Extended storage duration often results in negative quality attributes of fresh or frozen beef steaks. This study focused on evaluating the fresh and cooked meat quality of beef steaks stored using vacuum packaging for 63 days. Steaks 2.54 cm thick were packaged into one of three thermoforming films VPA (250 µ nylon/EVOH/enhanced polyethylene coextrusion), VPB (250 µ nylon/EVOH/enhanced polyethylene coextrusion), or VPC (125 µ nylon/EVOH/enhanced/polyethylene coextrusion). Steaks placed in VPA were lighter (L*) and redder (a*) in surface color (p p p p p > 0.05) lipid oxidation, but storage time had a greater (p 60) days is plausible.
