Carbon dioxide flavour taint in modified atmosphere packed beef steaks

► Investigation of the effects of CO2 on the sensory quality of MAP beef steaks. ► Steaks stored at 4 °C for 15 days and tested for sensory effects, pH, colour, drip loss, and cooking loss. ► 50 mlO2:20 mlCO2:30ml N2/100 ml pack gas was optimal treatment. ► Opening retail MAP packs up to 30 min prior to cooking improves sensory quality.