title: Effects of subprimal type, quality grade, and aging time on display color of ground beef patties.
abstract: A factorial design was used to evaluate the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-storage aging times before processing (7, 21, and 42d) ground beef patty display color attributes. Patties from chuck roll and Premium Choice subprimals had brighter red visual color scores, less discoloration, and higher L*, a*, b*, and chroma values than those from knuckle and Select subprimals, respectively. With an increased display time, patties became darker red, more discolored, and had decreased L*, a*, b*, and chroma values. Therefore, aging Premium Choice chuck rolls for less time (fewer than 21d) could maximize display color life.
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States.
authors.forename: C M
authors.initials: CM
authors.lastname: Garner
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States. Electronic address: junruh@ksu.edu.
authors.forename: J A
authors.initials: JA
authors.lastname: Unruh
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States.
authors.forename: M C
authors.initials: MC
authors.lastname: Hunt
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States.
authors.forename: E A E
authors.initials: EA
authors.lastname: Boyle
authors.affiliation: Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States.
authors.forename: T A
authors.initials: TA
authors.lastname: Houser
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003116:Color; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000382:microbiology*; D008786:Metmyoglobin / Q000378:metabolism; D009211:Myoglobin / Q000378:metabolism; D010101:Oxygen Consumption / Q000502:physiology; D011180:Postmortem Changes; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum
chemical_list: D009211:Myoglobin; D017392:Thiobarbituric Acid Reactive Substances; D008786:Metmyoglobin
keywords: Aging; Display color; Ground beef; Quality grade; Subprimal type