When it comes to buying bacon, what meets the eye might be just as important as taste. New research from Iowa State University shows that packaging type and meat color significantly influence consumer purchasing decisions for bacon, especially in retail settings.
The study, funded by the Iowa Pork Producers Association, evaluated how natural antioxidant treatments and packaging methods affect bacon’s appearance under typical store lighting conditions. The project was led by Stephanie Major, a senior in animal science at ISU, in collaboration with faculty researchers from the College of Agriculture and Life Sciences.
The team compared bacon stored in two types of packaging—oxygenated and vacuum-sealed—alongside antioxidant brine solutions made with rosemary green tea and smoked sugar. The goal was to assess how well these combinations preserved the desirable pink-red hue of raw bacon, often diminished by exposure to oxygen and retail lighting.
Key findings showed that:
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Oxygenated packaging caused the bacon to lose color rapidly, turning brown or gray over time.
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In contrast, vacuum-sealed bacon maintained a deeper red color that aligns more closely with consumer expectations and buying preferences.
“This color preservation could help reduce product waste and boost sales by aligning the visual appearance with consumer expectations,” said Major, who presented the results at the 2024 Reciprocal Meats Conference in Oklahoma City. Her work earned second place in a student competition and was later published in Meat Muscle Biology.
These insights are critical for pork processors and retailers aiming to improve the marketability of bacon through packaging strategies and natural treatments. As competition in the protein aisle intensifies, maintaining a product’s visual appeal may be just as crucial as flavor and price.
Read the full study abstract here: Meat Muscle Biology – Iowa State Digital Press
