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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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| Published in: | Meat science 2013-11, Vol.95 (3), p.495-502 |
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| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c365t-7350f5dd8ab4a23d7e15267477b0e9ecacbe43c5f816b56a82940ab44bc0ddae3 |
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| cites | cdi_FETCH-LOGICAL-c365t-7350f5dd8ab4a23d7e15267477b0e9ecacbe43c5f816b56a82940ab44bc0ddae3 |
| container_end_page | 502 |
| container_issue | 3 |
| container_start_page | 495 |
| container_title | Meat science |
| container_volume | 95 |
| creator | Martin, J.N. Brooks, J.C. Brooks, T.A. Legako, J.F. Starkey, J.D. Jackson, S.P. Miller, M.F. |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2013.05.032 |
| format | article |
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•Management of cold temperature is imperative in ground beef chub storage.•Ground beef of three formulations was stored for up to 4weeks at -1.7 or 2.3°C.•Initial ground beef characteristics were primarily affected by formulation.•Storage temperature and length effects were apparent after 24h of display.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2013.05.032</identifier><identifier>PMID: 23793085</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2013-11, Vol.95 (3), p.495-502</ispartof><rights>2013 Elsevier Ltd</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-7350f5dd8ab4a23d7e15267477b0e9ecacbe43c5f816b56a82940ab44bc0ddae3</citedby><cites>FETCH-LOGICAL-c365t-7350f5dd8ab4a23d7e15267477b0e9ecacbe43c5f816b56a82940ab44bc0ddae3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,777,781,27905,27906</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23793085$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Martin, J.N.</creatorcontrib><creatorcontrib>Brooks, J.C.</creatorcontrib><creatorcontrib>Brooks, T.A.</creatorcontrib><creatorcontrib>Legako, J.F.</creatorcontrib><creatorcontrib>Starkey, J.D.</creatorcontrib><creatorcontrib>Jackson, S.P.</creatorcontrib><creatorcontrib>Miller, M.F.</creatorcontrib><title>Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.05). Storage temperature did not affect initial color, but product stored at 2.3°C was more discolored after 24h (P<0.05). Aerobic bacteria increased as storage d and temperature increased (P<0.05). Initial TBARS increased through d 21, but were lower after 28d. Overall, initial characteristics depended on formulation; however, ground beef shelf-life and stability were largely influenced by storage length and storage temperature.
•Management of cold temperature is imperative in ground beef chub storage.•Ground beef of three formulations was stored for up to 4weeks at -1.7 or 2.3°C.•Initial ground beef characteristics were primarily affected by formulation.•Storage temperature and length effects were apparent after 24h of display.</description><subject>Adipose Tissue - metabolism</subject><subject>Animals</subject><subject>Bacteria, Aerobic</subject><subject>Beef</subject><subject>Body Fluid Compartments</subject><subject>Cattle</subject><subject>Colony Count, Microbial</subject><subject>Color</subject><subject>Composition</subject><subject>Diet</subject><subject>Dietary Fats</subject><subject>Food Microbiology</subject><subject>Food Packaging</subject><subject>Food Preservation</subject><subject>Food Storage - methods</subject><subject>Humans</subject><subject>Lipid Peroxidation</subject><subject>Meat - analysis</subject><subject>Meat - microbiology</subject><subject>Shelf-life</subject><subject>Storage</subject><subject>Temperature</subject><subject>Thiobarbituric Acid Reactive Substances - metabolism</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkUFv1DAQhS1ERbeFnwDykUMTxrGdZE8IVVCQKnFoOVuOPd714iSL7VTaP8DvrpdduHIajfS9eZr3CHnLoGbA2g-7ekSdk_F1A4zXIGvgzQuyYn3HK8F4_5KsgMO6Yp2AS3KV0g6gkE3_ilw2vFtz6OWK_H7Ic9QbpAGnTd7e0HTeM457jDovEW-onmwB9ETdHMcl6OznifrJhQUnU9gt0rTF4KrgHf6hU9aDDz4f6Oxojtr6o0aHcKB7bX4WB0s3cV4KOiC61-TC6ZDwzXlekx9fPj_efq3uv999u_10Xxneylx1XIKT1vZ6ELrhtkMmm7YTXTcArtFoM6DgRrqetYNsdd-sBRRWDAas1civyfvT3X2cfy2Yshp9MhiCnnBekmICQACDnhVUnlAT55QiOrWPftTxoBioYwVqp84VqGMFCqQqFRTdu7PFMoxo_6n-Zl6AjycAy6NPHqMqJ445Wh_RZGVn_x-LZ9IMnZM</recordid><startdate>20131101</startdate><enddate>20131101</enddate><creator>Martin, J.N.</creator><creator>Brooks, J.C.</creator><creator>Brooks, T.A.</creator><creator>Legako, J.F.</creator><creator>Starkey, J.D.</creator><creator>Jackson, S.P.</creator><creator>Miller, M.F.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20131101</creationdate><title>Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef</title><author>Martin, J.N. ; Brooks, J.C. ; Brooks, T.A. ; Legako, J.F. ; Starkey, J.D. ; Jackson, S.P. ; Miller, M.F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-7350f5dd8ab4a23d7e15267477b0e9ecacbe43c5f816b56a82940ab44bc0ddae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Adipose Tissue - metabolism</topic><topic>Animals</topic><topic>Bacteria, Aerobic</topic><topic>Beef</topic><topic>Body Fluid Compartments</topic><topic>Cattle</topic><topic>Colony Count, Microbial</topic><topic>Color</topic><topic>Composition</topic><topic>Diet</topic><topic>Dietary Fats</topic><topic>Food Microbiology</topic><topic>Food Packaging</topic><topic>Food Preservation</topic><topic>Food Storage - methods</topic><topic>Humans</topic><topic>Lipid Peroxidation</topic><topic>Meat - analysis</topic><topic>Meat - microbiology</topic><topic>Shelf-life</topic><topic>Storage</topic><topic>Temperature</topic><topic>Thiobarbituric Acid Reactive Substances - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Martin, J.N.</creatorcontrib><creatorcontrib>Brooks, J.C.</creatorcontrib><creatorcontrib>Brooks, T.A.</creatorcontrib><creatorcontrib>Legako, J.F.</creatorcontrib><creatorcontrib>Starkey, J.D.</creatorcontrib><creatorcontrib>Jackson, S.P.</creatorcontrib><creatorcontrib>Miller, M.F.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Martin, J.N.</au><au>Brooks, J.C.</au><au>Brooks, T.A.</au><au>Legako, J.F.</au><au>Starkey, J.D.</au><au>Jackson, S.P.</au><au>Miller, M.F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2013-11-01</date><risdate>2013</risdate><volume>95</volume><issue>3</issue><spage>495</spage><epage>502</epage><pages>495-502</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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<0.05). Storage temperature did not affect initial color, but product stored at 2.3°C was more discolored after 24h (P<0.05). Aerobic bacteria increased as storage d and temperature increased (P<0.05). Initial TBARS increased through d 21, but were lower after 28d. Overall, initial characteristics depended on formulation; however, ground beef shelf-life and stability were largely influenced by storage length and storage temperature.
•Management of cold temperature is imperative in ground beef chub storage.•Ground beef of three formulations was stored for up to 4weeks at -1.7 or 2.3°C.•Initial ground beef characteristics were primarily affected by formulation.•Storage temperature and length effects were apparent after 24h of display.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>23793085</pmid><doi>10.1016/j.meatsci.2013.05.032</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
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| ispartof | Meat science, 2013-11, Vol.95 (3), p.495-502 |
| issn | 0309-1740 1873-4138 |
| language | eng |
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| source | ScienceDirect Freedom Collection |
| 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 |
| title | Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef |
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