Combined Effects of Storage Temperature, Storage Time, Display Temperature, and Display Time on Ground Beef Color and Economic Losses

Although various studies have evaluated individual factors that influence meat discoloration, limited research has assessed the effects of multiple ground beef cold chain parameters on color. This study evaluated the combined effects of storage temperature, storage time, display temperature, and display time on ground beef color and economic losses due to poor cold chain management. Fresh ground beef chubs (81% lean) were randomly assigned to combinations of 3 storage temperatures (0, 4.5, and 8.9°C), 4 storage times (0, 4, 8, and 12 d), and 3 display temperatures (0, 4.5, and 8.9°C). Visual color was measured every 24 h and a* was measured every 6 h during the 48 h display period. Storage at 0°C minimized discoloration during display compared with storage at 4.5 and 8.9°C. Longer storage times at 0°C did not increase discoloration, whereas prolonged storage at 4.5 and 8.9°C decreased color stability during display. Economic analysis suggested that expected sales loss due to discoloration is positively correlated with storage days, storage temperature, and display temperature. Ground beef stored and displayed at 0°C is shown to minimize expected sales loss with an average loss of $0.29/kg or 2.8% of average retail value. Our results suggest that the total losses to U.S. retailers from cold chain mismanagement are expected to range from $630 million to $1.33 billion when compared with storage and display at 0°C. Simultaneous control of all cold chain parameters is essential for maximizing ground beef color and shelf life