The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001).
PMI Foods supports the mission of the USRSB as they work together to support the continuous improvement of sustainability across the U.S. beef value chain.