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Journal of Animal Science Abstract - Animal Products

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole muscle beef and ground beef


This article in JAS

  1. Vol. 94 No. 11, p. 4911-4920
    Received: Mar 28, 2016
    Accepted: Sept 06, 2016
    Published: October 27, 2016

    1 Corresponding author(s):

  1. X. Yanga,
  2. D. R. Woerner 1a,
  3. J. D. Hastya,
  4. K. R. McCullougha,
  5. I. Geornarasa,
  6. J. N. Sofosa and
  7. K. E. Belka
  1. a Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins 80523-1171


The objective of this study was to identify the maximum time of refrigerated storage before aerobic psychrotrophic bacteria (APB) grew to a level indicative of spoilage (7 log cfu/g) or other indicators of spoilage were observed for whole muscle beef and ground beef packaged using FreshCase technology. Storage life for beef steaks stored in FreshCase packages at 4°C was 36 d, with ground beef stored in FreshCase packages at 4°C lasting 10 d. Additionally, greater (P < 0.05) a* (redness) values were detected in FreshCase packaged samples of both beef steaks and ground beef over storage time. At the point of spoilage, off-odors were detected at very low levels in all samples along with low thiobarbituric acid values (< 2 mg malonaldehyde/kg). Therefore, use of FreshCase technology in whole muscle beef and ground beef is a viable option to extend storage life.

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