Maximizing desirable ground beef color with
cold storage and display temperatures

Maximizing desirable ground beef color with cold storage and display temperatures

Mancini, R.A.; Hunt, M.C.; Kropf, D.H.; Hachmeister, K.A.; Johnson, D.E.; Fox, S.

Conference paper

Publication Date: 2002

Conference: Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002
Starting Page: 68, Ending Page: 71
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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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: Beef; Ground beef color; Cold chain management; Discoloration

URL for this item: http://hdl.handle.net/2097/4576

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