Maximizing desirable ground beef color with cold storage and display temperatures

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dc.contributor.author Mancini, R.A.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Hachmeister, K.A.
dc.contributor.author Johnson, D.E.
dc.contributor.author Fox, John A.
dc.date.accessioned 2010-08-06T21:22:12Z
dc.date.available 2010-08-06T21:22:12Z
dc.date.issued 2010-08-06T21:22:12Z
dc.identifier.uri http://hdl.handle.net/2097/4576
dc.description.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. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2002 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 02-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 en_US
dc.subject Beef en_US
dc.subject Ground beef color en_US
dc.subject Cold chain management en_US
dc.subject Discoloration en_US
dc.title Maximizing desirable ground beef color with cold storage and display temperatures en_US
dc.type Conference paper en_US
dc.date.published 2002 en_US
dc.citation.epage 71 en_US
dc.citation.spage 68 en_US
dc.description.conference Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 en_US
dc.contributor.authoreid seanfox en_US


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