Abstract
This study evaluated the combined effects of storage temperature, storage time, display temperature, display time, and fat level on ground beef color. Storage at 32°F minimized discoloration during display compared to storage at 40° and 48°F. Storage up to 12 days at 32°F did not affect ground beef color stability, whereas prolonged storage at 40° and 48°F increased discoloration dramatically. When storage was at 32°F, sales loss was 0.4%, compared to 62% at 48°F. Fat level did not influence discoloration. The use of 32°F during storage and display is essential for maximizing ground beef color life.
Keywords: Cattlemen's Day, 2002, Kansas Agricultural Experiment Station contribution, no. 02-318-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 890, Beef, Ground beef color, Cold chain management, Discoloration
How to Cite:
Mancini, R., Hunt, M. C., Kropf, D. H., Hachmeister, K., Johnson, D. & Fox, J. A., (2002) “Maximizing desirable ground beef color with cold storage and display temperatures”, Kansas Agricultural Experiment Station Research Reports 1(1), 68-71. doi: https://doi.org/10.4148/2378-5977.1776
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