title: An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef.
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 ( < 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.
authors.forename: X
authors.initials: X
authors.lastname: Yang
authors.forename: D R
authors.initials: DR
authors.lastname: Woerner
authors.forename: J D
authors.initials: JD
authors.lastname: Hasty
authors.forename: K R
authors.initials: KR
authors.lastname: McCullough
authors.forename: I
authors.initials: I
authors.lastname: Geornaras
authors.forename: J N
authors.initials: JN
authors.lastname: Sofos
authors.forename: K E
authors.initials: KE
authors.lastname: Belk
mesh_terms: D000818:Animals; D001420:Bacteria, Aerobic / Q000254:growth & development*; D002417:Cattle; D003116:Color; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000382:microbiology*; D012034:Refrigeration; D013997:Time Factors