The effect of 31 vs. 38 degree holding temperature on meat quality.
 
South Dakota State University 
December 23, 1999

Principal Investigator:  D. M. Wulf

 Graduate Students:  B. J. Reuter and J. M. Bok

 Microbiologist:  D. R. Henning

 Meat Chemist:  D. M. Simon

 Meat Laboratory Manager:  L. E. Warborg  

Objective:

 Determine the differences in meat product quality and microbial growth during refrigerated storage at 31°F vs. 38°F.

 Design:

 4 products (all packaged aerobically in retail wrap) – Ground beef, Beef top round steak, Boneless and skinless chicken breast, Fully-cooked & sliced turkey breast

 2 storage temperatures – 31°F and 38°F

 15 storage times for panel evaluations, colorimeter readings, and digital photographs

– 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14 days

 3 storage times for microbiology and TBARS – 0, 7, 14 days

 Triplicate (3) samples of each treatment combination

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