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

J. N. Martin, J. C. Brooks, T. A. Brooks, J. F. Legako, J. D. Starkey, S. P. Jackson, M. F. Miller

Research output: Contribution to journalArticle

12 Scopus citations

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 28. d. Traditional overwrap packages were produced every 7. d prior to retail display for 24. h. Lipid oxidation (TBARS), subjective color, instrumental color, and aerobic bacteria were evaluated after 0 and 24. h 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 24. h (. 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 28. d. Overall, initial characteristics depended on formulation; however, ground beef shelf-life and stability were largely influenced by storage length and storage temperature.

Original languageEnglish
Pages (from-to)495-502
Number of pages8
JournalMeat Science
Volume95
Issue number3
DOIs
StatePublished - 2013

Keywords

  • Beef
  • Color
  • Composition
  • Shelf-life
  • Storage
  • Temperature

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