Aging premium choice chuck rolls for minimal days maximizes color stability and extends retail display life (2014)

Authors

C. M. Garner
John A. Unruh
Melvin C. Hunt
Elizabeth A.E. Boyle
Terry A. Houser

Keywords

Cattlemen's Day, 2014; Kansas Agricultural Experiment Station contribution; no. 14-262-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1101; Beef Cattle Research, 2014 is known as Cattlemen's Day, 2014; Beef; Ground beef; Vacuum storage; Subprimals; Quality grades

Abstract

Subprimals can be stored in a vacuum package for extended periods of time. The number of days that subprimals may be held before processing can be influenced by the distribution chain, accessibility, and subprimal price fluctuations. Extended vacuum storage before grinding could affect biochemical, oxidative, and microbial properties of these subprimals and influence their color stability. Our objective was to determine the effects of two subprimal types (chuck roll and knuckle), two quality grades (Premium Choice and Select), and three vacuum-packaged storage aging times before processing (7, 21, and 42 days) on ground beef patty display color stability.

Recommended Citation

Garner, C. M.; Unruh, John A.; Hunt, Melvin C.; Boyle, Elizabeth A.E.; and Houser, Terry A. (2014) "Aging premium choice chuck rolls for minimal days maximizes color stability and extends retail display life (2014)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1473