title: Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef.
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.
authors.affiliation: Texas Tech University, Department of Animal & Food Sciences, Lubbock, TX 79409, USA. jennifer.n.martin@ttu.edu
authors.forename: J N
authors.initials: JN
authors.lastname: Martin
authors.forename: J C
authors.initials: JC
authors.lastname: Brooks
authors.forename: T A
authors.initials: TA
authors.lastname: Brooks
authors.forename: J F
authors.initials: JF
authors.lastname: Legako
authors.forename: J D
authors.initials: JD
authors.lastname: Starkey
authors.forename: S P
authors.initials: SP
authors.lastname: Jackson
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000818:Animals; D001420:Bacteria, Aerobic; D001825:Body Fluid Compartments; D002417:Cattle; D015169:Colony Count, Microbial; D003116:Color; D004032:Diet; D004041:Dietary Fats; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000378:metabolism
chemical_list: D004041:Dietary Fats; D017392:Thiobarbituric Acid Reactive Substances
keywords: Beef; Color; Composition; Shelf-life; Storage; Temperature