scholarly journals Effects of Labeling and Consumer Health Trends on Preferred Ground Beef Color Characteristics, Fat Content, and Palatability in Simulated Retail Display

2017 ◽  
Vol 1 (3) ◽  
pp. 9-9
Author(s):  
F. W. Pohlman II ◽  
F. W. Pohlman ◽  
N. B. Anthony ◽  
F. L. Yang
Keyword(s):  
Ground Beef ◽  
Fat Content ◽  
Consumer Health ◽  
Health Trends ◽  
Color Characteristics ◽  
Retail Display ◽  
Beef Color

scholarly journals Effects of Lactic Acid Dipped Beef Trim Stored 24 or 48 H and Chub Storage Duration on Ground Beef Color in Retail Display

2018 ◽  
Vol 2 (2) ◽  
pp. 91-91
Author(s):  
E. N. Mahalitc ◽  
M. F. Miller ◽  
J. C. Brooks ◽  
M. M. Brashears ◽  
J. F. Legako
Keyword(s):  
Lactic Acid ◽  
Ground Beef ◽  
Storage Duration ◽  
Retail Display ◽  
Beef Color

EFFECT OF FAT CONTENT AND TEMPERATURE ON DIELECTRIC PROPERTIES OF GROUND BEEF

2005 ◽  
Vol 48 (2) ◽  
pp. 673-680 ◽  
Author(s):  
N. Gunasekaran ◽  
P. Mallikarjunan ◽  
J. Eifert ◽  
S. Sumner
Keyword(s):  
Dielectric Properties ◽  
Ground Beef ◽  
Fat Content

A Comparison of Solvent and Thermal Techniques for Determining the Fat Content of Ground Beef

1967 ◽  
Vol 32 (5) ◽  
pp. 521-524 ◽  
Author(s):  
DEXTER R. BELLIS ◽  
JOHN L. SECRIST ◽  
MICHAEL J. LINSKEY
Keyword(s):  
Ground Beef ◽  
Fat Content ◽  
Thermal Techniques

scholarly journals The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1982
Author(s):  
Yifei Wang ◽  
Rubén Domínguez ◽  
José M. Lorenzo ◽  
Benjamin M. Bohrer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Acid Composition ◽  
Lipid Content ◽  
Subcutaneous Fat ◽  
Ground Beef ◽  
Instrumental Color ◽  
Beef Patties ◽  
Retail Display

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

scholarly journals Impact of Packaging Film and Beef Trimmings on Ground Beef Shelf Life

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1923
Author(s):  
Hunter R. Smith ◽  
Barney S. Wilborn ◽  
Anna Grace Parnell ◽  
Tristan M. Reyes ◽  
Madison P. Wagoner ◽  
...  
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Vacuum Packaging ◽  
Packaging Film ◽  
Surface Color ◽  
Visual Color ◽  
Hue Angle ◽  
Retail Display ◽  
Retail Setting

Fresh beef storage in the retail setting can be presented in a variety of packaging methods, and identifying an alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film and lean trimming sources on fresh ground beef surface color during a simulated retail display period. There were no differences (p > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (p < 0.05) for packages containing a greater percentage of CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (p > 0.05) among packaging film or lean trimming blends. Visual color did not differ (p > 0.05) throughout the simulated retail display period regardless of beef trimmings or packaging film. Microbial spoilage organisms were greater (p < 0.05) after the simulated display period. These results suggest that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging, is plausible.

Shelf-Life Characteristics and Aerobic Plate Counts of Ground Beef As Influenced by Fat Level and Fat Source

1980 ◽  
Vol 43 (9) ◽  
pp. 713-716 ◽  
Author(s):  
B. W. BERRY ◽  
L. H. WELLS ◽  
H. R. CROSS ◽  
B. S. EMSWILER ◽  
H. D. MUSE
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Kidney Fat ◽  
Plate Counts ◽  
Retail Display ◽  
Fat Level

Shelflife characteristics were scored in ground beef manufactured to certain levels of fat (16 ± 1%, 20 ± 1%, 24 ± 1%, 28 ± 1%) from various sources of fat trimmings (Choice flanks, plates, trimmings, brisket and kidney fat). Aerobic Plate Counts (APCs) were determined on the various lean and fat trimmings and the final ground beef (24 and 28% fat levels only). The characteristics were assessed over a 3-day retail display period. Off-odor was rated as stronger in ground beef formulated to 28% fat than to 16% fat. Increases in the duration of retail display were associated with greater darkening and surface discoloration of ground beef. Formulations with kidney and brisket fat had high (107/g) APCs at the start of the shelflife study in one batch. However, the increase in APCs over the 3-day display was less for ground beef containing these two materials than for ground beef with fat from other sources. It would appear that APCs can be as high as 107/g in 4- to 5-day postmortem trimmings under industrial conditions. Surface discoloration was strongly related with APCs (r = 0.82). The presence of 50–75% surface discoloration in ground beef was a good indication of APCs in excess of 108/g.

scholarly journals Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef

2009 ◽  
Vol 74 (6) ◽  
pp. C432-C440 ◽  
Author(s):  
H.A. Ismail ◽  
E.J. Lee ◽  
K.Y. Ko ◽  
D.U. Ahn
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Fat Content
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