Meat and Animal Product Quality
Open access
Peer reviewed
Abstract
Abstract
Edible beef heart may improve whole-animal utilization while enhancing the nutritional value of ground beef; however, its effects on refrigerated storage stability remain unclear. This study evaluated the influence of beef heart on the shelf-life characteristics of vacuum-packaged ground beef. Ground beef was produced in three batches per treatment from beef trimmings (80% lean and 20% fat). Treatments consisted of control (0% heart), 6% heart, or 12% heart. Samples were vacuum packaged and evaluated on days 0, 5, 10, and 15 for instrumental surface color, myoglobin forms, thiobarbituric acid reactive substances (TBARS), and pH. Treatment × storage day interactions were observed for pH (p < 0.05), TBARS (p < 0.05), instrumental color (p < 0.05), and calculated myoglobin forms (p < 0.05). Including beef heart in ground beef altered surface color characteristics, resulting in lower a* values (p < 0.05) and greater hue angle (p < 0.05) on day 0. TBARS values increased with heart addition throughout storage, with the 12% heart treatment exhibiting the greatest TBARS values (p < 0.05). Beef heart inclusion altered some physicochemical characteristics, but these changes did not compromise product stability during 15 days of refrigerated vacuum storage.
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@article{Douglas2026Beef,
title = {Beef Heart Inclusion Impacts Physiochemical Stability of Vacuum-Packaged Ground Beef During Refrigerated Storage},
author = {Savannah L. Douglas and Autumn L. Armaly and Rilee A. Bennett and Xenia M. Contreras and Don R Mulvaney and Soren P P Rodning and Jase J. Ball and Jason T. Sawyer},
journal = {Foods},
year = {2026},
doi = {10.3390/foods15203722},
url = {https://doi.org/10.3390/foods15203722}
}FAQ
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