The 2010 National Meat Case Study revealed that ground beef accounted for 12 percent of the linear feet in retail meat cases. Not only is it a staple in the American diet, it’s continuously evolving to meet consumer demand — as evident in the variety of formulations and specialty grinds available.
Despite robust marketability, its susceptibility to oxidation and microbial growth results in lost shelf life and revenue. Recent research at Texas Tech University (TTU) has focused on investigating properties and practices which influence the shelf life — and ultimately the profitability — of ground beef under simulated industry and retail conditions.