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dc.citation.epage71en_US
dc.citation.spage68en_US
dc.contributor.authorMancini, R.A.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorHachmeister, K.A.
dc.contributor.authorJohnson, D.E.
dc.contributor.authorFox, John A.
dc.contributor.authoreidseanfoxen_US
dc.date.accessioned2010-08-06T21:22:12Z
dc.date.available2010-08-06T21:22:12Z
dc.date.issued2010-08-06T21:22:12Z
dc.date.published2002en_US
dc.description.abstractThis 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.description.conferenceCattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002en_US
dc.identifier.urihttp://hdl.handle.net/2097/4576
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 2002en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 02-318-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890en_US
dc.subjectBeefen_US
dc.subjectGround beef coloren_US
dc.subjectCold chain managementen_US
dc.subjectDiscolorationen_US
dc.titleMaximizing desirable ground beef color with cold storage and display temperaturesen_US
dc.typeConference paperen_US

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