کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5792165 | 1109631 | 2013 | 8 صفحه PDF | دانلود رایگان |
- Management of cold temperature is imperative in ground beef chub storage.
- Ground beef of three formulations was stored for up to 4 weeks at -1.7 or 2.3°C.
- Initial ground beef characteristics were primarily affected by formulation.
- Storage temperature and length effects were apparent after 24Â h of display.
The effect of storage length and temperature on the shelf life of three ground beef formulations (lean:fat: 73:27, 81:19 and 91:9) was investigated. Coarsely ground beef was stored at â 1.7 or 2.3 °C for up to 28 d. Traditional overwrap packages were produced every 7 d prior to retail display for 24 h. Lipid oxidation (TBARS), subjective color, instrumental color, and aerobic bacteria were evaluated after 0 and 24 h of display. Formulation influenced initial L* and subjective color values (P < 0.05). Storage temperature did not affect initial color, but product stored at 2.3 °C was more discolored after 24 h (P < 0.05). Aerobic bacteria increased as storage d and temperature increased (P < 0.05). Initial TBARS increased through d 21, but were lower after 28 d. Overall, initial characteristics depended on formulation; however, ground beef shelf-life and stability were largely influenced by storage length and storage temperature.
Journal: Meat Science - Volume 95, Issue 3, November 2013, Pages 495-502