Influence of Packaging Film and Beef Trimmings on Ground Beef Shelf-Life

Abstract

Fresh beef storage in the retail setting can be presented in a variety of packaging methods and identifying the best alternative such as vacuum packaging to current traditional methods could potentially increase shelf life and reduce meat waste. The objective of this study was to identify the influence of packaging film in conjunction with lean trimmings on fresh ground beef surface color during a simulated retail display period. There were no differences (P > 0.05) in surface color redness (a*), yellowness (b*), chroma, or hue angle regardless of packaging film or lean trimmings. However, thiobarbituric acid reactive substances (TBARS) were greater (P < 0.05) for packages containing CULL beef trimmings regardless of packaging film. In addition, pH values of ground beef packages did not differ (P > 0.05) among packaging film or lean trimming blends. Microbial spoilage organisms were greatest (P < 0.05) on day 21 of the simulated display period. Sensory panelist ratings for initial beef color did not differ (P > 0.05) throughout the simulated retail display period (Day 0, 7, 14, or 21) regardless of beef trimmings or packaging film. Furthermore, the percentage discoloration of surface color was unaffected (P > 0.05) by the display period or beef trimmings. These results indicate that ground beef presented in a simulated retail setting using an alternative packaging platform, such as vacuum packaging is plausible.