Effects of Antioxidants in Polyethylene Film on Fresh Beef Color

BHA, BHT, rosemary extract, and α‐tocopherol were incorporated into low‐density polyethylene (LDPE) at the 0.1% level and thermoformed into 25‐mm‐dia, 0.25‐mm‐thick discs, which were exposed to the surface of fresh beef and held in contact with a polyvinyl chloride (PVC) overwrap. On d 0, the control treatment with only the PVC overwrap had greater “a” (redness) values, probably due to greater transmission of oxygen to the meat surface. However, by d 7, the control with only the PVC overwrap had lower redness values than any of the other treatments. By d 8 and 9, the meat packaged with the BHA‐impregnated film had higher “a” (redness) values than any of the other film treatments