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.