Impact of retail tray color on retail case life and consumer acceptability.

摘要

Scope and method of study. The present study was conducted to determine if tray color (yellow, black, or white) influences retail case life and consumer acceptability of strip loin steak, top sirloin steaks, tenderloin steaks, and eye of round steaks when packaged in traditional overwrap (TO) or modified atmosphere packaging (MAP). USDA Select Strip Loins, Eye of Rounds, Top Sirloins, and Tenderloins (n = 30/cut) were fabricated into 2.54 cm steaks and assigned to one of five treatment groups (tray color by package system). Steaks assigned to MAP were packaged with a common mixture of 0% CO, 25% CO 2, and 75% O, and held in dark storage for 7 d at 4°C. Steaks assigned to TO were overwrapped and placed immediately in retail display. Every Monday, Wednesday, and Friday during display, a consumer panel (n = 10 consumers/d) was conducted. Consumers scored steaks from each cut by package type (one white tray vs. one black tray vs. one yellow tray-if applicable-of the same cut) by indicating which steak they would purchase by circling the number associated with that steak.;Findings and conclusions. Results of this study indicate when each cut (strip loins, eye of rounds, top sirloins, and tenderloins) were scored by a subjective color panel each cut was only affected significantly by time, rather than treatment or the interaction between time and treatment (P 0.05). Consumer data revealed yellow was preferred on most cuts as time progressed (P 0.05). Black was the most significantly favored color of tray for the tenderloin steaks each day (P 0.05). Researchers believe that, given the intriguing results, more tray color data should be collected and analyzed to help satisfy and determine the preferences of the basic consumer eye.