Kansas Agricultural Experiment Station Research Reports

Article Title

Establishing Spoilage Thresholds of Ground Beef in a Traditional Retail Case Scenario

Authors

G. E. Corrette, Kansas State UniversityFollow
E. S. Beyer, Kansas State UniversityFollow
E. A. Mendez, Kansas State UniversityFollow
V. Hay, Kansas State UniversityFollow
T. G. O'Quinn, Kansas State UniversityFollow
M. D. Chao, Kansas State UniversityFollow
J. L. Vipham, Kansas State UniversityFollow

Keywords

Ground beef, spoilage, consumers

Abstract

Objective: The objective of this study was to determine spoilage in fresh ground beef and the perception of consumers regarding alteration of sensory characteristics, as well as the acceptability at different days of shelf-life.

Study Description: Ground beef loaves (n = 84) of 80% lean, 20% fat composition and aerobically packaged were stored in a simulated refrigerated retail case for 6 days. Consumers evaluated visual color, odor, touch, and taste. Instrumental color, lipid oxidation, aerobic plate count, and Enterobacteriaceae count were determined.

The Bottom Line: In this study, color was shown to be the important product characteristic of spoilage to consumers’ satisfaction. Overall, based on this research, ground beef can be displayed for 3 days without being perceived as spoiled by consumers.

Recommended Citation

Corrette, G. E.; Beyer, E. S.; Mendez, E. A.; Hay, V.; O'Quinn, T. G.; Chao, M. D.; and Vipham, J. L. (2023) "Establishing Spoilage Thresholds of Ground Beef in a Traditional Retail Case Scenario," Kansas Agricultural Experiment Station Research Reports: Vol. 9: Iss. 1. https://doi.org/10.4148/2378-5977.8424