MICROBIAL AND OXIDATIVE CHANGES IN LOW-FAT GROUND-BEEF DURING SIMULATED RETAIL DISTRIBUTION

A low-fat ground beef product containing water, carrageenan, encapsulated salt and hydrolyzed vegetable protein (carrageenan-based) was compared to a low-fat, all-beef control during simulated commercial manufacturing and retail distribution. Few differences were found in oxidative stability and microbial growth of the two. No differences (P > 0.05) were found in aerobic plate counts, populations of psychrotrophs or mold and yeast populations for the two products. Hunter color 'a' values (redness) and overall color scores for surface color were higher (P < 0.05) for the carrageenan-based product than the all-beef product. Retail display of low-fat products in aerobic packaging resulted in greater (P < 0.05) product discoloration than anaerobic retail display.