An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef

X. Yang, D. R. Woerner, J. D. Hasty, K. R. McCullough, I. Geornaras, J. N. Sofos, K. E. Belk

Research output: Contribution to journalArticlepeer-review

8 Scopus citations

Abstract

The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria (APB) grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole muscle beef and ground beef packaged using FreshCase technology. Storage life for beef steaks stored in FreshCase packages at 4°C was 36 d, with ground beef stored in FreshCase packages at 4°C lasting 10 d. Additionally, greater (P < 0.05) a* (redness) values were detected in FreshCase packaged samples of both beef steaks and ground beef over storage time. At the point of spoilage, off-odors were detected at very low levels in all samples along with low thiobarbituric acid values (< 2 mg malonaldehyde/kg). Therefore, use of FreshCase technology in whole muscle beef and ground beef is a viable option to extend storage life.

Original languageEnglish
Pages (from-to)4911-4920
Number of pages10
JournalJournal of animal science
Volume94
Issue number11
DOIs
StatePublished - Nov 2016

Keywords

  • Beef color
  • FreshCase
  • Nitrite
  • Shelf life
  • Storage life
  • Vacuum-packaging

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