V.MFS.0464 - EVOH Shelf-Life Predictive Modelling - Beef Striploin

Summary

This project compared beef striploin packed in conventional vacuum packaging using polyvinylidene dichloride (PVdC), against Ethylene vinyl alcohol (EVOH) films which offers a more sustainable packaging alternative. 

Two independent trials were conducted using vacuum-packed beef striploins stored at 1°C, 4°C, and 7°C. Quality indicators (odour, colour, purge loss, pH) and microbial growth (TVC, LAB) were monitored thoughout storage. Shelf-life predictions from the Calculator were compared to observed data.

Objectives

1.    Compare the quality shelf-life of beef vacuum-packed in EVOH versus PVdC films.
2.    Assess the performance of the MLA Shelf-life Calculator for EVOH-packed beef.

Key findings

This project demonstrated that beef vacuum packed in EVOH and PVdC films exhibited comparable quality shelf-life throughout storage at different temperatures (0.73°C and 7.33°C). Specifically, there were no differences in consumer-based quality ratings (vacuum, purge, odour, and colour), purge loss (%), meat pH, and microbial growth kinetics (i.e., TVC and LAB) between EVOH and PVdC films. 
•    Beef packed in EVOH and PVdC films exhibited comparable shelf-life and quality across all temperatures tested (>114 days at 0.73°C; 19 days at 7.33°C).
•    No significant differences were observed in sensory attributes, purge loss, pH, or microbial growth kinetics between films.
•    The Shelf-life Calculator underpredicted shelf-life likely due to antimicrobial interventions during processing, which prolonged extended microbial lag phases and delayed spoilage onset.

Benefits to industry

The results of this project conducted on Beef Striploin within a single packaging facility demonstrates that EVOH films may provide a sustainable alternative to conventional PVdC films, offering equivalent product quality and shelf-life performance.

MLA action

Further investigative research to compare and validate different cuts of beef portions in vacuum sealed EVOH and PvDC packaging with the same oxygen barrier properties across multiple pack facilities and to evaluate the performance of the Calculator.

Future research

To build on the findings of this study, future studies should compare the quality shelf-life of red meat vacuum packed in EVOH and PVdC films with the same oxygen barrier properties. This is because the EVOH film used in this study had a lower oxygen transmission rate compared to the PVdC film. It is also recommended to investigate potential differences in EVOH and PVdC film degradation during storage. Differences in film degradation rates could compromise oxygen barrier properties and lead to a reduction in shelf-life.