Storage length, storage temperature, and lean formulation influence the shelf-life and stability of traditionally packaged ground beef

Meat Science

Volumn 95, Issue 3, 2013, Pages 495-502

  Martin, J N ^a   Brooks, J C ^a   Brooks, T A ^a   Legako, J F ^a   Starkey, J D ^a   Jackson, S P ^a   Miller, M F ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Beef; Color; Composition; Shelf life; Storage; Temperature

Indexed keywords

COLOR VALUES; GROUND BEEF; LIPID OXIDATION; OVERWRAP; SHELF LIFE; STORAGE TEMPERATURES;

AEROBIC BACTERIA; BEEF; CHEMICAL ANALYSIS; COLOR; ENERGY STORAGE; TEMPERATURE;

MEATS;

FAT INTAKE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ADIPOSE TISSUE; AEROBIC BACTERIUM; ANALYSIS; ANIMAL; BACTERIAL COUNT; BODY FLUID COMPARTMENT; BOVINAE; COLOR; DIET; FAT INTAKE; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; MICROBIOLOGY; PROCEDURES; TEMPERATURE; ARTICLE; BEEF; CATTLE; COMPOSITION; METHODOLOGY; SHELF-LIFE; STORAGE;

ADIPOSE TISSUE; ANIMALS; BACTERIA, AEROBIC; BODY FLUID COMPARTMENTS; CATTLE; COLONY COUNT, MICROBIAL; COLOR; DIET; DIETARY FATS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; LIPID PEROXIDATION; MEAT; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

BEEF; COLOR; COMPOSITION; SHELF-LIFE; STORAGE; TEMPERATURE;

EID: 84879457359     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.032     Document Type: Article

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