Effect of Light and Temperature on Color and Flavor of Prepackaged Frozen Beef

Abstract

The effects of light and storage temperature as well as packaging and freezing conditions on the color and flavor of steak-size cuts of beef were studied. After optimum development of color and vacuum packaging, prompt freezing by direct exposure to an air blast at about —20°F (—29°C) produced color similar to that of the unfrozen product. An initial meat temperature of about 32°F (0°C) was necessary for best results. Immersion freezing did not produce satisfactory appearance at any temperature tested. Exposure of the frozen beef to light at an intensity of 150-200 foot-candles caused appreciable color change in 1-7 days, depending on temperature, and pronounced change in 1-2 weeks, except at —40°F (—40°C) where comparable change occurred in three months. These marked changes were apparent though less pronounced after thawing. Off-flavor developed in samples exposed to light at 0°F and above in 1-2 months. Packaging material had no consistent effect on either color or flavor changes.