Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef

The effect of storage length and temperature on the shelf life of three ground beef formulations (lean:fat: 73:27, 81:19 and 91:9) was investigated. Coarsely ground beef was stored at −1.7 or 2.3°C for up to 28d. Traditional overwrap packages were produced every 7d prior to retail display for 24h. L...

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Bibliographic Details
Published in:Meat science 2013-11, Vol.95 (3), p.495-502
Main Authors: Martin, J.N., Brooks, J.C., Brooks, T.A., Legako, J.F., Starkey, J.D., Jackson, S.P., Miller, M.F.
Format: Article
Language:English
Subjects:
Adipose Tissue - metabolism
Animals
Bacteria, Aerobic
Beef
Body Fluid Compartments
Cattle
Colony Count, Microbial
Color
Composition
Diet
Dietary Fats
Food Microbiology
Food Packaging
Food Preservation
Food Storage - methods
Humans
Lipid Peroxidation
Meat - analysis
Meat - microbiology
Shelf-life
Storage
Temperature
Thiobarbituric Acid Reactive Substances - metabolism
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Summary:The effect of storage length and temperature on the shelf life of three ground beef formulations (lean:fat: 73:27, 81:19 and 91:9) was investigated. Coarsely ground beef was stored at −1.7 or 2.3°C for up to 28d. Traditional overwrap packages were produced every 7d prior to retail display for 24h. Lipid oxidation (TBARS), subjective color, instrumental color, and aerobic bacteria were evaluated after 0 and 24h of display. Formulation influenced initial L* and subjective color values (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.05.032