Effect of storage temperature and time on redness of 93:7 ground beef patties in carbon monoxide atmospheric packaging
Abstract
The objective of this study was to investigate storage time and temperature on redness of 93:7 ground beef in CO-MAP (carbon monoxide modified atmosphere) packaging. Three 4.5 kg ground beef chubs with a lean-to-fat ratio (L/F) of 93:7 were collected from Creekstone Farms in Arkansas City, KS. Ground beef chubs were stored for 7 d, then chubs were mixed and finely ground to homogenize sample. Homogenized ground beef sample was then formed into 227 g patties (n = 54) and packaged in MAP packaging consisting of 0.4% CO, 30% CO2, and 69.6% N2. After packaging, patties were randomly assigned to one of two storage temperatures: 2.5°C or 4.4°C and one of three dark storage times: 1 d, 3 d, or 10 d. On each respective pull day, two patties from each storage temperature were measured for instrumental surface raw color, internal cooked color, and total plate count (TPC). Data were analyzed as a split-split plot using PROC GLIMMIX procedure of SAS. Least square means were calculated and considered significant at P < 0.05. There was a significant storage time × storage temperature interaction on raw color measurements. L* and a* values increased (P < 0.05) at 4.4°C and 2.5°C with an increase in storage time from 1 to 10 d in dark storage. There was no significant effects of storage time or storage temperature on cooked L* values, a* values, b* values, chroma, and hue. At 4.4°C and 2.5°C, TPC increased (P < 0.05) with an increase in storage time from 3 to 10 d in dark storage. The current study indicates after 1 and 3 d in dark storage lower storage temperature decreased redness of ground beef patties. Therefore, processors should use favorable temperatures to promote carboxymyoglobin and redness of patties stored in CO-MAP while maintaining other quality and safety attributes.
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