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.