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Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef

Martin, J.N., Brooks, J.C., Brooks, T.A., Legako, J.F., Starkey, J.D., Jackson, S.P., Miller, M.F.
Meat science 2013 v.95 no.3 pp. 495-502
bacteria, color, ground beef, lipid peroxidation, shelf life, storage temperature, storage time, thiobarbituric acid-reactive substances
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.