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

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

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

Affiliation

Martin JN; Texas Tech University, Department of Animal & Food Sciences, Lubbock, TX 79409, USA. jennifer.n.martin@ttu.edu

Meat Sci ; 95(3): 495-502, 2013 Nov.

Article in En | MEDLINE | ID: mdl-23793085

Subject(s)

Bacteria, Aerobic; Dietary Fats; Food Preservation; Food Storage/methods; Lipid Peroxidation; Meat/analysis; Temperature; Adipose Tissue/metabolism; Animals; Body Fluid Compartments; Cattle; Colony Count, Microbial; Color; Diet; Food Microbiology; Food Packaging; Humans; Meat/microbiology; Thiobarbituric Acid Reactive Substances/metabolism

Key words

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

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Temperature / Bacteria, Aerobic / Dietary Fats / Lipid Peroxidation / Food Storage / Food Preservation / Meat Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2013 Document type: Article Affiliation country: United States Country of publication: United kingdom

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