Mancini, R.A.Hunt, Melvin C.Kropf, Donald H.Hachmeister, K.A.Johnson, D.E.Fox, John A.2010-08-062010-08-062010-08-06http://hdl.handle.net/2097/4576This 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.BeefGround beef colorCold chain managementDiscolorationConference paper