Source: Rita Jane Gabbett, MEATINGPLACE, 1/26/16

A lot goes into keeping meat fresh looking and appealing to consumers in the meat case, and small shifts in packaging, light and refrigeration temperatures can make a big difference according to meat scientists presenting at the International Production and Processing Expo here.

Switching from fluorescent to LED lighting can extend performance on color, even at the same level of light intensity, Colorado State University Associate Professor of Meat Safety & Quality Dale Woerner told IPPE attendees. He warned, however, the switch to LED lighting does not impact actual oxidation and the taste changes associated with it.

Another factor, refrigeration temperature in the meat case, is important to monitor closely. A variation of 5 degrees to 7 degrees can have a big impact on shelf life. Woerner warned of the difference between a full meat case and a sparse one, in terms of temperature regulation.

Color has been shown to be the most important factor on whether or not consumers will buy fresh meat at retail, with any variation from bright red/pink seen as undesirable. Woerner said a 20 percent discoloration from full bloom means the retailer will likely have to discount the package price and a 40 percent variation means the package will have to be discarded because consumers will not purchase it. He said about 5 percent of meat sales at retail are impacted by discoloration, while 15 percent of beef sales are affected.

Even though the purple color of vacuum packaged meats connotes a stable state and dramatically lengthens shelf life, Woerner said the industry still has some work to do in terms of improving acceptance from a consumer base wedded to the bright red full-bloom color of beef. Packaging using carbon monoxide and nitrogen oxide both preserve the bright red color while extending shelf life.

Texas Tech meat science professor Chance Brooks reminded IPPE attendees that branded fresh meat products could create a “brand lift.” He cited research that showed a 15 percent to 20 percent increase in positive perception in taste tests when a consumer knows they are consuming a brand they are familiar with.  Branded fresh meat programs tripled from 2004 to 2010, he noted.

In terms of odor as a consumer factor, Brooks said research showed consumers were not astute when it comes to variation in odors based on package type. Each packaging type has a distinct odor when open — some dissipate quickly, some return when the product is cooked.

“Most consumers don’t know what meat is supposed to smell like,” Brooks said.

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