VACUUM PACKAGING OF FRESH BEEF: A REVIEW

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Abstract
Vacuum packaging is a method of distributing beef primal cuts in oxygen impermeable bags under vacuum. Increased technology in the application of vacuum packaging has verified that it provides a means of prolonging the shelf‐life and palatability of beef during extended periods of shipment and storage. Additional advantages of vacuumized storage include reduction in weight loss from evaporation and trimming, preservation of color, increased hygienic control and enhanced palatability due to controlled aging. Such benefits have been achieved by intensified research efforts directed towards improving packaging systems. The objective of this review is to discuss these research efforts and identify those factors associated with the quality of vacuum packaged beef.