Optimising eating quality of beef steaks by using tri-gas MAP
21 December 2016
Focus area: Food safety
Program stream: Product & process integrity
Project number: 2016-1042
High Ox MAP results in a red colour and increased shelf life, however, it also reduces the organoleptic quality. A drawback about non-oxygen MAP is the colour of the meat, which becomes purple like vacuum-packed meat.
DMRl has worked on developing a tri-gas solution to overcome the dilemmas observed with the traditional two-gas solution. The aim of this project is therefore to document how the new tri-gas solution affects shelf life and organoleptic quality of exported Australian beef.