| dc.description.abstract | The objective of this study was to evaluate greenhouse gas emissions (GHG), specifically carbon dioxide (CO2), methane (CH4), and nitrous oxide (N2O) from raw and cooked ground beef. Shoulder clods were ground, formed into loaves, and displayed in a retail case. Following the retail display, the samples were collected for GHG analysis from raw and cooked samples (n = 4 replications). The samples were aged to either 7 or 14 d. Following aging, ground beef loaves were displayed under retail conditions for 3 days. Displayed samples were stored under dark at 4 degrees C (4, 8, and 11 days) to simulate meat storage conditions at home. Samples were cooked to 71.1 degrees C. Aerobic samples were sealed with atmospheric oxygen, and anaerobic samples were flushed with 100% nitrogen gas. During retail display, objective color measurements of a* were recorded. Total plate count was conducted on days 4, 8, and 11. The aerobic condition had greater CO2, CH4, and N2O formation compared with the anaerobic condition. Dark storage time had a significant effect on CO2 formation, but not on CH4 and N2O. Aging time increased CO2 and CH4 formation (P < 0.05); however, the aging time had no effect on N2O formation. Raw meat had greater greenhouse gas formation than cooked meat. Bacterial characterization identified Carnobacterium divergens, Hafnia alvei, Lactobacillus sakei, Lactobacillus sakei, and Yersinia enterocolitica. N2O gas production was lesser from aged product, and cooked products had greater gas formation. The results suggest that incubation conditions, aging time, and storage time can impact GHG formation of ground beef products. | |
