Effects of novel nitrite packaging film on the bacterial growth of bison strip‐loin steaks

This study aimed to determine the effect of different packaging types (overwrapped with polyvinyl chloride film = PVC, vacuum skin packaging = VSP, and vacuum skin packaged with nitrite film = NIT), swabbed steak surface (bottom and top) and ageing time (2 and 9 days) on color stability and spoilage bacteria counts of bison striploin steaks after 7 days of retail display. In comparison to PVC packaging, both VSP and NIT showed more stable color and reduced the bacterial load on the steaks by ∼2log10 for coliforms (p