RP-350 -- Effect of Processing, Packaging and Storage on High Quality Shelf Life of Hot Boned Ground Beef PDF

Commercially processed, 80% lean, chub packaged ground beef (both conventionally boned and hot boned) was frozen to -18°C (0°F) at three rates: -72, 96, and 120 hr before storage at -18°C (0°F). The meat was examined after 0, 1.5, 3, 6, 9, and 12 rno storage for the following analytical quality attributes: psychrotroph and aerobic plate counts, free fatty acid (FFA) and thiobarbituric acid (TBA) values, niacin content, raw and cooked color, moisture, fat and protein contents, and cook shrink and texture of cooked patties.

Freezing rates had no significant effect on microbial load, niacin content, color, cook shrink and texture. Freezing rate had a significant effect upon TBA and FFA values. Niacin and cook shrink values declined and TBA and FFA values increased with storage. Raw meat L value increased and /b value declined during storage. Substantial quality differences between meat types were found.