Abstract

We conducted two studies in response to a severe problem with ground beef color encountered by beef fabricators and retailers. We concluded that: (1) Loss of muscle chemical-reducing capability upon grinding, with subsequent color deterioration, results from both the mechanical effect of grinding and incorporation of oxygen into the beef. (2) Flat, thin, surface muscles from beef carcasses retain more ability to bloom (turn bright red) if they are removed by hot boning or after a relatively short chill period.

Keywords: Cattlemen's Day, 1987, Kansas Agricultural Experiment Station contribution, no. 87-309-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 514, Beef, Color formation, Color Retention

How to Cite:

Kropf, D. H., Hunt, M. C. & Piske, D., (1987) “Color formation and retention in fresh beef”, Kansas Agricultural Experiment Station Research Reports 1(1), 44-46. doi: https://doi.org/10.4148/2378-5977.2370