus area: Products
Program stream: Technical market access & markets
Project number: 2016-1066
This trial was designed to improve understanding of the mechanisms involved in understanding consumer colour preferences for beef product. 

The design called for striploin, rump and tenderloins aged 5, 12 or 40 days in vacuum packaging to be packed into three retail packaging formats: Overwrap (OWP), Modified Atmosphere (MAP) and Vacuum Skin Pack (VSP). All retail packages were viewed and rated for colour appeal by beef consumers then fabricated into MSA consumer samples and sensory tested using MSA protocols. 

Scores from a 'Consumer Meat Colour Score' (CMC) developed from the 20,140 consumer observations from the trial showed results directly contrary to some accepted beliefs. The colour of the striploin surface at grading was found to relate poorly to the other cuts and to change with ageing.

This research has delivered significant industry value through improved understanding of meat colour and packaging relationships from both visual and sensory perspectives. 
 
Previous in this focus area 23 January 2017 Animal welfare auditing Next in this focus area 31 October 2024 The data-based confirmation of chilled lamb (held up for 20 weeks) quality and safety, using novel smart packaging and spectroscopic technologies