AMES, IOWA — A new study completed by the Department of Animal Science at Iowa State University detailed how packaging affects consumers’ choice of bacon.

Researchers examined how natural antioxidant treatments would prevent or minimize color change for packaged bacon. The treatments were found to have little effect, but the packaging had a significant influence.

The study involved Stephanie Major, an animal and meat science senior who led the research while working with Terry Houser, associate professor of animal science.

Updates from the research found that retail lighting and exposure to oxygen can cause photo-oxidation of cured meat products, which could result in bacon appearing gray or brown in color.

“Bacon is increasingly offered in full-service meat cases in Iowa and throughout the country,” Houser said.  “As a result, this graying effect in bacon is no doubt off-putting to consumers even if it does not necessarily reflect a decline in meat quality or safety.”

Some considerations for color changes by the research team included two different “natural” brine solutions of rosemary green tea and smoked sugar. On the packing side, the study looked at packaging including aerobic (oxygenated) and anaerobic (de-oxygenated or vacuum packaged).

During the experiment, research was done under refrigerated conditions in a retail display cooler.

Major monitored and recorded the color values of bacon using a colorimeter, a handheld light meter that records standard color values. After that, she compared the color of bacon from two brine treatments in the oxygenated and de-oxygenated packaging.

While conducting the experiment, the group found it necessary to measure the color in the aerobic packaging every two hours since it was fading quickly. Anaerobic packaging was measured less frequently since it did not fade much during the week of studying.

Researchers observed that the anaerobically packaged bacon slowly developed a deeper red color, which corresponded with consumer preferences.

“Anaerobic packaging is the current industry standard, but it hasn’t been studied a lot, especially for partially heat processed meat products like bacon,” Major said. “Our research confirms that it prolongs the attractiveness of bacon on the shelf. Ultimately, that’s going to improve product sales and reduce waste.” 

Iowa State confirmed that funding for the project came from the Iowa Pork Producers Association.

More details about the experiment can be found here.