Utilization of packaging systems for transportation and distribution of beef

Abstract

The present study defined and characterized the functional components of an optimal system for transporting fresh beef in refrigerated containers. Initially, quarters and primal cuts from 37 carcasses were utilized to compare the effects of primary packaging systems during stimulated shipments of beef. Protective wraps for quarters and primary packaging materials for primal cuts significantly (P<.01) reduced the amount of weight loss due to shrinkage. Quarters stored naked for five and eight days lost 1.25 and 1.29 percent of their weight as shrinkage, respectively, while quarters wrapped in one of the five protective materials lost from 0.00 to 0.59 percent of their weight during the same time period. Rounds and chunks stored naked for 8 to 13 days lost 1.14 to 2.96 percent due to shrinkage, while for those protected by primary packaging materials the shrinkage loss was reduced to 0.19 to 0.48 percent. Ribs, sirloins and shortloins stored naked shrank from 1.14 to 3.93 percent during an 8 to 13 day storage period while their vacuum packaged counterparts lost from 0.49 to 1.12 percent due to shrinkage. Bacterial counts (log�₀) varied from 3.40 to 7.81 and slime developed on the surface of those cuts with bacterial counts higher than 7.00. The higher bacterial counts occurred on the surface of cuts on which moisture had accumulated due to the protective nature of the primary package. Subjective odor scores were related (P<.01) to the bacterial counts after storage (r=-.51) and to subjective scores for completeness of vacuum (r=0.48) for primal cuts in vacuum packages..