Effect of a Gelatin Coating on the Shelf Life of Fresh Meat

ABSTRACT: The end of shelf life for fresh meat is determined by unacceptable aroma, appearance, and color, which appear before unacceptable microbial counts. Addition of a bovine gelatin coating to fresh meat may extend its shelf life. This study utilized a 20% bovine gelatin solution that was spray‐coated onto beef tenderloins, pork loins, salmon fillets, and chicken breasts which were packaged in an 80% O 2 and 20% CO 2 modified atmosphere and stored under fluorescent light at 4 °C for 2 wk. All of the gelatin‐coated fresh meat products showed a reduction in purge. The gelatin reduced purge by acting as a barrier to water loss. There was a reduction in color deterioration for gelatin‐coated beef, a slight reduction of color deterioration for gelatin‐coated pork, and no reduction in color deterioration for salmon and chicken. The gelatin coat reduced color deterioration by acting as a barrier to oxygen, but also had a negative effect on color due to its own color deterioration. No change in lipid oxidation was seen with any of the gelatin‐coated meat products. The gelatin coat was not an effective barrier for lipid oxidation at refrigeration temperatures. Sensory analysis of beef tenderloins confirmed that color deterioration was reduced, and flavor was not affected by the application of a gelatin coat. The gelatin coat was equally effective during light and dark storage. It was more effective on vacuum packaged products than on modified atmosphere packaged products.