Subprimals can be stored in a vacuum package for extended periods of time. The
number of days that subprimals may be held before processing can be influenced by the
distribution chain, accessibility, and subprimal price fluctuations. Extended vacuum
storage before grinding could affect biochemical, oxidative, and microbial properties of
these subprimals and influence their color stability. Our objective was to determine the
effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium
Choice and Select), and three vacuum-packaged storage aging times before processing
(7, 21, and 42 days) on ground beef patty display color stability.
