CHARACTERISTICS OF MINCED BEEF STORED AT CHILLED AND ABUSE TEMPERATURES

Fresh minced beef samples were collected from retail food stores in th e Eastern United States and stored for various periods at 4 and 25C. E valuations included psychrotophic counts, microbial taxonomy, pH, tota l volatile nitrogen, malonaldehyde (TBARS), color and off odor. Minima l discoloration was observed through 5 days of storage at 4C; whereas, minced beef stored at 25C sustained major discoloration prior to stor age for 12 h. After five days of storage at 4C, 11.6% of the samples e xhibited an off odor compared to 29.8% after storage for 12 h at 25C. Psychrotrophic counts of less than 10(5)/g were attained during storag e at 4C for 5 days; whereas, samples stored at 25C exceeded this level after 12 h. Chemical indices suggested similar product deterioration These observations suggested that fresh minced and aerobically package d in a 4C environment will attain acceptable color without off odor de velopment through 5 days of storage.