SUSTAINABLE MEAT PACKAGING SYSTEMS FOR RED MEAT

• Sponsoring Institution: National Institute of Food and Agriculture
• Project Status: COMPLETE
• Funding Source: HATCH
• Reporting Frequency: Annual
• Accession No.: 1023011
• Project Start Date: May 7, 2020
• Project End Date: May 6, 2024
• Program Code: [(N/A)]- (N/A)

Recipient Organization
AUBURN UNIVERSITY
108 M. WHITE SMITH HALL
AUBURN,AL 36849

Performing Department
Animal Sciences

Non Technical Summary
The meat industry produces over 103.3 billion pounds of beef, chicken, goat, lamb andpork annually. With over 133 billion pounds of food wasted each year in the United States, 30%of that is attributed to meat products. Consumer packaging of fresh meat today is comprised ofmultiple forms that include Poly-Vinyl Chloride (PVC), Modified Atmosphere (MAP), Vacuum-Skin (VSP), or Rollstock (RS) packaging method. Within these methods are multiple iterationsand modifications to the method but packaging is ultimately designed around the consumer andtheir purchasing intent. With excessive waste of meat and food products occurring due to shelflife deterioration, and millions of pounds of meat products produced in Alabama annually thereis need for further investigation of sustainable meat packaging. This project proposal aims toinvestigate the alternative packaging methods of fresh and cooked meat through 1) theidentification of least cost packaging methods, 2) packaging methods for extended storageduration to enhance meat tenderness and safety, and 3) packaging methods that are constructedof recyclable materials. Current packaging methods utilized in the retail sector for fresh meat arecomprised of an expanded poly-styrene tray and meat is covered with a polyvinyl chloride film.This method allows the greatest quantity of oxygen to reach the cut surface of the meat wherebychanging the meat surface color to the preferred consumer color of red. Identifying uniquepackaging methods that limit oxygen exposure, preserve the surface color and can provideenhancements to tenderness and flavor would be preferred. In addition, inclusion of newertechnology could provide consumers with friendly methods of storing meat products forextended periods. Results from these projects would be disseminated through peer-reviewedscientific journals, webinars, social media outlets and educational meetings for stakeholders.Furthermore, these results will enhance the meat production industry throughout Alabama andmore importantly the nation. It will lend to improvements of meat storage and packagingmethods that will further enhance consumer acceptance of red meat proteins, in addition tocreating a more sustainable meat packaging platform.

Animal Health Component

100%

Research Effort Categories

Basic

(N/A)

Applied

100%

Developmental

(N/A)

Classification

Knowledge Area (KA)	Subject of Investigation (SOI)	Field of Science (FOS)	Percent
501	3320	3090	100%

Knowledge Area
501 - New and Improved Food Processing Technologies;

Subject Of Investigation
3320 - Meat, beef cattle;

Field Of Science
3090 - Sensory science (human senses);

Keywords

sustainable meat packaging

shelf life

beef

pork

sensory color

sensory taste

surface color

Goals / Objectives
The overarching goal of this Hatch Project is to create and enhance red meat packagingplatforms for greater storage, sustainability, and consumer acceptability. It is the intent throughthese pillars of work that the following will be created: 1) recommendations for use ofsustainable red meat packaging for the retail sector, 2) evaluate the implications of meat safetyand extended storage in alternative meat packaging platforms, and 3) create recommendations onthe influence of temperature and its impacts on consumer palatability, storage, block-chainmanagement and safety of red meat.

Project Methods
Beef ribeye roll (LL: IMPSNo. 112A) and top sirloin butt (TS: IMPS No. 184) will be purchased from a commercialprocessing facility. Subprimals (N = 40/muscle) will be aged and stored at 2.2? in the absenceof light for 7 days from the packaging date. After aging, subprimals (LL and TS) will beremoved from their respective individual packages and secondary muscles will be removed andsubcutaneous fat exceeding 0.64 cm's will be trimmed. Subprimals will be fabricated into 2.54-cm-thick steaks (n = 12/subprimal) and randomly allocated to packaging film treatments higherbarrier (HB), medium barrier (MB), and low barrier (LB). Steaks will be packaged using ahorizontal form/fill/seal vacuum packaging machine.Color analysis (Instrumental and Sensory) will be collected on days 0, 6, 12, 18, 24, 30and 36 of the simulated retail display periods. Using a Hunter MiniScan XE plus. In addition, a six-member, trained sensory panelwill be trained according to AMSA (1991) guidelines for fresh meat analysis.Instrumental tenderness and cooking yield will occur on day 0, 6, 12, 18, 24 and 36.Steaks will be removed from the refrigerated display case and steaks will be blotted dry with apaper towel prior to placing on a balance for capturing raw weight. Steaks will be cooked to an internal temperature of 71? andtemperature will be monitored with a Teflon-coated copper-constantan thermocouple. Aftercooling to room temperature, steaks will be re-weighed and the cookyield will be calculated.After weighing, steaks will be cored up to six times to produce 1.27-cm diameter cores parallelto muscle fibers. Each core will be sheared one time on a texture analyzer.Steaks allocated for sensory taste panel analysis will be removed from the retail displaycases on days 0, 6, 12, 18, 24 and 36. Sensory steaks will be cooked according to the procedures forinstrumental tenderness above. After cooking, steaks will be cut into 1 cm x 1 cm x 2.54 cmcubes, placed into individually labeled cups with lids and held in a food warmer at 70? for no more than 15 min prior to sensory evaluation. Sensory panelist (N = 8) will be selected and trained according to AMSA guidelines for meat evaluation 2011.Sensory taste panel evaluation will be conductedunder color neutralizing lights with portioned booths to isolate panelists.A second study using Beef ribeye roll (LL: IMPS No. 112A), top sirloin butt (TS: IMPS No. 184), and bottom round flat (BF: IMPS No. 170) willbe purchased from a commercial processing facility. Subprimals (N = 40/muscle) will be agedand stored at 2.2? in the absence of light for 7, 21, 35, 42, 49, and 56 days from the packagingdate. After aging, subprimals (LL, TS, and BF) will be removed from their respectiveindividual packages, secondary muscles will be removed and subcutaneous fat exceeding 0.64cm's will be trimmed. Subprimals will be fabricated into 2.54-cm-thick steaks (n =12/subprimal) and randomly allocated to packaging film treatments higher barrier (HB), mediumbarrier (MB), and low barrier (LB). Steaks will be packaged using a horizontal form/fill/sealvacuum packaging machine. At the conclusion of thedistribution simulation, packaged steaks will be placed into a tiered refrigerated display caseoperating at 3.3? for 7 days. Packages will be stacked three-deep to simulate a current retailsetting.Color analysiswill be collected on days 0, 3, 5, and 7 of thesimulated retail display periods. The L*, a*, b* and spectral data will be measured from the mean ofthree readings on the package surface. In addition, a six-member, trained sensory panel will betrained according to AMSA (1991) guidelines for fresh meat analysis.Packages allocated to lipid oxidation and myoglobin quantity will be removed from therefrigerated display cases on days 0, 3, 5, and 7.Instrumental tenderness and cooking yield will occur on day 0, 6, 12, 18, 24 and 36.Steaks will be removed from the refrigerated display case and steaks will be blotted dry with apaper towel prior to placing on a balance for capturing raw weight. After weighing, steaks willbe cooked on a commercial electric clam-shell griddle pre-heated to 177?.After weighing, steaks will be cored up to six times to produce 1.27-cm diameter cores parallelto muscle fibers. Each core will be sheared one time on a texture analyzer with a crosshead speed of 10 mm.s and 0.1N of contact force.The last study will use Beef ribeye roll (LL: IMPS No. 112A), top sirloin butt (TS: IMPS No. 184), pork center cut loins (PL: IMPS No. 410) andpork sirloin (PB: IMPS No. 413) will be purchased from a commercial processing facility.After aging, subprimals (LL, TS, PL, and PB) will be removed from their respectiveindividual packages, secondary muscles will be removed and subcutaneous fat exceeding 0.64cm's will be trimmed. Subprimals will be fabricated into 2.54-cm-thick steaks (n = 12/subprimal) and randomly allocated to packaging film treatments higher barrier (HB), mediumbarrier (MB), and low barrier (LB). Steaks will be packaged using a horizontal form/fill/sealvacuum packaging machine.At the conclusion of the distribution simulation, packaged steaks will be placed intoeither a tiered (OT) or a closed system refrigerated display case (DC) operating at 3.3?.?Color analysis (Instrumental and Sensory) will be collected on days 0, 6, 12, 18, 24, 30and 36 of the simulated retail display periods. The L*, a*, b* and spectral data will be measured from themean of three readings on the package surface. In addition, a six-member, trained sensory panelwill be trained according to AMSA (1991) guidelines for fresh meat analysis.Instrumental tenderness and cooking yield will occur on day 0, 6, 12, 18, 24 and 36.Steaks will be removed from the refrigerated display case and steaks will be blotted dry with apaper towel prior to placing on a balance for capturing raw weight. After weighing, steaks willbe cooked on a commercial electric clam-shell griddle (Garland Manufacturing, Mississauga,ON) pre-heated to 177?. Steaks will be cooked to an internal temperature of 71? andtemperature will be monitored with a Teflon-coated copper-constantan thermocouple. Aftercooling to room temperature, steaks will be re-weighed and the cookyield will be calculated.After weighing, steaks will be cored up to six times to produce 1.27-cm diameter cores parallelto muscle fibers. Each core will be sheared one time on a texture analyzer (TA-XT2i; TextureTechnologies, Scarsdale NY) with a crosshead speed of 10 mm.s and 0.1N of contact force.Steaks allocated for sensory taste panel analysis will be removed from the retail displaycases on days 0, 6, 12, 18, 24 and 36. Steaks will be frozen at -62.2? until all samples from theproject can be analyzed. Sensory steaks will be cooked according to the procedures forinstrumental tenderness above. After cooking, steaks will be cut into 1 cm x 1 cm x 2.54 cmcubes, placed into individually labeled cups with lids and held in a food warmer (Vulcan,Baltimore MD) at 70? for no more than 15 min prior to sensory evaluation. Sensory panelist (N= 8) will be selected and trained according to AMSA guidelines for meat evaluation 2011.Panelists will evaluate each sample for overall tenderness, connective tissue, juiciness, and beefflavor using an eight-point scale ? Sensory taste panel evaluation will be conductedunder color neutralizing lights with portioned booths to isolate panelists.

Progress 10/01/20 to 09/30/21

Outputs
Target Audience:The meat industry produces over 103.3 billion pounds of beef, chicken, goat, lamb, and pork annually. With over 133 billion pounds of food wasted each year in the United States, 30% of that is attributed to meat products. Consumer packaging of fresh meat today is comprised of multiple forms that include Poly-Vinyl Chloride (PVC), Modified Atmosphere (MAP), Vacuum-Skin (VSP), or Rollstock (RS) packaging method. Within these methods are multiple iterations and modifications to the method but packaging is ultimately designed around the consumer and their purchasing intent. With excessive waste of meat and food products occurring due to shelf life deterioration and millions of pounds of meat products produced in Alabama annually, there is need for further investigation of sustainable meat packaging. This project proposal aims to investigate the alternative packaging methods of fresh and cooked meat through 1) the identification of least cost packaging methods, 2) packaging methods for extended storage duration to enhance meat tenderness and safety, and 3) packaging methods that are constructed of recyclable materials. Current packaging methods utilized in the retail sector for fresh meat are comprised of an expanded poly-styrene tray and meat is covered with a polyvinyl chloride film. This method allows the greatest quantity of oxygen to reach the cut surface of the meat thereby changing the meat surface color to the preferred consumer color of red. Identifying unique packaging methods that limit oxygen exposure, preserve the surface color, and can provide enhancements to tenderness and flavor would be preferred. In addition, the inclusion of newer technology could provide consumers with friendly methods of storing meat products for extended periods. Results from these projects would be disseminated through peer-reviewed scientific journals, webinars, social media outlets, and educational meetings for stakeholders. Furthermore, these results will enhance the meat production industry throughout Alabama and more importantly the nation. It will lend to improvements of meat storage and packaging methods that will further enhance consumer acceptance of red meat proteins, in addition to creating a more sustainable meat packaging platform. Changes/Problems:Worker shortages plague every industry currently as a continued result of the global pandemic. In addition, difficulties in securing supplies necessary to complete research analytics associated with chemical analysis are concerning. Planning is a priority for the successful completion of research projects because of limited availability in lab consumables or worker schedules. What opportunities for training and professional development has the project provided?Throughout these objectives of the project periods as an effort of research mentoring and training, six graduate students have been guided on the path of designing, conducting, and analyzing research results focused on fresh meat shelf-life applications. Graduate students have been trained on sourcing raw materials, operation of packaging equipment, operation of grinding and portioning equipment, and sanitation of processing facilities prior to and immediately after production of research samples. In addition, graduate students have been trained in applied analytical methods of measuring meat quality such as applied microbial analysis, instrumental color (colorimeter), pH, near-infrared spectroscopy measurement (FOSS), trained color analysis, and lipid oxidation (TBARS). Undergraduate students participating in the project arena were trained in applied meat equipment operations and scientific data collection. Undergraduate student assistants with this project are students under recruitment for graduate school to further study red meat science and the implications of packaging on meat products for the consumer. How have the results been disseminated to communities of interest?Results have been communicated by peer-reviewed publication and presentation using the following citations below. Additional efforts have been incorporated into popular press invitations and extension reporting fact sheets or invited speaking engagements. What do you plan to do during the next reporting period to accomplish the goals?Methods of evaluating alternative packaging and gas packaging platforms for whole-muscle beef are currently underway and it is the intent of this research team to complete at a minimum two peer-reviewed publications. At this time one project has concluded and analysis of data is ongoing with initial stages of writing nearing completion. The review and editing process of the new information will continue with intended submission for peer-review imminent. A second study focused on frozen shelf-life conditions of vacuum-packaged beef cuts will begin promptly to address storage conditions of meat proteins for extended periods. Objectives: Evaluation of packaging atmospheres in combination with atmosphere transmission rates of vacuum packaging methods for fresh ground meats and whole muscle steaks or chops. Implications of frozen storage on the shelf life of vacuum packaged ground meats and whole muscle steaks or chops.

Impacts
What was accomplished under these goals? Objective 1: Evaluation of packaging films for ground beef formulations for use in case-ready applications. Countless efforts have been focused on the continued investigation of alternative packaging methods for fresh meat and have evolved into the addition of pet food. Research efforts have resulted in three publications and three abstract presentations. ?Objective 2: Understand the influence of ground beef trimming sources on packaging materials and shelf life for case-ready applications. Research efforts have culminated in the following peer-reviewed publications. Continued efforts on evaluating vacuum packaging for fresh meat remain vital to improving the foundational knowledge of improved packaging technologies. Furthermore, it is evident that the results formulated from these objectives can aid in reducing fresh meat waste lost during manufacturing and retail entities.

Publications

• Type: Journal Articles Status: Accepted Year Published: 2021 Citation: H. R. Smith, B. S. Wilborn, A. G. Parnell, T. M. Reyes, M. P. Wagoner, L. E. Yoder, E. Blythe, D. R. Mulvaney, S. P. Rodning, M. K. Mullenix, T. Bonner, and J. T. Sawyer. 2021. Impact of packaging film and beef trimmings on ground beef shelf life. Foods. 10(8), 1923. https://doi.org/10.3390/foods10081923
• Type: Journal Articles Status: Accepted Year Published: 2021 Citation: M. P. Wagoner, M. R. Presume, G. A. Abascal-Ponciano, J. L. Sandoval, H. R. Smith, T. M. Reyes, B. S. Wilborn, J. A. Dunavant, R. P. Mason, E. K. Altom, C. W. Starkey, and J. T. Sawyer. 2022. Shelf-life evaluation of ingredient combinations and technologies for use in pet food formulations. Animals. 12(2), 152. https://doi.org10.3390/ani12020152.
• Type: Journal Articles Status: Accepted Year Published: 2022 Citation: T. M. Reyes, H. R. Smith, M. P. Wagoner, B. S. Wilborn, T. Bonner, and J. T. Sawyer. 2021. Surface color variation of ground beef packaged using Enhanced, Recycle Ready, or Standard Barrier Vacuum Films. Foods. 11(2), 162. https://doi.org/10.3390/foods11020162.
• Type: Journal Articles Status: Under Review Year Published: 2022 Citation: T. M Reyes, M. P. Wagoner, V. E. Zorn, M. M. Coursen, B. S. Wilborn, T. Bonner, T. D. Brandebourg, S. P. Rodning, and J. T. Sawyer. 2022. Vacuum packaging can extend fresh color characteristics of beef steaks during simulated display conditions. Currently in review.

Progress 05/07/20 to 09/30/20

Outputs
Target Audience:Undgraduate and graduate students focused in the arena of meat sciences and food processing have been introduced to training and information to meat and food safety influences on shelf life paramters. Stakeholders (Alabama Cattlemen's Association and Alabama Farmers Federation) have been briefed on the influencers of food safety and meat packaging. The meat industry produces over 103.3 billion pounds of beef, chicken, goat, lamb and pork annually. With over 133 billion pounds of food wasted each year in the United States, 30% of that is attributed to meat products. Consumer packaging of fresh meat today is comprised of multiple forms that include Poly-Vinyl Chloride (PVC), Modified Atmosphere (MAP), Vacuum-Skin (VSP), or Rollstock (RS) packaging method. Within these methods are multiple iterations and modifications to the method but packaging is ultimately designed around the consumer and their purchasing intent. With excessive waste of meat and food products occurring due to shelf life deterioration, and millions of pounds of meat products produced in Alabama annually there is need for further investigation of sustainable meat packaging. This project proposal aims to investigate the alternative packaging methods of fresh and cooked meat through 1) the identification of least cost packaging methods, 2) packaging methods for extended storage duration to enhance meat tenderness and safety, and 3) packaging methods that are constructed of recyclable materials. Current packaging methods utilized in the retail sector for fresh meat are comprised of an expanded poly-styrene tray and meat is covered with a polyvinyl chloride film. This method allows the greatest quantity of oxygen to reach the cut surface of the meat whereby changing the meat surface color to the preferred consumer color of red. Identifying unique packaging methods that limit oxygen exposure, preserve the surface color and can provide enhancements to tenderness and flavor would be preferred. In addition, inclusion of newer technology could provide consumers with friendly methods of storing meat products for extended periods. Results from these projects would be disseminated through peer-reviewed scientific journals, webinars, social media outlets and educational meetings for stakeholders. Furthermore, these results will enhance the meat production industry throughout Alabama and more importantly the nation. It will lend to improvements of meat storage and packaging methods that will further enhance consumer acceptance of red meat proteins, in addition to creating a more sustainable meat packaging platform. Changes/Problems:Global pandemic Covid-19 Impacting availble supplies, ability to work as a team in manufacturing of research samples and analytical arena. Work is being conducted, but with limitations. Other Products Product Type Data and Research Material Description Methods of evaluating alternative packaging and gas packaging platforms for whole-muscle beef cuts has begun analysis on a small-scale, preliminary analysis basis. ?Changes/Problems As a result of a global pandemic (COVID-19) research was slightly disrupted not only on this campus and within this laboratory, but across the nation. In addition, meat processing facility operations have been interrupted as a result of the pandemic which has caused delays in the volume of meat trimmings that could be secured from a meat processing facility. Moreover, meat processing facilities have been closed to non-essential (visitors) individuals as a result of the pandemic. These disruptions in the meat processing production methods and closures have definitely delayed the start and conclusion of conducting/investigating these research objectives. It is the intent that research forge on given the current disruptions and continue to provide viable results for use within the meat industry. What opportunities for training and professional development has the project provided?Throughout these objectives of the project periods as an effort of research mentoring and training, three graduate students have been guided on the path of designing, conducting, and analyzing research results. Graduate students have been trained on sourcing raw materials, operation of packaging equipment, operation of grinding and portioning equipment and sanitation of processing facility prior to and immediately after production of research samples. In addition, graduate students have been trained in applied analytical method of measuring meat quality such as applied microbial analysis, instrumental color, pH, near-infrared spectroscopy measurement (FOSS), trained color analysis, and lipid oxidation (TBARS). Undergraduate students participating in project arena were trained in applied meat equipment operations and scientific data collection. Undergraduate student assistants with this project are students under recruitment for graduate school to further study red meat science and implications of packaging on meat products for the consumer. How have the results been disseminated to communities of interest?Results from the current objectives have not been disseminated at this time. Results are currently in the final stages of analysis and organization into a format that can be incorporated into a summary. Current efforts remain focused on inclusion of meat industry partners throughout the Southeastern United States. Focused efforts on identification of research collaborators within the meat industry to capture enhanced knowledge of "real-time" packaged meat results following developed alternative methods through laboratory research. Research results from current project platform will be formalized into a publication within the current calendar year (2021). What do you plan to do during the next reporting period to accomplish the goals?During the next project year, research continues to focus on packaging methods for alternative meat packaging. It is the intent that these platforms could be adopted and used on whole-muscle or retail-ready cuts. All meat properties react differently in packaging methods and it is the intent that we identify how these varying meat cuts react in a new packaging platform. Moreover, it is the intent that additional undergraduates will be trained on new analytical methods. Graduate students will be recruited to assist and conduct research methods and published results will be completed. Further investigation into alternative packaging with gas atmosphere influence on the meat surface will be incorporated into the investigative model.

Impacts
What was accomplished under these goals? Major Goals of the Project A major goal of this project is to enhance red meat packaging platforms for the meat industry. These forms of packaging can provide meat products with longer storage periods, greater consumer acceptability and created from materials that are accepted within the recyclable streams. The following project objectives have been created to address the overarching goals of this project. Evaluation of packaging films for ground beef formulations for use in case-ready applications. Understand the influence of ground beef trimming sources on packaging materials and shelf life for case-ready applications. What was accomplished under these goals? Evaluation of packaging films for ground beef formulations for use in case-ready applications. During this objective (1.), researchers have conducted countless development studies lasting 3 to 5 days to identify the "best" performing packaging film for use in ground beef packaging. Ground beef trimmings have been created to simulate current retail market offerings, packaged under vacuum (rollstock) packaging methods with varying packaging film properties (low, medium and high) barriers then placed into a refrigerated display case. Packaged samples were evaluated daily for changes in surface color, pH, microbial spoilage, instrumental color measurements, and lipid oxidation. Preliminary results from these "mini" projects suggest that variations in packaging films will impart variations in the longevity of the packaged meat stored in the retail setting. Color variations on the surface of the meat product has influenced consumer purchasing decisions. Through these projects we have homed in on packaging materials that can potentially provide additional support of meat packaging at the retail/consumer level. Additional investigations are needed to evaluate additional implications of duration (length) of storage ability, and gas influencers within the packaging platforms. Investigation of surface color by trained and untrained sensory panelists will be vital in the identification of an optimal packaging material/platform for ground beef in a consumer setting. Understand the influence of ground beef trimming sources on packaging materials and shelf life for case-ready applications. For this objective (2.), beef trimming sources were secured from traditional (grain-fed) and alternative (grass-fed) finishing platforms. Beef trimmings were ground to create a consumer-ready ground beef product and packaged using vacuum packaging (rollstock) methods of packaging. Project analysis consisted of measuring quality parameters of the packaged product that includes surface color, lipid oxidation, pH, and microbial spoilage. This project has been conducted to capture the "best" performing packaging materials with the "best" performing beef trimmings for use in a vacuum packaged beef setting. Length of storage for ground beef for consumer safety and wholesomeness is an important outcome of this project objective. Preliminary findings suggest that the combination of packaging film and beef trimmings are a viable resource for introducing an alternative to traditional meat packaging at the retail setting.

Publications